how about a Oklahoma,AR,MO,KS,TX,+IA GTG thread?

[Lurch]

Any cut can go in the grinder. Make it all burger if ya want.

Most of the less desirable stuff goes into the over processed products. The more you dilute it with spices & fillers the less the quality of the meat really matters. Parts is parts.

As for switching out meat. Happens all too often in sketchier places. Why I could never take my deer to a locker. Many places just weigh it when it arrives then they process everybody's together & sort it by weight later. So even if you are really particular about how you treat yours, you could be getting back meat treated far worse. I could give more details but I'll spare the squeamish. Had family in the locker biz for most of my life.

 

[Workshop]

Morning everybody.

 

[Hedgerow]

I was told, if you tell a butcher you want all hamburger, they will keep all the good cuts and give you hamburger from some other animal to make up for the weight of the good cuts. True or not? I really have no idea but it makes sense. Could you turn a tenderloin, prime ribs, brisket, etc., into hamburger if you were the butcher?

Is the beef from a cow (like this one) so bad that you wouldn't want to eat it for anything other than hamburger? Educate me

Target age for quality cutting beef is Less than 4 years old, but I know measures that can be taken on older cattle to produce decent beef. Feed type x time on feed.. "make new fat"

The cut makes a difference also. If I were a butcher, and someone brought a quality animal to be to be made into burger, I would not want to grind up the short loin sections or the tender loin.. It would be an idiotic waste..
"Talk about casting pearls before swine"..

Target age for the best fat animals "steer or heifer", is 18-24 months.. But some, in search of a larger carcass and more marbling, will go longer. A longer aging period will also help an older animal with the tenderness aspect.

I have kept the tender loins out of an 8 year old open cow in decent flesh. They had zero marbling, but tenderness was still good and they were extremely large.. Remember, huge steaks come from large animals, so chances are, they were older also.

 

[Hedgerow]

Any cut can go in the grinder. Make it all burger if ya want.

Most of the less desirable stuff goes into the over processed products. The more you dilute it with spices & fillers the less the quality of the meat really matters. Parts is parts.

As for switching out meat. Happens all too often in sketchier places. Why I could never take my deer to a locker. Many places just weigh it when it arrives then they process everybody's together & sort it by weight later. So even if you are really particular about how you treat yours, you could be getting back meat treated far worse. I could give more details but I'll spare the squeamish. Had family in the locker biz for most of my life.

Taking a deer to the locker plant is possibly the worst idea ever...

Not that the guys there are bad, but there is no way conceivable to keep 400 deer all sorted and custom cut for $100..

They're piled up like cordwood out back.. They HAVE to mass produce the products.

 

[Hedgerow]

I like beef.

Me too..

 

[Semotony]

Usually but it probably all depends on the facility. We got some hamburger from a neighbor that came from a cow that broke her leg & went straight to the locker. He had it all made into burger, I couldn’t hardly choke it down. About as nasty as a grass fed butcher calf.
Different grasses will make a big difference on flavor also. If all they are getting is fescue I think that makes for funky taste. Some legumes will change things up & make for better flavor. We don’t have much Bluestem around here but I have heard it packs a nutritional wallop at a certain stage which will help with flavor, molasses mineral tubs help also. At least from the folks I have heard talk about it.

Dad planted tall bluestem at the time talk in the capitol was about gambling horse racing .
That stuff is rooted so deep that no rain long time means still got same amount of hay. Need to spring burn the fields March early April. Every 3-4 years as .happened on the praries. Then he switched to cattle, when tracks didn't happen, birthing in the fall to put the pairs out in the spring auctions don't recall any bad taste from those butchered.

 

[Hinerman]

Target age for quality cutting beef is Less than 4 years old, but I know measures that can be taken on older cattle to produce decent beef. Feed type x time on feed.. "make new fat"

The cut makes a difference also. If I were a butcher, and someone brought a quality animal to be to be made into burger, I would not want to grind up the short loin sections or the tender loin.. It would be an idiotic waste..
"Talk about casting pearls before swine"..

Target age for the best fat animals "steer or heifer", is 18-24 months.. But some, in search of a larger carcass and more marbling, will go longer. A longer aging period will also help an older animal with the tenderness aspect.

I have kept the tender loins out of an 8 year old open cow in decent flesh. They had zero marbling, but tenderness was still good and they were extremely large.. Remember, huge steaks come from large animals, so chances are, they were older also.

That explains where those HUGE briskets, tenderloins, and prime rib roasts come from. The first time I bought half a side, and saw my brisket, I was like "where is the other half or 2/3s?"

 

[WKEND LUMBERJAK]

Hope you guys are enjoying this wind.

 

[Locust Cutter]

It blows (so to speak)...

 

[Cat 525]

Hope you guys are enjoying this wind.

That dang wind has kept me out of the timber a few days this winter season for sure!

 

[Workshop]

Morning everybody.

 

[WKEND LUMBERJAK]

That dang wind has kept me out of the timber a few days this winter season for sure!

I know I live in Kansas but I am on the wrong side of the state for this .

 

[Fishnuts2]

I’ve slept beside a lot worse than old Gertrude! Cost me a lot less than the ex- wife and doesn’t snore either.

Sent from my iPhone using Tapatalk

 

[WKEND LUMBERJAK]

Anyone finding any mushrooms?

 

[JimBear]

Anyone finding any mushrooms?

I just saw some fellas out walking around today looking. One of my brothers told me that mother saw a couple of fellas posted some photos claiming to have found 150# of them. I was going to do a bit of looking but it’s too damn windy.

Speaking of wind, I sure hope the gents over to the GTG have a safety rope tied on to @67L36Driver or he may end up in Minnesota or Wisconsin.

Hopefully the folks are having a good time & the weather is dry.

 

[hoskvarna]

I just saw some fellas out walking around today looking. One of my brothers told me that mother saw a couple of fellas posted some photos claiming to have found 150# of them. I was going to do a bit of looking but it’s too damn windy.

Speaking of wind, I sure hope the gents over to the GTG have a safety rope tied on to @67L36Driver or he may end up in Minnesota or Wisconsin.

Hopefully the folks are having a good time & the weather is dry.

No rain but got windy after lunch
Despite the mud was a good day


Sent from Hoskey hilltop

 

[plcnut]

Anyone finding any mushrooms?

I believe my children said we are at 58 of them so far.

 

[67L36Driver]

I just saw some fellas out walking around today looking. One of my brothers told me that mother saw a couple of fellas posted some photos claiming to have found 150# of them. I was going to do a bit of looking but it’s too damn windy.

Speaking of wind, I sure hope the gents over to the GTG have a safety rope tied on to @67L36Driver or he may end up in Minnesota or Wisconsin.

Hopefully the folks are having a good time & the weather is dry.

Had to chase down my hat, funnel and the bucket several times today.

 

[Workshop]

Safe travels to all coming home from the GTG.

 

[Workshop]