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Cattle Boards
Beef Butchering
Ideal Cow Condition for all ground beef.
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<blockquote data-quote="Peace" data-source="post: 1789714" data-attributes="member: 41443"><p>I'm sure East Tennessee is different than Tucson Az, but I went to a farmers market there near the end of Jan. Went mostly to buy eggs as $6 at the store just didn't work for me and I paid $7 at farmers market for what a grocery store would call jumbo eggs. </p><p></p><p>Here are my observations on beef. 3 sellers all selling ground beef for $7/lb and all said it was "about" 85/15. 1 was sold out and only had cuts left, 1 had plenty so I bought a couple along with pork breakfast sausage at the same money...needed to try and it was all good stuff. Last guy I didn't buy any from because I already had purchased. They all wanted in the $15 to $22/lb range for the steaks, 15 for the lesser and 22 for the ribeyes/filets/strips. Didn't check the fancy stuff as I'm not a buyer of that. One guy was selling 1/2's at $11 cut/wrapped/frozen for later delivery. Didn't see any action on that, but who knows. I do know that the USDA shop down there sells at $4.50/lb hanging weight cut/wrapped/frozen. Probably going up with what I'm seeing in cattle market currently.</p><p></p><p>I'm not sure what to tell you about how to come out on 100% burger. Maybe your cull cows would work as itmight be better than sending to the barn. I do know the flavor of older animals tends to be a little stronger on older animals/cows.</p></blockquote><p></p>
[QUOTE="Peace, post: 1789714, member: 41443"] I'm sure East Tennessee is different than Tucson Az, but I went to a farmers market there near the end of Jan. Went mostly to buy eggs as $6 at the store just didn't work for me and I paid $7 at farmers market for what a grocery store would call jumbo eggs. Here are my observations on beef. 3 sellers all selling ground beef for $7/lb and all said it was "about" 85/15. 1 was sold out and only had cuts left, 1 had plenty so I bought a couple along with pork breakfast sausage at the same money...needed to try and it was all good stuff. Last guy I didn't buy any from because I already had purchased. They all wanted in the $15 to $22/lb range for the steaks, 15 for the lesser and 22 for the ribeyes/filets/strips. Didn't check the fancy stuff as I'm not a buyer of that. One guy was selling 1/2's at $11 cut/wrapped/frozen for later delivery. Didn't see any action on that, but who knows. I do know that the USDA shop down there sells at $4.50/lb hanging weight cut/wrapped/frozen. Probably going up with what I'm seeing in cattle market currently. I'm not sure what to tell you about how to come out on 100% burger. Maybe your cull cows would work as itmight be better than sending to the barn. I do know the flavor of older animals tends to be a little stronger on older animals/cows. [/QUOTE]
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