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Beef Butchering
Little John, the giant steer
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<blockquote data-quote="Lannie" data-source="post: 1682807" data-attributes="member: 8202"><p>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 called on day 17 or 18 (I don't remember exactly), they said he was all done and in the freezer and they were just working on the summer sausage. I haven't had any of that yet, but from what I've heard from the neighbors who use that butcher, I've never had sausage this good in my life, LOL! I'm pulling a hunk out today, in fact, to thaw. I figured it would make good snacks, sliced, with some cheddar cheese. It will be even better once my cows are in milk again and I can make my own cheese. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p></p><p></p><p>Yeah, I'm suspecting those extra years added a TON of flavor to this meat. Last night I made spaghetti sauce with some of his burger, and although I did it the exact same way I always do it, it was out of this world delicious! It's not just my imagination, because my husband said the same thing and he normally doesn't like food. (He's weird.) But he said it was the best spaghetti he'd ever had, and all we could figure is it's the intense beefy flavor of the hamburger. Just plain ol' hamburger, but wow! So much flavor.</p><p></p><p>I know the butchers like to do younger animals, just because they're smaller, but boy-oh-boy, I'm glad our butcher was able to process our huge beast because he certainly is tasty! And to think, at one point (when I couldn't find a butcher to take such a large steer), I thought we were going to have to shoot and bury him in the pasture. I'm so glad things worked out. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="Lannie, post: 1682807, member: 8202"] 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 called on day 17 or 18 (I don't remember exactly), they said he was all done and in the freezer and they were just working on the summer sausage. I haven't had any of that yet, but from what I've heard from the neighbors who use that butcher, I've never had sausage this good in my life, LOL! I'm pulling a hunk out today, in fact, to thaw. I figured it would make good snacks, sliced, with some cheddar cheese. It will be even better once my cows are in milk again and I can make my own cheese. :) Yeah, I'm suspecting those extra years added a TON of flavor to this meat. Last night I made spaghetti sauce with some of his burger, and although I did it the exact same way I always do it, it was out of this world delicious! It's not just my imagination, because my husband said the same thing and he normally doesn't like food. (He's weird.) But he said it was the best spaghetti he'd ever had, and all we could figure is it's the intense beefy flavor of the hamburger. Just plain ol' hamburger, but wow! So much flavor. I know the butchers like to do younger animals, just because they're smaller, but boy-oh-boy, I'm glad our butcher was able to process our huge beast because he certainly is tasty! And to think, at one point (when I couldn't find a butcher to take such a large steer), I thought we were going to have to shoot and bury him in the pasture. I'm so glad things worked out. :) [/QUOTE]
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