Steak Experts??? Info added

[longtimelurker]

The plant is a local locker that sells to several restaurants in the area so the have an inspector / grader on site 5 days a week in order to do that. They are not killing a 1,000 head a day. This steer was sold to someone and processed by them. They have been processing our beef for several years. There is no doubt it was my steer.

They either must charge well for processing or else they are killing a considerable head count to make that expense come out.

 

[3waycross]

longtimelurker

What exactly is your point here. I for one can't figure out what you are trying to say.

 

[longtimelurker]

longtimelurker

What exactly is your point here. I for one can't figure out what you are trying to say.

Read slower

 

[3waycross]

longtimelurker

What exactly is your point here. I for one can't figure out what you are trying to say.

Read slower

Write clearer!

Your post seemed to get cleaned up a lot in that edit.

Why not just spit out your true meaning?

 

[longtimelurker]

longtimelurker

What exactly is your point here. I for one can't figure out what you are trying to say.

Read slower

Write clearer!

Your post seemed to get cleaned up a lot in that edit.

Why not just spir out your true meaning?

I played the hand I was dealt seems others have difficulty using the quote tab. Not to drop names but (jovid, 3 way, among others)
I guess it doesn't get alot more true. They must charge alot for processing or they run good numbers thru to pay that expense. What part do you not understand?

 

[3waycross]

Come out and say what you mean.

What difference does it make how many they kill or what they charge?

 

[longtimelurker]

Come out and say what you mean.

What difference does it make how many they kill or what they charge?

It went way over your head.
Graders aren't cheap, I have a hard time seeing how a small locker can make that come out in the black.

They will need to cover that expense somehow. Added cost to the processing or they make it up on the head count either way someone is paying for it.

 

[3waycross]

It didn't go over my head or anything else. My friend owns just such a facility here in Southern Colorado. I will ask him tommorrow exactly what it costs to have the USDA inspector on hand, and what he charges.

I'll post that and then you can come out and admit what it is that you are REALLY trying to say.

 

[longtimelurker]

It didn't go over my head or anything else. My friend owns just such a facility here in Southern Colorado. I will ask him tommorrow exactly what it costs to have the USDA inspector on hand, and what he charges.

I'll post that and then you can come out and admit what it is that you are REALLY trying to say.

Inspectors are free, Graders cost about $70.00 per hour.

 

[3waycross]

So then what IS your point?

 

[longtimelurker]

So then what IS your point?

3 hours into 5 head isn't free now is it?

 

[Jovid]

The plant is a local locker that sells to several restaurants in the area so the have an inspector / grader on site 5 days a week in order to do that. They are not killing a 1,000 head a day. This steer was sold to someone and processed by them. They have been processing our beef for several years. There is no doubt it was my steer.

They either must charge well for processing or else they are killing a considerable head count to make that expense come out.

In order to sell to SEVERAL restaruants they do kill a considerable amount. The processing fee is 45 cents a pound.

 

[Red Bull Breeder]

Wonder just how long it takes to inspect and grade a carcass??

 

[Jovid]

it sounds like our feeding programs are very similar. i'm using 14% protein myself. being from the sooner state there isn't any chance you're using William's feed is there?

We get our feed from Tri State in Afton OK. It is the same feed that Starlake (well known hereford breeder) feeds.

What is Williams and where is it located?

we buy our feed at Fisher's in Slick, Ok @ ten miles from Bristow. its got cotton seed hull, corn, meal, etc. and is 14% protein. we buy in bulk from Fisher's and I don't know the origin but it's good at puttin the fat on them. it seems to be pretty efficient and the cattle love it I know about Starlake as we used one of their bulls to AI a couple of heifers awhile back. I don't know if you're a part of the Red Polls in the Osage Hills or not but i've always wanted to talk to somebody about the breed. you aren't putting anything in the Tulsa State Fair by any chance are you?

Ckeck your messages

 

[longtimelurker]

The plant is a local locker that sells to several restaurants in the area so the have an inspector / grader on site 5 days a week in order to do that. They are not killing a 1,000 head a day. This steer was sold to someone and processed by them. They have been processing our beef for several years. There is no doubt it was my steer.

They either must charge well for processing or else they are killing a considerable head count to make that expense come out.

In order to sell to SEVERAL restaruants they do kill a considerable amount. The processing fee is 45 cents a pound.

How many head per day would you guess they kill. Average.

 

[Jovid]

[
They either must charge well for processing or else they are killing a considerable head count to make that expense come out.[/quote]

In order to sell to SEVERAL restaruants they do kill a considerable amount. The processing fee is 45 cents a pound.[/quote]
How many head per day would you guess they kill. Average.[/quote]

I have no idea and I really don't care. The picture of the steak speaks for itself

 

[3waycross]

[
They either must charge well for processing or else they are killing a considerable head count to make that expense come out.

In order to sell to SEVERAL restaruants they do kill a considerable amount. The processing fee is 45 cents a pound.[/quote]
How many head per day would you guess they kill. Average.[/quote]

I have no idea and I really don't care. The picture of the steak speaks for itself[/quote]


Good answer. The end!

 

[ga.prime]

hehehe- not the end! You know all this talk about tenderness is just blowing smoke. I've eaten hundreds and hundreds of ribeyes all from different carcasses of unknown pedigree and never had a tough one.

 

[longtimelurker]

They either must charge well for processing or else they are killing a considerable head count to make that expense come out.

In order to sell to SEVERAL restaruants they do kill a considerable amount. The processing fee is 45 cents a pound.

How many head per day would you guess they kill. Average.

I have no idea and I really don't care. The picture of the steak speaks for itself

Would you be willing to give the name of this locker plant or their establishment number? I am considering trying this and would like to better understand the in and outs of it all.

 

[Jovid]

hehehe- not the end! You know all this talk about tenderness is just blowing smoke. I've eaten hundreds and hundreds of ribeyes all from different carcasses of unknown pedigree and never had a tough one.

Who said anything about tenderness? That is a whole different subject but there are some breeds that produce more tender meat than others.