You're on a porsche forum tabs, did you expect a thread about dried ramen ?

The best steaks I've had were in Zimbabwe. the cattle eat scrub and bushes (herbs and spices). It really came through is the meat.

In NZ all our beef is grass feed, so buy the New Zealand stuff if you can get it. We don't ever have barn raised cattle.

I've refined my system to include ground chuck only for my burgers and for steak I buy a large tenderloin and get it cut into 1 3/4" thick Filets....freezing what I won't use within' the next couple days.

I put 'em in individual baggies and cook 'em with shrooms and onions. Medium-rare.....YUM!

So, basically they are cheaper than a fast food restaurant.

Yep...and they are delicious!

I go to a great butcher out here for meat. Local grass fed. They offer quarters, and this thread has made me think about it.

so, has anybody ever made a cake out of ground round steak?

Yeah, these guys know which sides of beef to buy then hang them in the cooler for the right number of days. They say it's the hanging of the carcasses that makes the difference. Real butchers do this, supermarkets don't bother.

This is our 4 year old bull. He’s a purebred Hereford and we raised him. He’s served us well but he has a date with the abattoir next week.

He’s grass fed. We will be putting an angus bull in with our herd as a clean up bull. If anyone needs some beef, let me know. I have some presold (spoken for) but not all.

http://forums.pelicanparts.com/uploa...1595910030.jpg

All Alberta beef is aged 28 days in a cooler after slaughter and before cutting up. Ground beef is not aged.

Dibs on the rocky mountain oysters! :D

I'd imagine getting this shipped to the US will cost more than the beef. Great looking animal and pasture!

G

Nope, they can't even eat cake any more

https://www.nytimes.com/2020/06/26/business/costco-sheet-cake-discontinued.html

Same bull when he was a few days old...

http://forums.pelicanparts.com/uploa...1595946809.jpg

oh man. cute when young. regal looking when matured.

that is a harshest reality of meat. something has to die.

So this guy is actually quite an arse hole. It was weird on Sunday morning when he sauntered over to the fence for a pat - not like him at all. Our animals are all really tame and this guy was probably the least tame in our herd. The only reason we kept him 4 years ago is that his genetics worked with our other Herefords. We are to the point now where only about 1/2 of our Herefords can be bred by him so he isn’t of much use to us.

He has lead a great life, almost triple what he would have if we sold him as a yearling. He’s been out on the prairie with the cows for 4 summers, not something most grocery store beef get to experience.

We are going to replace him with one shorthorn bull that we can run with our registered shorthorn herd as well as the Herefords and Angus in our herd.

We have a couple more bulls going to the auction this year as well as few steers. We have 2 or 3 bull calves that we will hold back this year and sell next year as yearling bulls (one shorthorn, one Hereford from this bull, and one red angus). These are very tame and have had lots of human contact. Any one of them will make a great bull.

i'm sure he will be delicious!

hey, beautiful country you got there. you have moose running around up there?

When I was a kid we raised our own cattle. My sister and I would each get a calf, which we'd bottle feed until they moved on to solid food. We'd pet them, brush them, even ride them. And then one day the butcher would show up, we'd lead the chosen one to the far corner of the field... The other would get sent to the auction, and dad would come back with 2 more calves.

Yes but I call it a hamburger. Layer of bread, layer of meat, layer of cheese, another layer of meat, then lettuce, tomato, pickles, onions. For icing I go with dijon and mayo.

meatloaf, with a ketchup glaze! i wouldnt use ground round tho

We have a couple resident moose and a huge elk herd that passes through every fall.