Forum rules
Welcome to the Leverguns.Com General Discussions Forum. This is a high-class place so act respectable. We discuss most anything here other than politics... politely.
Please post political post in the new Politics forum.
butchered a beef a couple of days ago for the ranch and have a beef in the cooler that needs cut & wrapped. Got 2 more to do, waiting on snow to go elk hunting. If no elk I'll just eat angus. danny
hmmm angus, aren't those the funny little black cows that are slightly bigger than a dog....
(angus breeders used to get a hard time around here when I was a kid)
Wow! what a great butchering set-up. I know it's a sin, but I'm coveting what you have. Wish I had one as well put together. Looks a lot better than working with a hand operated meat saw, a few worn butchering knives and a rickety old table on which to do the hard work.
"If a man does away with his traditional way of living and throws away his good customs, he had better first make certain that he has something of value to replace them." - Basuto proverb.
Oh Danny, You know how to live. . that beef is a sight for sore eyes.nothing does more for a piece of beef than hanging in the cooler.that is a very nice setup with the rail and hooks,it sure makes things alot easier. call Me Mr .
The meat shop is owned by the ranch owner I just push cows and butcher for him a buddy of mine is a retired meat cutter that comes in and runs the table saw, I use a 22 mag to drop them. I will be working on my own beef next week at his ranch I keep a steer in the fattening corral, looking forward to those porterhouse steaks. That steer in the cooler was 870 lbs hanging weight. Anybody like swisher licker ticker stew . danny
Nice looking setup! Makes me pine for the old farm.
Huntermb wrote:hmmm angus, aren't those the funny little black cows that are slightly bigger than a dog....
(angus breeders used to get a hard time around here when I was a kid)
When We still had hanging beef before cry-o-vac box meat, in the '70's I would take a whole beef rib with the deckel (rib lifter muscle) on and wrap it loosley in butcher paper and hide it in the cooler for three weeks. unwrap it and it would be turning black on the outside. peel the deckel and throw it in the bone can and trim the rest of the rib.in the weeks hanging the beef ages like a fine wine as the enzymes in it work. a whole beef rib weighs about 16lb and We would put it on the rotissery on the grill. We did one for My Parents Anniversary one Year and You needed to get out of the way of the table. aged hanging beef is some fine stuff. .
45 I took a tenderloin last year and wrapped it held it for 45 days trimmed the crust off melt in your mouth theres a steakhouse in NYC that ages beef for 75 days.danny
Hey guys the wolves just love our CAB (certified angus beef ) eat beef the wolves cant be wrong.
olyinaz wrote:Nice looking setup! Makes me pine for the old farm.
Huntermb wrote:hmmm angus, aren't those the funny little black cows that are slightly bigger than a dog....
(angus breeders used to get a hard time around here when I was a kid)