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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-11-2011, 10:49 AM   #1
Ashmont
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Default So this is how you buy a Black Angus Steer

This is how we do it! you find 3 other people or buy the whole thing for yourself. You split everything as close to even as possible when dividing it up. Then when everyone is done you can say time to barter. I know it goofy buy some people want more burger than roasts ect. The one were doing is 1124lbs Usable meat will be in the 800's so here is the math. Remember the sale is on live weight not butchered. 1124lbs x $1.65 a lb = $1854.00 Processing is $262.72 Total Cost $2117.32 /4 = $529.33 That is $2.64 lb! Try to buy 200lbs of raised beef that you can eat the day it is butchered after hanging for 2 weeks for that amount. I do add $10.00 for gas and ice. This is one of the past on

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Old 08-11-2011, 11:14 AM   #2
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Nice breakdown. That one still looks a little rare.

Also, how do you split up stuff between 4 people before bartering when there are say only 2 briskets, 2 tri tips, etc?
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Old 08-11-2011, 11:39 AM   #3
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Colonel, the obvious answer is that you invite only people you know who want steaks. Then you manipulate the trading by saying "now, you all have some of that crappy brisket or chuck roast, who wants to trad 4 lbs of steak for a crappy brisket?"
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Old 08-11-2011, 11:48 AM   #4
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Quote:
Originally Posted by colonel00 View Post
Nice breakdown. That one still looks a little rare.

Also, how do you split up stuff between 4 people before bartering when there are say only 2 briskets, 2 tri tips, etc?
Always leave until last those cuts put names in a hat and pick a name then they get first choice of what is left! Keep pulling names until gone. Also never invite 3 other Brethren. Ground is in 1lb packages and alway the first too divide.

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Old 08-11-2011, 11:53 AM   #5
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Where do you have it processed?

I have been buying beef with a friend for several years now, I get half he gets half....we split the bill. The butcher will do it like we want it.
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Old 08-11-2011, 11:55 AM   #6
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Quote:
Originally Posted by landarc View Post
Colonel, the obvious answer is that you invite only people you know who want steaks. Then you manipulate the trading by saying "now, you all have some of that crappy brisket or chuck roast, who wants to trad 4 lbs of steak for a crappy brisket?"
Obviously, I don't know what I was thinking

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Always leave until last those cuts put names in a hat and pick a name then they get first choice of what is left! Keep pulling names until gone. Also never invite 3 other Brethren. Ground is in 1lb packages and alway the first too divide.

Thanks, I have thought about doing this in the past and always wondered about the different ways people divide up the meat.
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Old 08-11-2011, 12:12 PM   #7
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Did they grind up the tri-tip?
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Old 08-11-2011, 12:16 PM   #8
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Is this BobBrisket's share?

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Old 08-11-2011, 12:21 PM   #9
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Quote:
Originally Posted by deguerre View Post
Is this BobBrisket's share?

Quote:
Originally Posted by deguerre View Post
Did they grind up the tri-tip?
Yup

Quote:
Originally Posted by kik_start View Post
Where do you have it processed?

I have been buying beef with a friend for several years now, I get half he gets half....we split the bill. The butcher will do it like we want it.
I will PM you
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Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested!
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Old 08-11-2011, 12:24 PM   #10
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Angus is the best in my opinion. Being taht I was raised on a cattle ranch, that really does not look like a "steer" to me. If you notice it still has his, well do-dads.
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Old 08-11-2011, 12:27 PM   #11
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Quote:
Originally Posted by deguerre View Post
Did they grind up the tri-tip?

No! They Slaughter on Tuesday hang then usually the following Tuesdayday they call and ask how we want it Sliced and diced. Then the next monday it will be butchered and ready for pickup. Also if you want anything special done like Korean Short ribs (Which I taught them) Marrow bone, Ox Tail or the Moo.... Very thorough and Awesomely clean...
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Weber Kettle Dabomb
Weber Kettle Justintime
Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested!
Weber Kettle Grace
WSM "Winni"
WSM "Dumas"
One Smokey Joe
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Old 08-11-2011, 12:29 PM   #12
Ashmont
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Quote:
Originally Posted by Will32Rod View Post
Angus is the best in my opinion. Being taht I was raised on a cattle ranch, that really does not look like a "steer" to me. If you notice it still has his, well do-dads.

That photo was in July and didn't slaughter until Oct. That was a few years back. Also we take pictures of all the ones we buy. Some we buy and have the whole thing ground into burger.And your right....
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Ashmont

Proud member of Brethren Weber's for life

(Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list)

Weber Kettle Dabomb
Weber Kettle Justintime
Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested!
Weber Kettle Grace
WSM "Winni"
WSM "Dumas"
One Smokey Joe
UDS "Peggy Sue"
http://ashsmoderndayclubhouse.blogspot.com/
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Old 08-11-2011, 12:31 PM   #13
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What has he been fed? What will he finish off on?
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Old 08-11-2011, 12:36 PM   #14
Ashmont
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Quote:
Originally Posted by Smoothsmoke View Post
What has he been fed? What will he finish off on?

Grass Fed until finishing then corn mix.....
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Ashmont

Proud member of Brethren Weber's for life

(Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list)

Weber Kettle Dabomb
Weber Kettle Justintime
Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested!
Weber Kettle Grace
WSM "Winni"
WSM "Dumas"
One Smokey Joe
UDS "Peggy Sue"
http://ashsmoderndayclubhouse.blogspot.com/
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Old 08-11-2011, 12:37 PM   #15
kik_start
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Quote:
Originally Posted by Ashmont View Post
Yup



I will PM you
We can get ours done just about anyway we want...

1lb or 2lb bags of burger (or even paties for extra cost)
steak as thick as we like... I like ours thick but my friend likes his thin...

The last one I ended up with 438 lbs and including processing was 2.29/ lb
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Black Angus Steaks.... What sould I do with them? Ashmont Q-talk 25 04-10-2011 07:38 PM
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