Search results for query: *

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...

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...

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...