Half a beef in the freezer!
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Forum Name: Around the Kitchen Table
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URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4029
Printed Date: 26 March 2026 at 21:49
Topic: Half a beef in the freezer!
Posted By: TasunkaWitko
Subject: Half a beef in the freezer!
Date Posted: 17 February 2014 at 16:03
We just took delivery of half a beef, with just enough room in our freezer for it all.  We've got steaks, roasts, super-lean (about 97-98%) burger - even oxtail, brisket, tenderloin fillet, short ribs, a nice big prime rib roast and who knows what else - from the finest locally-grown and grass-fed beef that can be had...our own, raised just a stone's throw from where I grew up, 3 miles out of town! ! Best of all, we got this half-beef for only the processing fee, which was a whopping 57¢ per pound!  Can't wait to see what gets made with all of this; looking forward to some new pictorials, grilling, and other ways to enjoy this best of Montana's bounty ~
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Replies:
Posted By: gonefishin
Date Posted: 18 February 2014 at 05:48
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Very nice Tas! I can't wait to see what you come up with..,I know your going to make some great food! Cooking all comes back to using quality ingredients...and you've gone right to the core! Do you happen to know a little bit about the breed or feed? love to hear more about it. enjoy! ------------- Enjoy The Food! |
Posted By: TasunkaWitko
Date Posted: 18 February 2014 at 18:25
You bet, Dan - I put together a few more details and here's what we have: This was a smallish half-Angus/half-Hereford cross (a very good cross, in my opinion, especially for Montana) that yielded 555 pounds of processed beef in total; the processing was at 57¢/per pound, plus there was a slaughter fee in there, so my half rounded out to 180$ for 278 lbs of beef. So, counting the slaughter fee, it looks like I came out to 65¢/pound (everything is rounded up, so it's not perfect, but very close). Keep in mind that this 65¢ is regardless of the cut; everything from burger (very, very lean - very high-quality) to the prime rib roast comes at that price. I'm lovin' it! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Dan wrote:Posted By: Hoser
Date Posted: 19 February 2014 at 01:49
The cops should be at your door any minute Ron...sounds to me like you stole it. There are so many dishes I'd like to see prepared, I wouldn't know where to start. Congrats on a great deal. ------------- Go ahead...play with your food! |
Posted By: HistoricFoodie
Date Posted: 19 February 2014 at 05:29
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sounds to me like you stole it Not really, Dave. Although that's a pretty good deal Ron got, it's really not unusual for grass-fed beef. Not once you remove the chain of feedlots, middlemen, etc. that lay between the farm and the table. About five years ago a friend in Michigan was providing grass-fed beef for 67 cents/pound. Most of that represented processing costs, rather than cost of raising the critter. One of the many differences, of course, is that you had to pick up the meat at her place. If you wanted it delivered the price would go up. Ron touches on another issue. Many analysts of long wondered about the price differences for different cuts of meat. Certainly supply/demand has an influence. But, even so, they insist there is no justification for the wide diversity between, say, tenderloin and bottom round. Ron's experience demonstrates that. It costs X dollars to raise a cow, Y dollars to process it. Add in overheads and profits, divide by the weight of the critter, and that should be the cost per pound. It's not quite that simple. When you're selling pieces rather than whlle animals, demand plays a much larger role. But even so. When a whole primal sells for 99 cents/lb at the wholesale market, and the same cut at retail costs as much as $5-6/lb, there's something seriously wrong. |
Posted By: AK1
Date Posted: 20 February 2014 at 16:51
| Damn Ron, that's a great score!! |
Posted By: africanmeat
Date Posted: 22 February 2014 at 11:33
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I am late to this party . but looks like you will have few of them . I don't know. brooke got a good alibi story for you . but i am going to organize some money to put aside for your bail . ------------- Ahron |
Posted By: AK1
Date Posted: 24 February 2014 at 05:06
| Not me! I think I may organize some money to get my own side of beef!!!! |
Posted By: TasunkaWitko
Date Posted: 16 April 2014 at 00:18
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So far, we've tried some burger for various dishes - and of course for grilled hamburgers. We've also tried some of the sirloin steaks, seasoned with http://www.owensbbq.com/tatonka-dust-sausage-seasonings--jerky-mixes.html - Tatonka Dust from Marty and Tanya Owens at www.owensbbq.com (highly recommended!). The verdict: wonderful, so far! Home-grown beef cannot be beat, and this is some of the best, filled with flavour and very tender. Lovin' it so far!
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