Symon
Posts: 1928
Joined: 11/24/2012 From: De Eye-lands, Mon Status: offline
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quote:
ORIGINAL: Chickenboy John, We regularly get a quarter cow annually. It lasts us about a year for my family. Usually we get an Angus-hybrid Choice + graded animal. The steaks are worth waiting for. Our quarter works out to about $2.75-$3 / lb. for a good carcass. Why are yours so expensive down yonder (all up at $6.15/lb.)? For what it's worth, some butchers will cut some beef strips for you from some of the tougher hindquarter cuts. Slow cook these puppies and use 'em in fajitas. ETA: Not that I want to 'get into it' here, but there's a great deal *not* to like about grass-fed antibiotic-free beef (or lamb) producers. PM me if you're interested. Nice tip on the fajitas, oooh yeah. I think our price is higher because these are relatively small operations; higher cost, lower output. And it also includes the butcher fees (cutting, trimming, dressing, grinding, etc..) and the locker storage fees (for them as don't got a monster freezer in the garage) They are mostly Santa Gertrudis. Yes, I will pm you. Always like learning stuff from people who know what they are talking about. Ciao. John
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Nous n'avons pas peur! Vive la liberté! Moi aussi je suis Charlie! Yippy Ki Yay.
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