Found a good local source for Bulk beef

[Iron Woode]

Originally posted by: lizardboy
Exactly which part of the cow is this?

beef_dong.jpg

what's it like going through life ignorant?

 

[Rufus12]

Originally posted by: kevnich2
I'm wondering how much that cost you too? $500?

I don't remember the exact amount, but it was pretty expensive.

 

[sdifox]

you missed the part about online. That made it epic.

 

[thehstrybean]

Originally posted by: ghost recon88
How much did that run you? You might be better off just getting several deer license (they run $15 apiece here in Michigan) and shooting yourself a few deer if you want burgers and steaks.

But then he'd have to dress it, and I know many people who can't handle that. I field stripped my first deer and it was...interesting.

 

[ghost recon88]

Originally posted by: thehstrybean

Originally posted by: ghost recon88
How much did that run you? You might be better off just getting several deer license (they run $15 apiece here in Michigan) and shooting yourself a few deer if you want burgers and steaks.

But then he'd have to dress it, and I know many people who can't handle that. I field stripped my first deer and it was...interesting.

Just because you have to slit open his stomach and cut off his nuts

 

[hanoverphist]

my nephew gets a deer and elk pretty much every year, they know a place up in show low that will take the full deer and cut it up for ya. as he got older, he and his dad would quarter it to make it easier to carry then have that butcher guy slice it up into steaks and roasts. mebbe theres a guy around you that does the same.

 

[ivan2]

needs to picture them next to an alternator for size comparison to be certified as bulk.

 

[*kjm]

Originally posted by: thehstrybean

Originally posted by: ghost recon88
How much did that run you? You might be better off just getting several deer license (they run $15 apiece here in Michigan) and shooting yourself a few deer if you want burgers and steaks.

But then he'd have to dress it, and I know many people who can't handle that. I field stripped my first deer and it was...interesting.

After the first couple it becomes second nature

 

[techs]

Was this how you got the cow?
http://gmy.news.yahoo.com/v/11162298

 

[*kjm]

Originally posted by: jamesbond007
The ground hamburger looks pretty fatty. What percentage is it? I am use to venison, personally. If I buy beef at the store, it's 93/7 usually. Two other things - why no light in the fridge? You also need to defrost what looks to be your freezer! Make more room, dude.

Nice selection - too bad my grill has the cover on for the winter! I am not a fan of pan or broiled steaks, so I must wait. It's not so bad because I have a ton of deer roasts that my roommates and I enjoy in the crockpot! Yummm...

Angus hamburger is always fatty.... thus the good stakes! We used to have our uncle buy half Angus half holstein calfs and you get much leaner hamburger and great stakes.

 

[troytime]

Originally posted by: *kjm

Originally posted by: thehstrybean

Originally posted by: ghost recon88
How much did that run you? You might be better off just getting several deer license (they run $15 apiece here in Michigan) and shooting yourself a few deer if you want burgers and steaks.

But then he'd have to dress it, and I know many people who can't handle that. I field stripped my first deer and it was...interesting.

After the first couple it becomes second nature

i hunted from the age of 14 to 19 and field dressed and butchered dozens of deer

a few years ago, a friend hit a deer and called me to help him dress it. i used his dull ass little pocket knife...but still got it done.

the beef looks great, but i'm not a fan of freezing meat myself

 

[ViviTheMage]

COST?!?!

 

[Baked]

I heard bulk buffalo's way tastier for just a bit more.

 

[DrPizza]

Originally posted by: d33pt
how long does vacuum packed beef last in your freezer?

I believe it's 2 years for vacuum packed beef. But, of course, it depends on your freezer conditions.


OP, wanna trade? Some bulk beef for some bulk pork

I still haven't gone through all of that. I've gotten so sick of pork that I cooked one of those large hams, made one sandwich & fed the rest to the dogs over two days (the sandwich was delicious). Right now, I've got so much venison, apples, beef, and pork in there that I couldn't even get a small frozen pizza into the freezer the other day.

 

[Feldenak]

Nice. My wife and I split a hog with my parents a couple months ago. Sometime early next year the wife & I are going to get a 1/4 beef. The hog ran us ~$150 (hog + butchering & packing), while at the meat market we asked about a 1/4 beef and it will run us ~$400. Helluva lot cheaper than store bought and we know where the meat comes from.

 

[dakels]

Originally posted by: lizardboy
Exactly which part of the cow is this?

beef_dong.jpg

I wonder what was on your mind to envision this so quickly

 

[DrPizza]

We've been considering getting a couple cattle to raise for beef. Plus, I know a few people who raise beef & I can probably purchase a live one for a little less than what they sell for at auction. Before I butcher my own beef though, I need a bigger, faster, more powerful, higher capacity grinder for hamburg. I was quite unhappy with the grinder I used for venison this year. (Someone above asked about percentage of fat in the hamburg - depends on how much fat you put into the grinder with the meat. When I grind my venison, it's roughly 2-3% fat, but that's because deer's fat is stored differently than in cattle, and it's easy to eliminate almost all of the fat in deer. I don't think that low is possible with beef.) The nice thing about butchering (or having butchered) your own beef: you get to tell them what you want. I don't want chuck steaks or any of that crap. I want my strips, sirloins, and tenderloins, and maybe some eyes of round & eyes of chuck (for when family visits. ) And, maybe 2 family sized roasts and an extra large roast for large family get togethers. The rest? Hamburger. Some fatty, some lean. Lean goes into spaghetti sauces, etc. Higher fat goes into burgers.

 

[Feldenak]

Originally posted by: DrPizza
The nice thing about butchering (or having butchered) your own beef: you get to tell them what you want. I don't want chuck steaks or any of that crap. I want my strips, sirloins, and tenderloins, and maybe some eyes of round & eyes of chuck (for when family visits. ) And, maybe 2 family sized roasts and an extra large roast for large family get togethers. The rest? Hamburger. Some fatty, some lean. Lean goes into spaghetti sauces, etc. Higher fat goes into burgers.

Hell yeah. When we got our hog the meat market wanted to know everything...size in # for the hams & shoulder roasts, thickness of pork chops, thickness of bacon slices, if we wanted the ham, bacon & ham hocks smoked, how the sausage should be seasoned, etc... As an added bonus, the bacon isn't quick cured by injection so no nitrites and whatnot.

 

[SunnyD]

I'll be ordering 1/4 of a cow probably next month. Costs ~$500. Comes out to roughly $3.49/lb. Grass-fed all natural, certified organic.

 

[ggnl]

Originally posted by: DrPizza

Originally posted by: d33pt
how long does vacuum packed beef last in your freezer?

I believe it's 2 years for vacuum packed beef. But, of course, it depends on your freezer conditions.


OP, wanna trade? Some bulk beef for some bulk pork

I still haven't gone through all of that. I've gotten so sick of pork that I cooked one of those large hams, made one sandwich & fed the rest to the dogs over two days (the sandwich was delicious). Right now, I've got so much venison, apples, beef, and pork in there that I couldn't even get a small frozen pizza into the freezer the other day.

Yeah, I've kept venison frozen for ~2 years and it's still pretty good. Starts to get a little freezer burned after a while though.