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Whole Cow Ground Beef
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<blockquote data-quote="Muletrack" data-source="post: 1661848" data-attributes="member: 30827"><p>It easily pencils out up here (North Dakota), but that's a lot of hamburger. If she's a fairly young cow in good shape, I just have her cut about the same has I would a butcher steer, only I make New York Strips instead of t-bones, and make the steaks a little thinner (3/4). Last year I think the cow we did was about 6 or 7 years old and had no problem selling -- a half to a friend, a quarter to a relative, and the rest is downstairs! All very good meat. Not tough at all. I think she was about 750 lbs. on the rail.</p></blockquote><p></p>
[QUOTE="Muletrack, post: 1661848, member: 30827"] It easily pencils out up here (North Dakota), but that's a lot of hamburger. If she's a fairly young cow in good shape, I just have her cut about the same has I would a butcher steer, only I make New York Strips instead of t-bones, and make the steaks a little thinner (3/4). Last year I think the cow we did was about 6 or 7 years old and had no problem selling -- a half to a friend, a quarter to a relative, and the rest is downstairs! All very good meat. Not tough at all. I think she was about 750 lbs. on the rail. [/QUOTE]
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