Local Beef

SirPorkaLot · Mar 31, 2020

Ordered a side of beef a couple of weeks ago from our local butcher/processor. Kiko Meats

Got the call yesterday it was ready, so went and picked up 381 pounds of beef today, split it with a friend and ended up with ~190 pounds.

These steaks are the first of many cooks we will get from it.

Ribeyes dry brined with Cyprus flake salt, seasoned with Q-Salt and then cooked on the 26” Weber with the vortex wide side up.

Tossed them on a screaming hot flattop for a sear

Resting

Served with roasted sweet taters

The steak was the size of a sports car steering wheel and it was tender, juicy and delicious!!

chingador · Mar 31, 2020

Good lord that is beautiful. Grass fed? How was the flavor?

ShadowDriver · Mar 31, 2020

Love this, John. That looks delicious.

We picked up 1/2 pig back in the UK, and it was similarly wonderful.

I look forward to your continued adventures with your partial steer.

Enjoy!

SirPorkaLot · Mar 31, 2020

ShadowDriver said:
Love this, John. That looks delicious.

We picked up 1/2 pig back in the UK, and it was similarly wonderful.

I look forward to your continued adventures with your partial steer.

Enjoy!

Best part is my money is going to a local farmer and not to some corporation.

tom b · Mar 31, 2020

hellofa steak!

ShadowDriver · Mar 31, 2020

SirPorkaLot said:
Best part is my money is going to a local farmer and not to some corporation.

This.

Stingerhook · Mar 31, 2020

Sure am purty John!

Gimmethecash · Mar 31, 2020

With that much cow flesh, you may need to change your username to SirBeefALot.

Looks divine! I roast a lot of taters, going to have to try the sweet ones now.

BGEChicago · Mar 31, 2020

John,

Good god man! If you look at the cut picture there is no color change, it's like you threw them on and they were done in 10 seconds to a perfect temp!!! Did you rest these before plating?

Thanks,
Greg

gtr · Mar 31, 2020

All of it looks fantastic, but I'm really focusing on that cap - I just want it - now! :hungry:

Great all around and I definitely hear ya supporting the locals - very nicely done, sir! :clap2:

SirPorkaLot · Mar 31, 2020

BGEChicago said:
John,

Good god man! If you look at the cut picture there is no color change, it's like you threw them on and they were done in 10 seconds to a perfect temp!!! Did you rest these before plating?

Thanks,
Greg

2 minutes a side over direct fire, 3 minutes off the fire and then the flat top for a quick sear.
They rested about 20 minutes

SirPorkaLot · Mar 31, 2020

gtr said:
All of it looks fantastic, but I'm really focusing on that cap - I just want it - now! :hungry:

Great all around and I definitely hear ya supporting the locals - very nicely done, sir! :clap2:

The cap was ridiculous

LordRiffenstein · Apr 1, 2020

lunchman · Apr 1, 2020

Perfection. Nicely done! What a great looking meal.

Super 8 · Apr 1, 2020

381 X 2 = 762 hanging weight of the animal
÷ hanging weight by 62% = 1229 is the live weight of the animal.
1229 X $1.31 per lb. (today's price) live weight = $1610
762 hanging weight, ÷ by $1610 = $2.11 per lb. average.
Of course, the processing/butcher charge that needs to be added to the cost, which is .60 per lb. here.

SirPorkaLot · Apr 1, 2020

Super 8 said:
381 X 2 = 762 hanging weight of the animal
÷ hanging weight by 62% = 1229 is the live weight of the animal.
1229 X $1.31 per lb. (today's price) live weight = $1610
762 hanging weight, ÷ by $1610 = $2.11 per lb. average.

So if I’m reading this right, it cost me ~$.90 per lb for processing and packaging?

Seems reasonable enough

Super 8 · Apr 1, 2020

SirPorkaLot said:
So if I’m reading this right, it cost me ~$.90 per lb for processing and packaging?

Seems reasonable enough

I edited my post, since I forgot to add that figure. It is .60 (hanging weight) at my local butcher. You probably have the tax figured into your .90 which varies by state.

Curt.P · Apr 1, 2020

SirPorkaLot said:
They rested about 20 minutes

I don't think I could have made it 20 minutes.

SirPorkaLot · Apr 1, 2020

Leftovers for breakfast.

Garyclaw · Apr 1, 2020

I've been to that place, John. (Kiko)Bought a half cow a few years ago and they did it. Good shop.

Local Beef

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