BillN
somebody shut me the fark up.
:biggrin1::thumb:
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When life hands you lemons make hamburger
- Thread starter Norm
- Start date
op2:
Nice cooler.... and pretty good looking beef!
I'd be over in a minute if I was closer. Never butchered a beef but have several deer and Elk. Sharp knives, and as said follow the muscle / fat.
A band saw would be a great toll here. Been on my list but just don't have the space / real need (Except once in awhile)
I'm sure you will do fine - The grinder cleans up anything you need.
I'd be over in a minute if I was closer. Never butchered a beef but have several deer and Elk. Sharp knives, and as said follow the muscle / fat.
A band saw would be a great toll here. Been on my list but just don't have the space / real need (Except once in awhile)
I'm sure you will do fine - The grinder cleans up anything you need.
Sevengoals
Full Fledged Farker
- Joined
- Jan 11, 2014
- Location
- Perchtoldsdorf, Austria
Wow, that's great looking beef.
dadsr4
somebody shut me the fark up.
- Joined
- Feb 8, 2010
- Location
- Howell, MI
You do have a chain saw, though...
iamuzzyhunter
Full Fledged Farker
- Joined
- May 10, 2007
- Location
- Harlan, IA
Norm,
One thing about it, if it isn't on one cut it will be on another!
One thing about it, if it isn't on one cut it will be on another!
Cowabunga! Between this steer and the hog you have some more fine Q in your future. Wish I was closer I'd love to learn some butchering skills. Thanks
- Joined
- Aug 11, 2003
- Name or Nickame
- Professor Dickweed
Excuse my ignorance, but I'm just a city boy.
So just to get this straight in my head....
We grow our meat here in the city from seed. Usually, we sprinkle a few seeds into a cryovac bag, add a little red water for color, put them in the refridgerator case at the store and a few days later we harvest the meat.
It looks to me, from the way I piece your pictures together, that you took that big black dog, put him into your truck, drove him to the General Store's weigh station, then exchanged him for seed in which you skipped the cryovac and grew the meat directly in your fridge?
Is that what dry aging is?
I think I have it, I'm just trying to close out the loose ends in my thinking.
So just to get this straight in my head....
We grow our meat here in the city from seed. Usually, we sprinkle a few seeds into a cryovac bag, add a little red water for color, put them in the refridgerator case at the store and a few days later we harvest the meat.
It looks to me, from the way I piece your pictures together, that you took that big black dog, put him into your truck, drove him to the General Store's weigh station, then exchanged him for seed in which you skipped the cryovac and grew the meat directly in your fridge?
Is that what dry aging is?
I think I have it, I'm just trying to close out the loose ends in my thinking.
FrugalQ
Knows what a fatty is.
- Joined
- May 10, 2017
- Location
- Your Sister’s House
Sounds legit
I started breaking down the dino ribs area this afternoon after I got off work.
The diaphragm muscle is on the inside and is called skirt steak. I don't do a lot of trimming at this point. With it just being me I don't have time so I'll freeze and then trim before cooking.
Cut the very top off and what you have left is what's called dino bones. I've never been able to get a butcher to do this for me. Too much work so they just trim the meat off and grind.
Figured this would be the best size, most are cut shorter than mine but what the heck I can do what I want.
Just to give you an idea of how big the steer was here's the heart. I just froze it whole, will trim and cut in half later.
Here's one of the briskets. The pic doesn't do it justice this thing was huge.
I got about 20#'s of trim to grind also out of the one section. Big difference if you are doing it yourself. A butcher just doesn't have the time to spend getting everything you can. I've got the leaf fat ready to render down for next week.
I'm heading to the US Open in NYC for the weekend and will start again when I get home on Monday. I'll try to take pictures of the process if folks are interested.
The diaphragm muscle is on the inside and is called skirt steak. I don't do a lot of trimming at this point. With it just being me I don't have time so I'll freeze and then trim before cooking.
Cut the very top off and what you have left is what's called dino bones. I've never been able to get a butcher to do this for me. Too much work so they just trim the meat off and grind.
Figured this would be the best size, most are cut shorter than mine but what the heck I can do what I want.
Just to give you an idea of how big the steer was here's the heart. I just froze it whole, will trim and cut in half later.
Here's one of the briskets. The pic doesn't do it justice this thing was huge.
I got about 20#'s of trim to grind also out of the one section. Big difference if you are doing it yourself. A butcher just doesn't have the time to spend getting everything you can. I've got the leaf fat ready to render down for next week.
I'm heading to the US Open in NYC for the weekend and will start again when I get home on Monday. I'll try to take pictures of the process if folks are interested.
lol Bill!
Take a couple of days or three and visit my farm!
Seriously though from late September until late November you can get a bit of farm life in, we love to have company. Breaks up the monotony of 14 hour days, erverybody else is welcome also.
Take a couple of days or three and visit my farm!
Seriously though from late September until late November you can get a bit of farm life in, we love to have company. Breaks up the monotony of 14 hour days, erverybody else is welcome also.
LloydQ
is One Chatty Farker
- Joined
- Dec 12, 2016
- Location
- Vicksburg, MS.
Wow, that is a "teachable moment" right there!
wihint
is Blowin Smoke!
- Joined
- Jul 14, 2013
- Location
- Phoenix AZ
Brother count on it. One day soon. We missed each other in the D.R. and that sucks but perhaps after these storms they could not handle two brethern in the same area at the same time!
The breakdown of the beef looks fantastic!
Have fun at the Open. Sorry to say but Jimmy Connors won't be making a run of it. Nor will OJ. What a great year!
Notorious Q.U.E.
is Blowin Smoke!
- Joined
- Apr 21, 2017
- Location
- Denver, Colorado
Man, that's the real deal. Please post cook pics soon, especially the brontosaurus ribs. I may make a foray into beef ribs soon!!
- Joined
- Aug 11, 2003
- Name or Nickame
- Professor Dickweed
I would love too!
But keep in mind I am old (51) and you do more by noon than I do in a week.
I'm a desk jockey, finance guy.
But I can staple and file like its nobody's business.....
Seriously Norm, I love your posts, and I appreciate the american farmer and all he has to deal with (labor, tariffs, dumping, etc)
I'm not ignorant to the ways of the world, but I act like such to sometimes get a laugh out of you all.
Thank you for keeping the American dream alive
locosmoke
Knows what a fatty is.
- Joined
- May 10, 2017
- Location
- New Orleans
pls keep posting have really enjoyed thread
I'm not very familiar with butchery or meat processing other than the basics. I found this man's YouTube channel fascinating and very professional: https://www.youtube.com/user/mrsvukey
I think it goes well with what has been discussed here.
He's an artist with his tools.
I think it goes well with what has been discussed here.
He's an artist with his tools.
