Disappointed is NOT the word I would use...
Well, it was the appropriate word when I was given a third of a cow.
Disappointed is NOT the word I would use...
Sir_Loin_of_Beef said:Why buy the cow when you can get the milk for free?
Well, it was the appropriate word when I was given a third of a cow.
I would have used stronger language, but you are correct it is appropriate (at least for Discuss Cooking).
I would be downright ornery...
I have heard tales about butchers keeping select piece for themselves when you bring in an animal. I suppose you have to trust your butcher, but I think if we have something done again I will specify no ground meat. I can grind it, and like to do it.
Let me know what you think of the heart prepared that way. I have 1/2 a steer ordered for the fall (when I am back in the city and have the other freezer available).CWS--I did google brining the heart--I think I'll do that starting tomorrow and then cook it as our 'corned beef dinner'. I'm going to have to have a friend cut it up for me--take out the veins and whatnot--otherwise I'm not sure I could eat it.
Simonbaker--good point--we did get a sample package of ground beef before we decided to go with this processor. It was lean, no bone chips. It's a woman and her husband and they do it all themselves. I was warmed in my heart at meeting them, they seemed happy and well organized and truly kind. I told her how nice it was to see a couple that was married and also worked together. She just shined. They are the kind of people I want to know.
$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.
Frank Z--I don't see anything labeled loin (only sirloin) or strip steak (though I thought I had seen strip steak--it's not on the inventory we put together). So I don't know if this half cow is missing any of the tenderloin.
I also don't know what kind of meat they put in the stew meat packages and they are wrapped in plastic and paper and I can't see it--it'll be surprise when I open them.
Is there another term for flank steak? Brisket? I see nothing labeled like that.
I would ask about the tenderloin and loins. A few T-bone and porterhouse steaks shouldn't account for the entire loin and tenderloin parts, and those are the expensive bits usually.
The stew meat and ground may account for some of the stuff you are not seeing, along with ribs.
I think you can ask without being offensive. It is all part of learning and you are just trying to understand what you have.
Since there is a lack of understanding about the different parts of the cow (or any animal really) marketers have taken advantage of that to make things seem exotic. Delmonico steak? Ribeye.
When we got the deer the first thing I did was look for the tenderloin and loin (backstrap). Then I went looking for the rib meat (The best stew I ever made was deer rib meat).
Overall if you are happy then that is what counts... but you should be happy with understanding, not happy because you don't understand and you have a freezer full of meat (which is a thing of beauty)
Now go grind up some chuck and make hot dogs...
Oh and the freezer--it looks like something out of a supermarket--'tis beautiful! It's the 'I feel richer' effect (after going without for so long).
Oh! I'll have the store open anytime you will be stopping by to shop!! I should put a picture here--it is so fine!So what are the store hours?
blissful said:So, how is this?