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Cattle Boards
Beef Butchering
Disappointing butcher yield
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<blockquote data-quote="faster horses" data-source="post: 1728308" data-attributes="member: 17524"><p>A couple of years ago we bought a half beef from a real good friend who sells cuts to customers along with halves and quarters of beef. He sends them to a feedlot and we've had his beef before. It's always really good. He likes the carcass to hang for 21 days. I think that's too long. but there never was a problem before. When we got the meat the burger was tainted. Smelled awful when you cooked it. My mother was a meat cutter and she always said there had to be plenty of room in the cooler for the air to circulate. Many years ago we took a beef to the processor during the fair. That meat too, was tainted. Too many carcasses and not enough cooler space. Anyway, back to my story,</p><p>I called the processor and told him about the burger. Mom said too, that any problems will show up in the burger because it goes into the fat. So they said to bring it in and I was ready to do that. In the meantime they called our friend and he brought us some of his burger, processed at a different plant. I told him, "this is the fault of the processor, not you. If I had wanted you to know, I would have called you."</p><p></p><p>That processing plant sold shortly after that. I don't know if it is better or not, because we don't use them for anything. When I gave them cutting instructions, they told me how they were going to cut it up. To which I said, "are you cutting this the way I want it, or the way you want it."</p><p></p><p>The roasts and steaks weren't too bad as I could cut the fat off those.</p><p></p><p>Half a beef lasts a long time when you aren't happy with it.</p></blockquote><p></p>
[QUOTE="faster horses, post: 1728308, member: 17524"] A couple of years ago we bought a half beef from a real good friend who sells cuts to customers along with halves and quarters of beef. He sends them to a feedlot and we've had his beef before. It's always really good. He likes the carcass to hang for 21 days. I think that's too long. but there never was a problem before. When we got the meat the burger was tainted. Smelled awful when you cooked it. My mother was a meat cutter and she always said there had to be plenty of room in the cooler for the air to circulate. Many years ago we took a beef to the processor during the fair. That meat too, was tainted. Too many carcasses and not enough cooler space. Anyway, back to my story, I called the processor and told him about the burger. Mom said too, that any problems will show up in the burger because it goes into the fat. So they said to bring it in and I was ready to do that. In the meantime they called our friend and he brought us some of his burger, processed at a different plant. I told him, "this is the fault of the processor, not you. If I had wanted you to know, I would have called you." That processing plant sold shortly after that. I don't know if it is better or not, because we don't use them for anything. When I gave them cutting instructions, they told me how they were going to cut it up. To which I said, "are you cutting this the way I want it, or the way you want it." The roasts and steaks weren't too bad as I could cut the fat off those. Half a beef lasts a long time when you aren't happy with it. [/QUOTE]
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