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Author Topic: Ordering a cow and pig  (Read 6124 times)

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Offline Compensation

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Re: Ordering a cow and pig
« Reply #20 on: October 22, 2014, 01:22:22 PM »
I was talking to my other half about selling our house and buying more land for all the animals I want to raise. It makes me nervous to take on a big risk like that but I should be fine. I was wanting 40 acres and to build this 60'x140'x16' pole barn on it. Once all the inspections are done, build a 3000sqft house in the end of it so we could live there until we build our dream house. It would be nice to have a little more freedom when raising animals with that much land.
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Offline Magicman

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Re: Ordering a cow and pig
« Reply #21 on: October 22, 2014, 01:47:32 PM »
We have butchered a few in the past that for whatever reason, were not so tender.  That makes for a lot of chewing before it is gone.
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Offline Raider Bill

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Re: Ordering a cow and pig
« Reply #22 on: October 22, 2014, 03:27:20 PM »
We've never done a hog before so my weights are guesses at best. Will know for sure next month.
We filled a 15 cu ft freezer to bring back with us and left a 7 cu ft full there plus gave some to neighbors.

 

  

 
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Re: Ordering a cow and pig
« Reply #23 on: November 06, 2014, 01:48:39 PM »
Thanks for the info and pictures. I placed my order on the cow and got a mixture of options. But she never mentioned anything about filet mignon. Should I be worried or what other steaks are near by that cut? The pig wasn't so bad, I just said bacon, ribs, chops, hams, loins, and sausage.
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Offline BradMarks

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Re: Ordering a cow and pig
« Reply #24 on: November 06, 2014, 04:27:26 PM »
I'm no butcher, nor do I have a "steak chart".  Always called the filet the two strips inside the body cavity along the rib cage. Am I wrong?

Offline luvmexfood

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Re: Ordering a cow and pig
« Reply #25 on: November 06, 2014, 04:36:27 PM »
Papaw always said not to fret to much about if you don't get it cut-up exactly right. What is not in one piece will be in another. Course he and i were the butchers and consumers.
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Offline beenthere

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Re: Ordering a cow and pig
« Reply #26 on: November 06, 2014, 04:53:21 PM »
bradmarks
The filet I believe is the tip of that tenderloin which is the two strips inside the body cavity along the backbone.

http://en.wikipedia.org/wiki/Filet_mignon
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Offline Mooseherder

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Re: Ordering a cow and pig
« Reply #27 on: November 06, 2014, 06:12:48 PM »
I'm no butcher, nor do I have a "steak chart".  Always called the filet the two strips inside the body cavity along the rib cage. Am I wrong?

You are correct it is on the inside but towards the short loin end.   If you look at a Porterhouse or t-bone in the showcase you'll see the Strip Steak on the top of the back bone and the tenderloin or filet on the other side.
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Offline red oaks lumber

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Re: Ordering a cow and pig
« Reply #28 on: November 06, 2014, 06:41:41 PM »
bill
 is the picture of the red cow the one you put in the freezer?
the proper way of finishing animals is, first they have to reach full body frame at that point they start putting the final fat layer on. if an animal is pushed grain to hard to early your animal won't be truely body finished.
 i grass finish all my animals, when looking at the top of the back you shouldn't be able to see the hip bones or the pin bones . it should look more like a rounder barrel and the tail head will have fat wrinkles also.
 every animal finishes at differant weights some it's 1200 lbs others it might be 900 lbs. a resturaunt in my area buys 20 beef from me each year and on the menu its says if your steak is not to your satisfaction, the meal is on the house. this has been the last 3 yrs and they havent bought a meal yet. :)
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Re: Ordering a cow and pig
« Reply #29 on: November 06, 2014, 06:51:07 PM »
I guess I have intertwined the words filet and tenderloin to be the same.  I only cut up deer or elk, and that inside tenderloin is my filet!  Outside is the backstrap.  Only thing I really know is YUMMY.

Offline Compensation

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Re: Ordering a cow and pig
« Reply #30 on: November 06, 2014, 07:16:04 PM »
OK, I am sure I will get it somehow. Just didn't want it to end up as hamburger. It was funny when she asked about the pig. Later my woman had to take over the discussion so we would get more stuff so I agreed with her but should be alot of bacon and brats (sausage).
She said "how do y...."
Me: "Bacon!!!"
her: "OK, how...."
Me: "Bacon!!!"
her: "well we can't make bacon out of a roast"
Me: "Brats"
her: "OK, and how..."
Me: "Bacon!!!"
her: "Well..."
Me: "Brats!!!"
That was pretty much the whole pig discussion.
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Offline sandhills

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Re: Ordering a cow and pig
« Reply #31 on: November 06, 2014, 07:42:10 PM »
Pigs are easy for me, I call them sausage, bone it, trim it, grind it, and stuff it  ;D.  Actually I like ham and bacon too, you can have the chops, nobody will ever cook them like grandma used to.

Offline tule peak timber

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Re: Ordering a cow and pig
« Reply #32 on: November 06, 2014, 08:02:05 PM »
Haven't bought a beast in a while....Time to do it again. Goats , sheep I butcher up myself. Over 200 pounds we send to a professional. This thread is making me hungry .....Rob
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Offline Raider Bill

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Re: Ordering a cow and pig
« Reply #33 on: November 10, 2014, 04:53:12 PM »


bill
 is the picture of the red cow the one you put in the freezer?
the proper way of finishing animals is, first they have to reach full body frame at that point they start putting the final fat layer on. if an animal is pushed grain to hard to early your animal won't be truely body finished.
 i grass finish all my animals, when looking at the top of the back you shouldn't be able to see the hip bones or the pin bones . it should look more like a rounder barrel and the tail head will have fat wrinkles also.
 every animal finishes at differant weights some it's 1200 lbs others it might be 900 lbs. a resturaunt in my area buys 20 beef from me each year and on the menu its says if your steak is not to your satisfaction, the meal is on the house. this has been the last 3 yrs and they haven't bought a meal yet. :)

Yepper the red one was ours. Got a black one this time, same dad different mom.
Pretty much completely grass fed. Little to no grain but that's not my call. Personally I'd finish it off with some kind of feed for a bit but it's not up to me. :-X
We use this meat for cooking and some grilling but if I want a nice tender juicy steak I buy a Publix Greenwise.


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Offline Chuck White

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Re: Ordering a cow and pig
« Reply #34 on: December 16, 2014, 04:14:52 PM »
If you ever get a tough beef, try the "all-day-cook" in a crock pot.

They'll make the toughest ones tender!  digin1
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Offline coxy

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Re: Ordering a cow and pig
« Reply #35 on: December 16, 2014, 05:20:09 PM »
there is a right way and a wrong way to cut some parts of a beef  trust me  :) we had steaks half of it would melt in your mouth the other half wouldn't go through a meat grinder it was so tuff  ;D

Offline Don_Papenburg

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Re: Ordering a cow and pig
« Reply #36 on: December 16, 2014, 11:43:57 PM »
A pressurecooker will make tough meat tender in a shorter time than a crockpot
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