Proud moment

[Ky hills]

We took our 2 beef calves to the processor October 23.
One 25% Jersey, 37.5% Angus, 12.5% Hereford, remainder unknown commercial heterozygous black.
One 50% Jersey, 37.5% Angus, 12.5% Hereford.
Both 19 months old at time of processing.
We have repeat customers taking quarters and a half. We are getting a quarter from each beef.
One customer always wants their’s in all ground beef, and we were going to do one of our quarters in ground beef too.
Got a call a few minutes ago from the processor, saying that they thought we should reconsider and get some steaks out of it instead of all ground beef.
They said it really looked good.
It makes me kind of proud of what I’m doing, when we get good results.
I’ve really enjoyed feeding out beef calves. It’s vindication in some ways, it’s nice to know we’re doing something right, and further proof that it doesn’t have to be black hided or 100% Angus.
Before anybody gets upset, yes I have fed out a 100% Angus before and it was very good, no complaints at all.
Typically though if we have red calves or odd calves like these jersey crosses, although the 1/4 Jersey would easily pass for a full beef calf. I’ll pick from those to be our beef and sell the black ones, the black ones sell better but the red ones eat just as good.

 

[ClinchValley86]

I think the non black ones eat better, myself. jersey looks awesome. Both do.

 

[farmerjan]

Been eating jersey and jersey crosses for over 30 years.... BY CHOICE... not just because of color... but several have been black....
Sweeter meat and not as much back fat... I like leaner beef... never had a tough one either...

Sell the black ones, eat the good ones !!!!

 

[kenny thomas]

Were eating a full jersey steer this year. Had almost forgotten how good it is.

 

[Dave]

I wonder why feed one to fatten it up when it is going to get ground? Old cows who have never seen a crumb of grain make great burger.

 

[Travlr]

Been eating jersey and jersey crosses for over 30 years.... BY CHOICE... not just because of color... but several have been black....
Sweeter meat and not as much back fat... I like leaner beef... never had a tough one either...

Sell the black ones, eat the good ones !!!!

Utah State did a blind taste and cutability (tenderness) test on all the prominent breeds at the time (1970 something) and to everyone's surprise Jersey took the win on both criteria. When they looked at the cuts Jersey scored pretty low because it didn't marble like the others.

 

[Ky hills]

I wonder why feed one to fatten it up when it is going to get ground? Old cows who have never seen a crumb of grain make great burger.

We have a repeat customer that all they want each time is ground beef, its the same money for us regardless of how the customer wants their’s.
We have some some that want all cuts available including liver, ox tail etc, some want tallow, some want steaks and ground beef and no roasts, others want all ground beef. It’s a lot to keep up with.

 

[circlebllc]

I have regulars that want all hamburger. I reduce their bill by $200/half and keep the good steaks. Works well for both of us.

 

[Ky hills]

Got our beef today,
Hanging weight on 1/2 Jersey steer was 728#
Hangin weight on 1/4 Jersey was 832# they were a little bigger than I thought.
At the processor, they said that had to be the most expensive quality of meat that they’d ever ground for that quarter, said he about cried running it through the grinder.

 

[Ky hills]

Part of tonight’s supper, these are labeled filets and strip steaks.
Our burn ban was lifted so now I can fire up the charcoal grill again.

 

[Ky hills]

Here’s some ribeyes

 

[Travlr]

If we lived closer I'd offer to bring home made apple pie...

 

[Ky hills]

Problem is everbody but me likes their steaks cremated.
I think I salvaged mine, they are a little more done than I like but should still be ok.

 

[10-e-c-dirtfarmer]

Problem is everbody but me likes their steaks cremated.
I think I salvaged mine, they are a little more done than I like but should still be ok.View attachment 63196

Yep, needed about 1 less min per side!

 

[10-e-c-dirtfarmer]

Here’s some ribeyes
View attachment 63193

Ive bought American Wagyu, from Snake River & Châtel Farms, that wasn't marbled that good!

 

[farmerjan]

That's the Jersey in them. Jersey's have some of the best marbling... They look DELICIOUS... and I do not want my steak cremated... just quickly passed through a hot room....

 

[Ky hills]

That's the Jersey in them. Jersey's have some of the best marbling... They look DELICIOUS... and I do not want my steak cremated... just quickly passed through a hot room....

They were good if I do say so myself.
Wife said she thought hers was the best she’d ever eaten.
If I eat at a steak house I’ll order medium rare, wife orders well done.

 

[10-e-c-dirtfarmer]

They were good if I do say so myself.
Wife said she thought hers was the best she’d ever eaten.
If I eat at a steak house I’ll order medium rare, wife orders well done.

The mantle of a man is how he orders his steak!
Rib Eye medium rare extra char!
Ive been kinda getting away from the grill, cast iron skillet smokin hot, 2 mins +- to the side, depending no thickness!

 

[10-e-c-dirtfarmer]

The mantle of a man is how he orders his steak!
Rib Eye medium rare extra char!
Ive been kinda getting away from the grill, cast iron skillet smokin hot, 2 mins +- to the side, depending no thickness!

Opps , On thickness!
Does anyone use 1 of those home high temperature salamanders for steaks?? BB prime, Big Horn, Schwank. Otto Wild, Beefer??

 

[Dave]

When asked how I want my steak cooked. I tell then cut the horns off, wipe his rear, run him through a hot kitchen, and give me a sharp knife.

Question, Do you ever get a sharp knife at a restaurant? Seems I always have to pull out my pocket knife if I need to cut something.