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Forum » Carnivores of the misc, let’s talk beef
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Thread: Carnivores of the misc, let’s talk beef

post 1642565263 07-10-2021, 04:33 PM
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You’ve got me interested in your meat (nh). What would the subscription model look like? An annual, quarterly, or monthly subscription fee? How often are deliveries? What’s in the box? Sent in dry ice?
post 1642565353 07-10-2021, 04:34 PM
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post 1642565583 07-10-2021, 04:39 PM
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Originally Posted By SmillironS⏩
You can’t tell the difference because if it’s bought in a super market there is no difference. Legit 100% life long grass fed beef has a distinct taste difference versus corn finished. The grass fed beef movement is a scam no more, no less. The parameters to be labeled grass fed are ridiculously vague to the point nearly every cow in America qualify. It’s just an excuse to charge more for the same product.
I don't doubt it. I just randomly watched Super Size Me 2 the other day and it pretty much says what you're saying.
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post 1642565653 07-10-2021, 04:40 PM
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Originally Posted By monster0ultra⏩
Fatter steak obviously tastes better and breeding better cows probably means breeding fatter cows.

I eat steak for the nutrients though. I like sirloin or flank for those purposes. The nice perk of leaner steak is that it holds more "juice" since more of it is meat.
There’s a huge misconception that fat = flavor which is wrong. Marbling is where it’s at. One the biggest problems with the meat industry is smaller framed cattle are desired so as to maximize the amount that can be raised on a plot of land but they still dress them out at the same hanging weight. To achieve this weight they over feed which leads to the slaughter of obese cattle which is wasteful.

I’m going the other direction. I’m raising large framed cattle with the focus being on consistent inner muscle marbling versus over all fat. You’re spot on about lean cuts, I can take a bottom round or eye of round off one of my cattle and it would have better marbling and consistency than a New York strip at the super market for less than half the price. I’m quality, not quantity.
post 1642566283 07-10-2021, 04:53 PM
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Mate how do I eat raw meat? I hate cooking and love the taste of raw meat. How do I do it without getting sick. Sourcing, cut, prep, etc.
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post 1642566573 07-10-2021, 05:01 PM
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Originally Posted By SmillironS⏩
Skirt is what’s primarily used for those yes. Not to doubt you but I would bet the ranch if given access to quality beef you’d prefer it to poultry. It saddens me how low quality the beef city folks are forced to pay good money for.
Yeah, maybe. I've never liked the fatty cuts and whatnot (some good beef deli meat would be another exception). It was never out of some misguided health consciousness or anything, I just really never liked it - but really enjoy the lean stuff in the examples I gave you.
post 1642567123 07-10-2021, 05:13 PM
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Originally Posted By Polaris⏩
Yeah, maybe. I've never liked the fatty cuts and whatnot (some good beef deli meat would be another exception). It was never out of some misguided health consciousness or anything, I just really never liked it - but really enjoy the lean stuff in the examples I gave you.
Read my post above about fat vs marbling. I agree with you entirely about fatty cuts. If you like lean cuts with good flavor look into blade steaks, inside round, and filet.
Originally Posted By HokieBrah⏩
Mate how do I eat raw meat? I hate cooking and love the taste of raw meat. How do I do it without getting sick. Sourcing, cut, prep, etc.
I prefer bottom round for a blue rare myself. You’d be fine getting one at a super market. Intramuscular parasites aren’t a concern in beef.
post 1642567583 07-10-2021, 05:22 PM
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Originally Posted By SmillironS⏩
There’s a huge misconception that fat = flavor which is wrong.
I started injecting "Wagyu" beef tallow into briskets and steaks. Supposedly that is what Franklin BBQ in Texas does. I think it does come out more juicy and flavorful.

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post 1642568143 07-10-2021, 05:30 PM
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Do you have to ship it refrigerated? How does that work?
post 1642568433 07-10-2021, 05:36 PM
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Originally Posted By r32gojirra⏩
Do you have to ship it refrigerated? How does that work?
Idk about overseas to you per se but in the states it’s just shipped in styrofoam and packed with dry ice.
Originally Posted By Casca⏩
I started injecting "Wagyu" beef tallow into briskets and steaks. Supposedly that is what Franklin BBQ in Texas does. I think it does come out more juicy and flavorful.

https://www.amazon.com/South-Chicago...0-eeda4dea34d6
I... don’t even know where to start on this one... wow...
post 1642568453 07-10-2021, 05:36 PM
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id take a half for $8 of that prime angus. half here is usually about $9
post 1642568573 07-10-2021, 05:39 PM
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OP you are one of the few legit posters I enjoy hearing from you on this forum. I wish you all the success in this endeavor.
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post 1642568603 07-10-2021, 05:40 PM
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when you have product to sell & ship, let me know and I'll purchase from you srs
post 1642568683 07-10-2021, 05:41 PM
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Originally Posted By fishnbrah⏩
id take a half for $8 of that prime angus. half here is usually about $9
I don’t raise angus, Hereford/limousin cross cows bred to aukashi bulls. My calves are 1/4 1/4 1/2 cross bred red baldy. Herefords for the quality of lean meat, limousin for frame, and aukashi for quality of intramuscular marbling. My ribeyes in theory should be about 16” in length top to bottom (tail cut off) and should weigh about 40 oz for a 2” cut. Like I said, should be revolutionary.
post 1642570913 07-10-2021, 06:29 PM
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What do you do with the eyes? Been looking for a place that sells them to give to my blind diabetic dog.
#
post 1642571523 07-10-2021, 06:42 PM
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How feasible would it be for someone to raise and butcher a cow themselves on say 1 acre of land?
A young bull and an old bull were standing atop a hill looking at a bunch of heifers in a field below.

The young bull says "Let's run down this hill and fuk one of those heifers."

The old bull replies "No. Let's walk down there, and fuk them all."
post 1642571663 07-10-2021, 06:44 PM
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post 1642572173 07-10-2021, 06:51 PM
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Originally Posted By Achilles87⏩
How feasible would it be for someone to raise and butcher a cow themselves on say 1 acre of land?
I’m not terribly keen on New Zealand grass but I’m going to say you’ll need more than an acre, roughly 10 is a rough estimate for me.
post 1642572273 07-10-2021, 06:52 PM
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Originally Posted By jamalfudge⏩
What do you do with the eyes? Been looking for a place that sells them to give to my blind diabetic dog.
Not sure if srs.
post 1642572533 07-10-2021, 06:56 PM
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Ribeye or sirloin for every day and for the holidays prime rib. I think for a 5lb rib roast at our local store goes for $12/lb.

I'm also a big fan of tri tip, Santa Maria style. Maybe it's a California thing but I heard tri tip isn't as popular other places. Any truth to this?
post 1642572673 07-10-2021, 06:59 PM
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Originally Posted By SmillironS⏩
Not sure if srs.
One hundred percent srs. Srs. According to what I've read up on, cataracts get cloudy due to dead nerve ends in the eye. Two weeks ago started giving him NAC eye drops which can help with that sort of thing. I definitely buy into the like-supports-like (to an extent) and wouldn't rule out giving him eye just to see what it does. Not expecting a miracle but just want him to be able to see his way in and out of the door for one of his frequent horse-piss sessions.
#
post 1642572713 07-10-2021, 07:00 PM
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Originally Posted By cam1987⏩
Ribeye or sirloin for every day and for the holidays prime rib. I think for a 5lb rib roast at our local store goes for $12/lb.

I'm also a big fan of tri tip, Santa Maria style. Maybe it's a California thing but I heard tri tip isn't as popular other places. Any truth to this?
That’s actually pretty reasonably priced, I’m surprised. Tri tip done right takes a certain amount of skill so I think that may be why it’s not as popular. I smoke tri tip a few times a year for 20 hrs over mesquite, I think it’s great. Not unlike brisket, tri tip can be chewy if you don’t know the temp/time to cook it in order to break down the fibrous tissue so you get a soft end product.
post 1642572823 07-10-2021, 07:01 PM
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Originally Posted By jamalfudge⏩
One hundred percent srs. Srs. According to what I've read up on, cataracts get cloudy due to dead nerve ends in the eye. Two weeks ago started giving him NAC eye drops which can help with that sort of thing. I definitely buy into the like-supports-like (to an extent) and wouldn't rule out giving him eye just to see what it does. Not expecting a miracle but just want him to be able to see his way in and out of the door for one of his frequent horse-piss sessions.
Wow, I had no idea. I will definitely be keeping you in mind. I’m sure any processing plant near you would be happy to give them to you as they’re a throw away item.
post 1642573103 07-10-2021, 07:05 PM
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Originally Posted By SmillironS⏩
I’m not terribly keen on New Zealand grass but I’m going to say you’ll need more than an acre, roughly 10 is a rough estimate for me.
10 acres. Well **** a decent piece of land then.
A young bull and an old bull were standing atop a hill looking at a bunch of heifers in a field below.

The young bull says "Let's run down this hill and fuk one of those heifers."

The old bull replies "No. Let's walk down there, and fuk them all."
post 1642573243 07-10-2021, 07:08 PM
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Originally Posted By SmillironS⏩
Wow, I had no idea. I will definitely be keeping you in mind. I’m sure any processing plant near you would be happy to give them to you as they’re a throw away item.
Cheers bro. Didn't mean to derail thread, will check it out.
#
post 1642574343 07-10-2021, 07:28 PM
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#56
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I like top sirloin. I usually get it at Costco. I don’t recall how much the pack weights, but it usually costs $45-$50ish bucks. I also get another cut, I can’t remember the name, but it has a lot of marbling in it. Usually costs more like $35ish per pack.
Located in Southern California.

One day it would be nice to have a deep freeze in the garage so I can get a 1/4 of a cow. My dad lives in South Dakota and usually gets a 1/2 cow. Amazing what he pays for it.
post 1642575173 07-10-2021, 07:41 PM
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Originally Posted By MadNinjaSkills⏩
I like top sirloin. I usually get it at Costco. I don’t recall how much the pack weights, but it usually costs $45-$50ish bucks. I also get another cut, I can’t remember the name, but it has a lot of marbling in it. Usually costs more like $35ish per pack.
Located in Southern California.

One day it would be nice to have a deep freeze in the garage so I can get a 1/4 of a cow. My dad lives in South Dakota and usually gets a 1/2 cow. Amazing what he pays for it.
People like you are the reason I’m going into this venture. When the time comes I’ll start a thread for orders if you/your dad are interested we’ll work something and since he’s local (yes the entire state is so sparsely populated he’s a local to me) it would be a great yet simple market test for me.
post 1642576053 07-10-2021, 08:01 PM
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We eat a lot a lot of steak maybe 3x a week

Mostly New York Stip

I buy t bone occasionally when I see a cut with a lot of filet on it

Average cost for new York is $12/lb T bone is about the same
post 1642576173 07-10-2021, 08:03 PM
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#59
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Texas, paid $16lb for prime ribeye, yeah I know not the best price but I wanted steaks. Got some prime NY strips for about $13lb. Tell me again why I want grassfed? It's leaner than grain fed... why do I want a leaner less marbled steak?
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post 1642576213 07-10-2021, 08:04 PM
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Originally Posted By SmillironS⏩
People like you are the reason I’m going into this venture. When the time comes I’ll start a thread for orders if you/your dad are interested we’ll work something and since he’s local (yes the entire state is so sparsely populated he’s a local to me) it would be a great yet simple market test for me.
I’d much rather buy direct from a farmer for fresh, than a store and get who knows what from who knows where.
Lol yeah the state is pretty flat and sparsely populated for the most part haha. Tho his town of Madison is moving up. They have more than one traffic light in town now hahaha.
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