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| Where's the Beef?; Here... | |
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| Tweet Topic Started: May 27 2008, 11:02 AM (424 Views) | |
| lb1 | May 27 2008, 11:02 AM Post #1 |
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Fulla-Carp
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Put down two cows yesterday, beautiful young ladies about 1200 lbs each. The four sides of the Charolais/Herford cross are wrapped in nice cotton sheets and are being dry aged for 19 days, when they will yield about half a ton + of the best Steaks, roasts, and burgers, money can buy. It was a beautiful day for a butchering. lb |
| My position is simple: you jumped to an unwarranted conclusion and slung mud on an issue where none was deserved. Quirt 03/08/09 | |
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| sarah_blueparrot | May 27 2008, 11:09 AM Post #2 |
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Fulla-Carp
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Mmm sounds good! We have cows in the field next to us - they are young and some of them were there last year too. They're not milked every day and so must be eating cows, I assume - when will they be eaten? Some are Charolais and some are black and white. |
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Death is simply a shedding of the physical body like the butterfly shedding its cocoon. It is a transition to a higher state of consciousness where you continue to perceive, to understand, to laugh, and to be able to grow. - Dr. Elizabeth Kubler-Ross | |
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| lb1 | May 27 2008, 11:28 AM Post #3 |
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Fulla-Carp
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Normally at about a year old or so. I bought these as weaned calves last August. lb |
| My position is simple: you jumped to an unwarranted conclusion and slung mud on an issue where none was deserved. Quirt 03/08/09 | |
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| sarah_blueparrot | May 27 2008, 11:36 AM Post #4 |
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Fulla-Carp
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Ok. Tis a shame, as they're our friends, but I do love a good steak. |
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Death is simply a shedding of the physical body like the butterfly shedding its cocoon. It is a transition to a higher state of consciousness where you continue to perceive, to understand, to laugh, and to be able to grow. - Dr. Elizabeth Kubler-Ross | |
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| lb1 | May 27 2008, 11:39 AM Post #5 |
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Fulla-Carp
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My sister is taking one half and my two sons are splitting a half. They don't want to be around except for the eating part though. lb |
| My position is simple: you jumped to an unwarranted conclusion and slung mud on an issue where none was deserved. Quirt 03/08/09 | |
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| sarah_blueparrot | May 27 2008, 12:03 PM Post #6 |
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Fulla-Carp
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Hmm, I'm not sure I would either, although it would be interesting. Actually I wouldn't have a problem eating cows that I saw killed, rather eating cows that I knew before. |
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Death is simply a shedding of the physical body like the butterfly shedding its cocoon. It is a transition to a higher state of consciousness where you continue to perceive, to understand, to laugh, and to be able to grow. - Dr. Elizabeth Kubler-Ross | |
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| kenny | May 27 2008, 12:08 PM Post #7 |
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HOLY CARP!!!
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[size=10]Have a cow, man![/size]
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| Red Rice | May 27 2008, 12:10 PM Post #8 |
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HOLY CARP!!!
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Awesome!
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Civilisation, I vaguely realized then - and subsequent observation has confirmed the view - could not progress that way. It must have a greater guiding principle to survive. To treat it as a carcase off which each man tears as much as he can for himself, is to stand convicted a brute, fit for nothing better than a jungle existence, which is a death-struggle, leading nowhither. I did not believe that was the human destiny, for Man individually was sane and reasonable, only collectively a fool. I hope the gunner of that Hun two-seater shot him clean, bullet to heart, and that his plane, on fire, fell like a meteor through the sky he loved. Since he had to end, I hope he ended so. But, oh, the waste! The loss! - Cecil Lewis | |
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| Jolly | May 27 2008, 01:29 PM Post #9 |
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Geaux Tigers!
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In 19 days, I know someone who's gonna be up to his eyeballs in work. Raising is work, killing is work...but cutting and wrapping? That's work! |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| LWpianistin | May 27 2008, 01:33 PM Post #10 |
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HOLY CARP!!!
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Amen! lb, sounds good! Man, I could go for a nice steak right about now.... |
| And how are you today? | |
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| lb1 | May 27 2008, 01:37 PM Post #11 |
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Fulla-Carp
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You can bet your sweet bippy on that. I have all the equipment needed and luckily I have a few friends to help. The old guy that helped hang and skin them only wanted the hide, head, hooves, and heart, for helping. I'll take him a couple steaks and a roast when we get them cut up. lb |
| My position is simple: you jumped to an unwarranted conclusion and slung mud on an issue where none was deserved. Quirt 03/08/09 | |
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| Mikhailoh | May 27 2008, 01:38 PM Post #12 |
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If you want trouble, find yourself a redhead
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I got a new grill. Beer too. C'mon over. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| JoeB | May 27 2008, 09:17 PM Post #13 |
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Senior Carp
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Many years ago we had a restaurant near here which served the very best steaks at extremely low prices. They were huge (many people split 1 and still had leftovers). One day they disappeared and the secret of their success came out. It seems they served only the finest beef from cattle somebody else owned. Yes, they were rustlers. I'm still sorry they got caught. |
| "There are many ingredients in the stew of annoyance." - Bucky Katt | |
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| Eldon | May 27 2008, 09:48 PM Post #14 |
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Member
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My neighbor has a butchering shed. I actually led *Babe*, with halter and lead rope down to him. At that time, it seemed a little strange; she did become a pet. But after the first steak, I forgot all about it. I just got a whole hog in my freezer. I traded a farmer-Dad 5 piano lessons for the hog. He also took it to the locker, too. I paid the processing of $120. We also barter hay for p.lessons, too. It's a good deal for both of us. |
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| blondie | May 27 2008, 10:04 PM Post #15 |
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Bull-Carp
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Yum. Homegrown too. Now I'm hungry. |
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| blondie | May 27 2008, 10:07 PM Post #16 |
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Bull-Carp
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Question: What's a typical processing fee for beef? |
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| lb1 | May 28 2008, 02:04 AM Post #17 |
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Fulla-Carp
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Here local they charge around .35 a pound to cut up and wrap, another .05 to quick freeze. lb |
| My position is simple: you jumped to an unwarranted conclusion and slung mud on an issue where none was deserved. Quirt 03/08/09 | |
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| lb1 | May 28 2008, 02:22 AM Post #18 |
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Fulla-Carp
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Eldon, You can drop and halve out a cow anywhere you have a tree or a tractor with a bucket. I would rather work on a hog but there is so damn much prep work to do with a hog. Sounds like you got a great system for teaching piano, you just need to get the guy at the locker to take up the piano. lb |
| My position is simple: you jumped to an unwarranted conclusion and slung mud on an issue where none was deserved. Quirt 03/08/09 | |
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| Dewey | May 28 2008, 03:11 AM Post #19 |
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HOLY CARP!!!
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Eldon? Eldon? Where the heck have you been hiding? This thread reminds me of a family in my congregation. They've got about 200 head of Angus cattle, plus now about a hundred calves. They have two kids, a girl, about 7 or 8, and a boy, 5 or 6. The girl has a favorite within the herd, who just go by numbers, not names. A few months back, the family was having dinner, and Mom put hamburgers on everyone's plates. The girl looked down at hers and said, "Oh Mom, don't tell me this is Number 37!" (It wasn't; Number 37 just had a calf recently) |
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"By nature, i prefer brevity." - John Calvin, Institutes of the Christian Religion, p. 685. "Never waste your time trying to explain yourself to people who are committed to misunderstanding you." - Anonymous "Oh sure, every once in a while a turd floated by, but other than that it was just fine." - Joe A., 2011 I'll answer your other comments later, but my primary priority for the rest of the evening is to get drunk." - Klaus, 12/31/14 | |
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| blondie | May 28 2008, 05:45 AM Post #20 |
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Bull-Carp
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Thanks. I should ask what they charge here. |
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| apple | May 28 2008, 08:48 AM Post #21 |
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one of the angels
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we're thinking of buying 1/2 a cow soon. we know excellent meat guys. |
| it behooves me to behold | |
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