Ordering 1/2 or whole cow...

[psirus7]

Man, that’s the only way to go. Mimi the “meat lady” sells the best grass fed beef in eastern NM!


Sent from my iPhone using Tapatalk

 

[Blinginpse]

I've sold 9 to folks in my area. All in halves....Raising ya own beef is the only way to.go. here is the ones to leave Saturday after I milk my dairy cows. Charge them 3.10$ on the pole they cover processing and i pay the kill bill.

Sent from my SM-G970U using Tapatalk

 

[ChrisA]

So sue me!

Sue ya? Hell I applaud you for buying direct from the producer and supporting the local locker. Those look like choice steaks and certainly came from a finished steer or heifer. Generally an older female that's raised at least one or two or sixteen plus calves is considered a cow, and likely will produce less palatable steaks than those in your photo.

I guess proper nomenclature is a beef of mine; didn't mean to ruffle your feathers.

Chris

 

[Panhandler80]

Sue ya? Hell I applaud you for buying direct from the producer and supporting the local locker. Those look like choice steaks and certainly came from a finished steer or heifer. Generally an older female that's raised at least one or two or sixteen plus calves is considered a cow, and likely will produce less palatable steaks than those in your photo.

I guess proper nomenclature is a beef of mine; didn't mean to ruffle your feathers.

Chris

None ruffled. ;-)

I honestly want to eat this meat as fast as possible just so that we can go buy some more!

 

[slick]

This thread is making me crave a well marbled steak..


Sent from my iPhone using Tapatalk

 

[tdhanses]

Anyone in the KC area have a good source for 1/4 or 1/2 cow that isn’t $9/lb?

 

[SonnyDay]

Hope y'all understand the difference in grass raised and grass finished.

Yeah, my bad, I should have clarified we buy grass-finished (in addition to grass-fed). I prefer the taste/marbling of grain-finished... but looking to keep the old ticker helping me climb the steep crags as long as I can.

 

[Billy Goat]

Yeah, my bad, I should have clarified we buy grass-finished (in addition to grass-fed). I prefer the taste/marbling of grain-finished... but looking to keep the old ticker helping me climb the steep crags as long as I can.

My point is that grass finished or grain finished it still has the same marbling. When finished.

I can understand the reasoning behind the grass raised. I wouldn't pay a premium for it tho.

 

[Irishman12]

I am very lucky to have an uncle that butchers. Will never go back to grocery store beef if i dont have to. Its great.

 

[BFL]

Wow, what an interesting thread. I've honestly never thought about purchasing a half or even a quarter beef at a time. And guess what, I'm a butcher! Fun fact: 100%grass fed beef fat has the same omega 3 as eating salmon. Good info for anyone that doesn't like seafood too much. Also, 100% grass fed will generally NOT have the same marbling as grain finished. Will some have really nice marbling? Sure, they're all different, but not generally speaking.

 

[mitchellmountain]

Been raising our own for 12 years. Raise 3 or 4 and keep a 1/2 for us then sell the rest. I buy them late April and then butcher them late October/early November. Hard for my family of five to polish it off each year before the next batch shows up. Would really miss it if our situation changed.

 

[Broomd]

Our meat is sold out for 2020, almost all repeat biz......gotta love local ranch raised beef!