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Country Discussion Topics
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A quarter beef. (Or Hi Cow! Good Cow!)
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Dave Munson Mid Illinois    Posted 12-19-2003 at 18:02:50       [Reply]  [No Email]
In the case where some one else is thinking about purchasing a mixed quarter beef, this is what I got. (Double this for a side of beef).

Remember from a prior posts a couple weeks ago where my family asked for a quarter beef from the neighbor? See the prior post for what we asked the butcher to do. I got to meet the cow and know the farmer. They run a nice, clean small farm, raise the corn and grain on their land. Every cow is different but I figured that some of this may be considered a ‘semi-typical’ quarter beef.

We picked up our quarter tonight from the locker. We paid the locker $85 and the farmer $280 which works out to $3 per pound. The frozen packaged beef weighs about 120 pounds. The total hanging weight for our quarter was 176 pounds.

Overall we got 45 pounds of hamburger and 75 pounds of steaks, roasts and other stuff. The actual # of packages we received are as follows (we asked that our roasts should be 2-3 pounds and the steaks should be 3 / 4” and 3 per package):

Item # of packages:
Round Steaks 4 (Tenderized)
Swiss Steaks 1
T-bone Steaks 5
Sirloin Steaks 2
Rib Eye Steaks 3
Short Ribs 2
Rump Roast 1 (Rolled)
Sirloin Tip Roast 1
Chuck Roast 2
Arm Roast 2
Stew Meat 4
Soup bone 4
Ground Beef (1.25 lbs. per package) 28 packages
Patties (#15 1/3lb patties/box) 2 - 5 pound boxes

There is no water added to the ground beef and patties. It does taste different from the usual store bought stuff. I do not think we saved a lot from the lowest cost place where we buy beef but I do believe the quality is several steps above.

I had a Bacon Swiss burger tonight for dinner. Delicious cow.


Willy-N    Posted 12-20-2003 at 08:55:27       [Reply]  [No Email]
Nice stash of meat! Now you know how much goes in the freezer when you put 2 whole cows in there. The bed of my truck is allmost full when I picked them up. My Daughter is going to sell packages of selected meat next year to people who do not want whole beefs. Mark H.


ret    Posted 12-20-2003 at 05:54:40       [Reply]  [No Email]
who got the heart and the liver?
REt


Vic in Kenefick    Posted 12-19-2003 at 20:21:33       [Reply]  [No Email]
You keep dead cows in you freezer?


Lazy Al    Posted 12-19-2003 at 18:25:46       [Reply]  [No Email]
Sounds pretty good Dave . Got a question ,
How is it wrapped ? The butcher we used just put the meat in a syrafoam tray and and put that clear plastic over it except for the hambuger.
So we bought one of those foodsavers and spent an
afternoon repacking it with that .I think it kept better with less freezer burn . That foodsaver sucks all the air out of bags you put the meat in . If you've never used one . Now we leave it right on the counter and seal leftovers with it all the time
Here's to good eating
Al


Dave Munson    Posted 12-21-2003 at 07:07:25       [Reply]  [No Email]
It is just wrapped in butcher paper. The ground beef is in plastic bags and the patties are in a couple boxes. While I will vacuum seal a whole pork loin if I chop it up and freeze it I do not think I would re-pack meat from the butcher.

Ever visit the Yahoo group "FoodSaver"?

Vacuum Sealer ideas plus tips and tricks to share with each other.



Al    Posted 12-21-2003 at 17:30:32       [Reply]  [No Email]
Your's is packed better than ours was .
we thought it was worth it to repack our and was happy with the results . Hope your's don't start tasting old before you get it ate up .
Al


Greg F.    Posted 12-19-2003 at 18:18:52       [Reply]  [No Email]
Homegrown cow is the best. We seldom buy any from the store. There is always someone getting ready to send one in and looking for someone to buy part of it. Same with pork.
We are lucky that way to always beef and pork that is better than the stuff in the store that has had been made to look better than it is. We only buy off of two farms and they both do a good job. Turns out to be about three bucks a pound when it is all said and done, but the quality can’t be beat.


deadcarp    Posted 12-19-2003 at 18:09:43       [Reply]  [No Email]
sounds pretty good dave - pack that in the freezer with a couple dozen chickens, you shouldn't need much shopping til spring. well of course a fella can still fish some ;)



Dave Munson    Posted 12-19-2003 at 18:20:41       [Reply]  [No Email]
I am not sure I would trust the fish from the Illinois. There are nice looking turkeys I see every now and then in the woods.

Really, I will not be able to survive without pork spare ribs to smoke. I got really good at smoking what others tell me are "The best ribs in the Universe".


ret    Posted 12-20-2003 at 05:58:03       [Reply]  [No Email]
gonna post your recipe for the ribs, bet all of us just love ribs
REt


Dave Munson    Posted 12-20-2003 at 07:05:31       [Reply]  [No Email]
Best Ribs In The Universe

I use spare ribs insted of baby backs. Smoke for 5 to 5-1/2 hours using seasoned apple at 225 degrees. Mop with sauce. Continue to smoke for another half hour or so for a total of 6 hours. For spare ribs have the butcher remove the membrane on the back.

http://www.virtualweberbullet.com/rib1.html


deadcarp-bark    Posted 12-20-2003 at 09:53:39       [Reply]  [No Email]
they aren't kidding about removing the bark from the smoking wood - some of it (like birch) is so loaded with oils, the darn stuff will provide a less-than-tasty coating of creosote and other carcinogens - the wood itself works fine. and for heavens sake, avoid eucalyptus altogether :)




Dave Munson    Posted 12-20-2003 at 14:48:52       [Reply]  [No Email]
If you don't use a sweet sauce like the one in the recipe it turns out too salty. The honey in the sauce balances the rub.

Apple or other fruit wood is great.


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