Posted on 06/02/2015 8:08:34 PM PDT by nickcarraway
Good,than we won’t have to grow corn for ethanol, we can just save and send our grass clippings when we mow to the ethanol producers.
you say the cow gets most nutrients from the head and not the stem, but you are leaving out the leafy portion like what is in high sufficiency with orchard grass. You are also leaving out the other beneficial mixed supplements like red clover.
I love the farmers that say things like skinny cows, etc. They have no idea what they are talking about, just doing things the way their daddy’s told them. Just putting on fat the way the gobernment told them the way they will have higher grade product. Just like sending kids to common core schools for a better education. OK maybe I’m getting a little too philosophical here but if the grain feeding farmers step out of their fixed ways, they might be wowed, and at the same time realize they didn’t need to chase their tails all these years. Like I said earlier... “It’s all in the hang time”.
Really? Why does the butcher get top dollar for beef that is marbled?
You do understand that aged 14-16 days actually means allowed to decompose by bacterial action, even in very low temperatures.
Be advised; I don’t have a problem with it, as I like my meat well aged also.
Just pointing out the facts of life on the farm.
YEP; I am a skinny old man and my favorite part of any steak is the inch and a half of fat on the outside, fried crispy on the outside and clear on the inside. MMMMMMM YUMMY.
That is what I keep telling my wife when she keeps shoving sald in front of me: I do not have four stomachs and was not designed to eat raw greenery, dammit!
That said, over the years, both of us have slowly come to prefer fish and chicken to beef, with a nice pork loin now and then.
But I will never give up my grilled variety of sausage and burges, but the whole grass fed thing leaves me cold. The thrill of steaks is just not there these days.
We were just reminiscing about the Omaha Steaks we used to get and pay too much for, and how they just were not that big a deal.
Wrong. Hanging for 14 days relaxes the muscle and collagen fiber via enzymatic action. After slaughter the fibers contract. Ever hear of rigor mortise? Hanging beef past 20-21 days could start to get you in trouble with bacteria, especially if temperature is not properly controlled.
Find a place you can pick up grass fed beef, hung 14 days and flash frozen, vacuum sealed. I doubt you will be dissapointed. You will be suprized you just ate a defrosted sirloin steak and it was THAT DARN GOOD!
sald = salad, but meat eaters know that. Salad is for vegans.
Your Mongolian host would have loved me, the first part I would have devoured (with a great deal of pleasure) would have been the fat. I am a skinny old man now, was a kind of skinny kid, don’t know if it’s metabolism or something else but I even sop up the bacon grease with a slice of bread.
Salad isn’t food. Salad is what food eats. (Paraphrasing Al Bundy).
yeah the fat adds tenderness to non-aged beef, that’s how the butcher gets top dollar. Consumer is trained that if they want good beef it needs to be full of FAT, so they pay more for fatty steaks.
In the end they didn’t really buy as much beef as they thought they did maybe and even paid more per pound.
“the favor’s in the fat”
Precisely. 80/20 Chuck over a hickory charcoal fire.
What do you figure your beef costs per pound in the freezer after your 18 month growing process?
the black cattle in the pic looks like dexters, that right?
starchy corn is not a natural major food for cattle. Too much causes acidosis and stomach problems in ruminants due to unbalanced pH and bacteria. Cattle packed into feed lots eat a lot of corn, and tend to pass a lot more diseases to each other, hence the need for high anti-biotic dosing.
Corn is a great way to fatten animals (and people) but the subsequent problems need to be managed very closely.
One doesn’t have to be better than another. It creates a different product. Eat what you like. If you prefer one, go with that one. Meat isn’t a contest, it’s a buffet.
It does? Interesting. I’ve been trying to find a way to get the omega 3 without the mecury contamination that seems common in fish sourced omega 3.
CC
Whatever you say slick, you have your opinions, I have mine.
Just as a matter if interest rigor only lasts about 18 to 36 hours, no matter the size of the corps.
rigor mortis takes 6-12 hours to complete then tenderness gradually increases to 11 days. not too much is gained between days 11 and 14 except for allowing the carcass to fall back into regular beef butchering days of the week for the custom butcher who regularly processes different meats on scheduled different days of the week.
I routinely buy prime cuts that have been dry aged 21-28 days.I’ve had beef that has aged for 56 days. Prefer 21-28 myself.
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