Recent content by PRCattleCo

Well, doesn't appear that it will happen.

I think it would be a nice transition between the Feedyard and Recipes & Cooking Boards.

I am at Farmhouse Meat Co. in Carthage.

Here are examples where this section would definitely be applicable.... https://www.cattletoday.com/threads/had-a-cow-processed.125020/ https://www.cattletoday.com/threads/veal.125040/ https://www.cattletoday.com/threads/1-a-pound-live-weight-equals-what-price-for-hanging-weight.121926/...

I just wanted to ask if there could be an addition to this Forum to have a section specific to butchering beef? I am a cow/calf, backgrounder, cattle finisher, butcher at the local meat locker, and meat cutter for a restaurant here in Carthage, Illinois. I would absolutely love to have a...

Uncalled for

Please suffer through the introduction of the story and recipe.... As a cow/calf producer, preconditioner/backgrounder, fat cattle feeder, local locker butcher, and cook occasionally on the side at the local steakhouse I cut the steaks for....there are experiments that are worth a try. I...

Pioneer Bread INGREDIENTS 2 ½ Cups – 3 Cups All Purpose Flour 1 Package Active Dry Yeast 1 ¼ Cups Water 1 Tbsp Sugar ¾ Tsp Salt INSTRUCTIONS 1. In a large mixing bowl, mix 1 Cup of flour and the yeast. KitchenAid: Add the above. Using the whisk attachment, mix the flour and yeast on #1...

Cowboy Potatoes INGREDIENTS 4-5 lbs Red Potatoes (or White if preferred) 1 Stick Butter 1 Medium Yellow Onion (Sliced) 1-2 Garlic Cloves, Finely Minced 1 tspn Salt 1 tspn Ground Black Pepper ½ tspn Ground Dry Oregeno INSTRUCTIONS Preheat oven to 350°. Use a saucepan, melt the butter. Once...

I can tell you this, I have cowboy'd all over the country and it doesn't come down to the facilities. I comes down to knowing how to do without. Granted, I do everything I need to from the back of a horse and use the tools I have on my saddle with the help of one other cowboy. I don't need fancy...

Genetics is the problem. Everything I have ready and the pictures I looked at tell me flat out that genetics didn't give him a chance. He won't make it to finishing weight. If he does, it will be beyond 30-months, which makes him a "hard-bone"

Ken, If you did not notice, I am a "Custom Preconditioner" and it doesn't matter to me baseline if they live or die. It only hits my pocketbook from the yardage standpoint. I don't own the cattle, I just get them ready for customers so they are setup for a feedyard. I just absolutely hate...

Ok, I am not in the cow/calf business, but I have more than enough experience in it from Illinois to Alabama/Georgia, to North Dakota, to ranches in Colorado and the Texas Panhandle. This has been a super harsh winter, to say the least. I am now in the custom preconditioning/backgrounding...