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Oooh, I might try that, baking in the oven. If I bake it low and slow, it should be good. I do have a crock pot, and an oval one to boot, but it doesn't have a good low setting. It's like medium and HOT, so I rarely use it as a slow cooker. And I'd still have to whack the ribs in half to fit...

Nope, we took him up to Lemmon, north of Faith. Piedmont is practically in Rapid. It's nice to know there's another excellent place, though, if Lemmon can't do one for us for some reason. :) That's no lie, this is THE most delicious beef I've ever had. I savor every bite. Oh, the juice is...

No, I meant what to cut them with. A hacksaw, I guess. If we can get all the little bits of wood out of the teeth. (I'm joking, I'm sure there's a new blade in the shop somewhere...)

LOL! We have hardly made a dent in the beef supply! There are two large chest freezers full. We don't eat beef every single day, and there are only the two of us, so it's gonna be a while before we finish him. Actually, I just seared and sliced part of a skirt steak last night for fajitas...

Half-joking about the burying thing... I spin into a pit of despair when a big problem faces me, in this case, finding our regular butcher (and two others I called) wouldn't accept him because of his size. I always think of the worst case scenario, then get to working on a solution. I guess...

Well, I guess we did something right. ;) I know not to get into a serious grass/grain argument because it can get as intense as religion or politics. I just thought I could post a pic or two, but being a newbie at raising beef (it's just a benefit of having milk cows), I didn't really know if...

So, I never did ask you guys - do you think those steaks in the picture have good marbling? It's perfect as far as I'm concerned, but is it "good" in the general sense? I just want to know if I have a weapon to fire at the anti-grass-fed people who say all grass-fed beef is lean, tough, and...

They said they usually do 10 days, but they were VERY busy (they fit Little John in because he had crossed toes on one hind foot and was going lame), and I think he ended up hanging for 13, maybe 14 days. I was getting worried I hadn't heard from them when I thought I should have, but when I...

:eek::eek::eek:

We name all our animals because we only have a few and we have to call them something. ;) But it doesn't affect the meat! Here are the filets: And the sirloins: YUM! I am so fortunate to be able to raise my own beef. Sometimes, it's a lot of frustration, and definitely an investment...

I have PLENTY! I'm not mailing them, though, you gotta come get them. ;) And yes, I'm VERY happy with how he came back home. I couldn't have asked for a better butchering job. It wasn't cheap, but it was worth every penny.

Well, we finally got our meat back from the butcher. Little John, through a sequence of events (not his fault) ended up wandering our pasture for 5 years before we could get him in. His statistics were staggering (to me). Live weight was a bit over 2,600 pounds, hanging weight (after trimming...

A shop vac would work (no wringing), but I'd still have to go suck the water every few minutes. That particular freezer is near one of the outside doors, down four big concrete steps, so it was up and down the steps all day. Oh, and I had kittens helping me, which made things "interesting." I...

Me three. :) When I ask a question, and get tons of completely different answers, that's a GOOD thing. Surely someone has had an idea that hasn't occurred to me yet, and the more information I get, the better. It allows me to consider my problem and all the possible solutions so I can make a...

True, there can be so many variables. Bad cooking would be one of them. I used to always think I hated venison, but it wasn't the venison I hated, it was the way it was handled. Once I had some that had been properly, and promptly, field-dressed and cooled, it was wonderful, and I couldn't...

Gotta insert a funny story here. Your post reminded me... Once, when I was still a young chickie, I went out to dinner with some co-workers and most of us ordered steak. I told the waitress to have the chef breathe warm air on mine (bloody rare, in other words). Meanwhile, everyone else was...

We do grass, but the reason is I have some kind of intolerance to corn, and I don't even have to eat it. Fat from a corn fed animal does the same thing (joint pain), just to a lesser degree. I've heard lots of stories about grass fed being "gamy" tasting or tough, but that hasn't been the case...

Our 5 year old has the same restriction, and the butcher explained it's just the bone in the t-bone steak that's lost - you still get the meat, just in two boneless steaks, like Hpacres said, strips and filets. I'm OK with that. Less room taken up on my plate (can you even imagine what size a...

I just called my neighbor, who hauled him to the butcher for us, because I was gobsmacked at the suggestion he might have weighed 2,500 pounds, and my jaw dropped when he said it was just over 2,600. I guess this is what happens when a steer lives his life "kicked back in his recliner," so to...

Can you maybe move this thread over there as the initial thread, to get it started? If you have a spare minute?