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First trip to butcher....
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<blockquote data-quote="I luv herfrds" data-source="post: 572541" data-attributes="member: 5917"><p>How thick do you like your steaks? 1/2", 1" or thicker? We get ours cut to 1". How many per package? We get 2 steaks. How much do you want your roasts to weight? We have them at 3lbs. How much burger per package? 1lbs, 1 1/2 lbs, 2lbs? We get it at 2lbs.</p><p>I keep the tongue and pickle it for my son.</p><p>Our butcher charges $30.00 kill fee and $.35 a pound to process it. We sign a bill of sale for the hide and he sends it off to be made into gloves.</p><p></p><p>As for the stories about some butchers switching meat yes it is true. We had sent a steer into one place and I wondered later if we had gotten our beef back or not. There was a butcher near us that would add water to the ground meat to make it heavier because he was keeping some of the meat for himself. People noticed that these big steers were not producing as they should. He got run out of town.</p><p>Now there are some good butchers out there and if this one you are going to is a good one, stick to him.</p><p>We have a pretty good we go to now.</p><p>One more thing, check and see how "clean" you steaks are. What I am talking about is bone flakes. One butcher would not make sure they were gone and it is unpleasant to bite into one. Our other butcher has a tool that is run over the surface of the steak that removes any bone flakes.</p></blockquote><p></p>
[QUOTE="I luv herfrds, post: 572541, member: 5917"] How thick do you like your steaks? 1/2", 1" or thicker? We get ours cut to 1". How many per package? We get 2 steaks. How much do you want your roasts to weight? We have them at 3lbs. How much burger per package? 1lbs, 1 1/2 lbs, 2lbs? We get it at 2lbs. I keep the tongue and pickle it for my son. Our butcher charges $30.00 kill fee and $.35 a pound to process it. We sign a bill of sale for the hide and he sends it off to be made into gloves. As for the stories about some butchers switching meat yes it is true. We had sent a steer into one place and I wondered later if we had gotten our beef back or not. There was a butcher near us that would add water to the ground meat to make it heavier because he was keeping some of the meat for himself. People noticed that these big steers were not producing as they should. He got run out of town. Now there are some good butchers out there and if this one you are going to is a good one, stick to him. We have a pretty good we go to now. One more thing, check and see how "clean" you steaks are. What I am talking about is bone flakes. One butcher would not make sure they were gone and it is unpleasant to bite into one. Our other butcher has a tool that is run over the surface of the steak that removes any bone flakes. [/QUOTE]
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First trip to butcher....
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