Recent content by chaneysranch

I started with a dirt cheap Jersey cow that turned out to have a mummy calf. Later after My vet had looked her over.. said she was hamburger. She also had 2 bad teats. That was 14 years ago. I honestly cried. She was a very gentle cow, broke my heart. I then went on to the bottle dairy bulls...

First calf this season Jersey Dam, Hereford Sire. Big bull calf had to give a little help! Shoulders were holding him back. My mentor told me how to pull, did it myself.

Jerseys go for $30 or less here as bottle calves. I did sell a bull calf last summer to someone that likes Jersey bulls. 300lbs. Got $275 but that was a rare thing! If you don't steer them you can get fair weight. Processed our Jersey bull last year, his hanging weight before dressing out was...

We use a concrete mixer too. Holds 50 lbs at a time to mix well. We only have 9 head currently (calves anytime!) so we grind our corn for the week, then add Fertrell supplement and ground peas. Probably switching to soybean meal its 1/3 the price. If we grow much bigger we will rethink what...

We processed our 2 1/2 year old Jersey bull, he became quite a menace. Charging fences, attacking the tractor and the unbelievable growls he let out. My husband decided time to go before he hurt someone. He was our breeding bull at the time. Popped him right in the pasture and had a big pitch...

Yes I use about a tablespoon of vinegar for about 5lbs of beef. I add in right into the pot with a lil worcestershire probably a tablespoon also. If its cut up for stew or fajitas it tenderizes pretty fast, less than an hour. Another trick is tomato juice, and really enhances the flavor. For...

I always get large roasts from the tougher portions. I feed 7 adults so we go through a cow every year. Then I have the option of ground beef, roast, stew or fajita meat as I need it. I've found a little apple cider vinegar goes a long way to make tough cuts tender.