Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Beginners Board
Cost to slaughter
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="BK9954" data-source="post: 1357637" data-attributes="member: 23651"><p>The problem for me is the facilities and equipment. At my restuarant we grind beef, tenderize cutlets, process liver and cut t-bones various steaks and other cuts of meat on a weekly basis. We used to cut beef bones for beef stock but those suckers are dangerous on the bandsaw so we quit that. I know my way around a cow and cuts of meat but we have professional hobart grinders, bandsaws, walkin coolers freezers etc..... The price is pretty high in my opinion but the butcher has all the things I dont at the house. For me to buy that equipment is a big investment. My corporate job wouldnt let me get close to the job with a non processed animal. Around my house we sell the beef, we eat cheap pork and chicken, farm fresh eggs, deer meat and wild hog(highly seasoned in a green chile sauce). Our groceries are cheap and on a budget. My cattle are worth to much for me to butcher and eat.</p></blockquote><p></p>
[QUOTE="BK9954, post: 1357637, member: 23651"] The problem for me is the facilities and equipment. At my restuarant we grind beef, tenderize cutlets, process liver and cut t-bones various steaks and other cuts of meat on a weekly basis. We used to cut beef bones for beef stock but those suckers are dangerous on the bandsaw so we quit that. I know my way around a cow and cuts of meat but we have professional hobart grinders, bandsaws, walkin coolers freezers etc..... The price is pretty high in my opinion but the butcher has all the things I dont at the house. For me to buy that equipment is a big investment. My corporate job wouldnt let me get close to the job with a non processed animal. Around my house we sell the beef, we eat cheap pork and chicken, farm fresh eggs, deer meat and wild hog(highly seasoned in a green chile sauce). Our groceries are cheap and on a budget. My cattle are worth to much for me to butcher and eat. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Beginners Board
Cost to slaughter
Top