Originally Posted by Bludawg
While the drought has had an impact and hurt some of us in the pocket as producers it has also had an impact on quality, cattle are not held on grass or in feed lots as long as normal and the shortage of grain has driven prices higher in all aspects from producer to consumer. The use of Ethanol as fuel has done even more damage to the industry by consuming vast amounts of corn, this double edge sword is not without consequences. Still every animal is different and no two will cook the same for this reason primal cuts for BBQ must be cooked to feel; not time or temp.
Bludawg has nailed it, at least that's my experience and most small ranchers I know. Our drought in Florida is not as bad as Texas but it's still bad and starting our 4th year. Unless its a steer I'm holding out for myself (do 1 or 2 a year), we are selling as soon as we wean in mid-May. Normally we would hold those animals through summer grass and sell in September-October but the pastures can't support the numbers and I've made the decision to hold quality producers and replacement heifers. That means younger smaller steers are headed to pre-conditioning then on to feedlots in the midwest without the benefit of 3-4 months on quality pasture.
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.