"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 03-08-2012, 07:19 PM   #31
Head Chef
 
Join Date: Mar 2008
Posts: 2,120
Quote:
Originally Posted by Andy M. View Post
That works out to $3.50 a pound on the average. Not so good for ground beef but very good for steaks.
Andy M, can you show me your work? (I always wanted to be a math teacher, just so I could say that.) Maybe I'm not calculating it right.

On our meat celebration day (today), we made some hamburger, noodles, green and red peppers, onions, black olives, creamy sauce and macaroni--the meat was so lean, no fat after frying--fat is good for brain development, leading me to believe that the lack of fat is causing the math problems.
__________________

__________________
blissful is offline   Reply With Quote
Old 03-08-2012, 07:51 PM   #32
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
$1.90 per pound carcass hanging weight + $0.42 per pound cutting and wrapping = $2.32 per pound. x 405 pounds = $939.60 total.

$939.60/268 net pounds = $3.51 per pound.

I'm expecting an 'A' for this.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-08-2012, 07:55 PM   #33
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Quote:
Originally Posted by Andy M. View Post
$1.90 per pound carcass hanging weight + $0.42 per pound cutting and wrapping = $2.32 per pound. x 405 pounds = $939.60 total.

$939.60/268 net pounds = $3.51 per pound.

I'm expecting an 'A' for this.
Did you have to take your socks off?
__________________
PrincessFiona60 is offline   Reply With Quote
Old 03-08-2012, 07:59 PM   #34
Chef Extraordinaire
 
Join Date: Feb 2011
Posts: 10,524
In my adolescent years, on the farm, My mom would boil the tongue then peel it. She would slice it real thin. Then, my dad would make a real sour brine with onions in it & keep it in a glass gallon jar. It actually did not taste to bad if you did'nt think about what you were eating.
__________________
simonbaker is offline   Reply With Quote
Old 03-08-2012, 08:40 PM   #35
Senior Cook
 
Join Date: Mar 2006
Posts: 496
Quote:
Originally Posted by blissful View Post
taxlady, AndyM.......

everyone knows what comes out of a chicken's butt is better than what comes out of a cows mouth!!!

Okay here's the approximate inventory: almost 268 lbs, the first number is the number of packages, then a description, then lbs/package on average, then total weight.
1 suet 12 12
6 stew meat 1 6
48 hamburger 2 96
5 short ribs 3 15
2 rump roast 3.25 6.5
8 chuck blade roast 3.5 28
3 chuck blade arm roast 3 9
8 round steak 2.75 22
7 sirloin steak 2 14
2 sirloin steak 1 2
3 rib steak 2.5 7.5
3 rib eye steak 1.5 4.5
3 t-bone steak 2.5 7.5
2 porter house steak 3 6
5 soup bones 2 10
3 tip roast 3.5 10.5
2 liver 1 2
1 tongue 2.75 2.75
1 heart 4.5 4.5
1 oxtail 2 2






So now if anyone is thinking of buying half a beef, they have a little more information than they had yesterday.
You bought half a cow. A cow has 2 tenderloins. Why didn't they give you one?
__________________
Poppinfresh is offline   Reply With Quote
Old 03-08-2012, 08:42 PM   #36
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Was there a package of tenderloin? How about loin (strip steaks)?


And only 2 pounds of liver? Did you get the right or left half?
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 03-08-2012, 09:03 PM   #37
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Poppinfresh View Post
You bought half a cow. A cow has 2 tenderloins. Why didn't they give you one?
Isn't the tenderloin in the T-bone and Porterhouse steaks?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-08-2012, 09:28 PM   #38
Senior Cook
 
Join Date: Mar 2006
Posts: 496
Quote:
Originally Posted by taxlady View Post
Isn't the tenderloin in the T-bone and Porterhouse steaks?
The smaller portion of the meat in the "T" is tenderloin, yes.

But a tenderloin is....substantial. If you ever go to a place like Costco or the like, take a look at a whole one - they're 2-2 1/2 feet long. A couple of T-bones aren't going to come anywhere near what a whole tenderloin represents.
__________________
Poppinfresh is offline   Reply With Quote
Old 03-08-2012, 10:22 PM   #39
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Poppinfresh View Post
The smaller portion of the meat in the "T" is tenderloin, yes.

But a tenderloin is....substantial. If you ever go to a place like Costco or the like, take a look at a whole one - they're 2-2 1/2 feet long. A couple of T-bones aren't going to come anywhere near what a whole tenderloin represents.
That same part of the Porterhouse is tenderloin as well. So, got some of the tenderloin. I know I would be disappointed if I didn't get the whole tenderloin.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-08-2012, 11:11 PM   #40
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by taxlady View Post
That same part of the Porterhouse is tenderloin as well. So, got some of the tenderloin. I know I would be disappointed if I didn't get the whole tenderloin.

Disappointed is NOT the word I would use...
__________________

__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:20 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.