I just clicked on the article for the first time. I had just assumed that this cow was spared because of warm-and-fuzzy feelings about his appearance; maybe he was a tourist attraction or something.
Nope. He was just too big to fit in the processing equipment.
And they say size doesn’t matter.
You guys must use like super steroids on your cows...lol
Imagine the size of the brisket you could get off of that thing! In general, though, the larger the size, the worse the quality of meat in cattle. We like to butcher ours when they are roughly 800-1200 lbs.
Imagine the size of the brisket you could get off of that thing! In general, though, the larger the size, the worse the quality of meat in cattle. We like to butcher ours when they are roughly 800-1200 lbs.
Imagine the size of the brisket you could get off of that thing! In general, though, the larger the size, the worse the quality of meat in cattle. We like to butcher ours when they are roughly 800-1200 lbs.
I've heard that before. I was thinking Ribs, Steak and Burgers...
Imagine the size of the brisket you could get off of that thing! In general, though, the larger the size, the worse the quality of meat in cattle. We like to butcher ours when they are roughly 800-1200 lbs.
So what’s your excuse? And you may find this interesting as well:
“Interestingly, the strong association between childhood intelligence and adult vegetarianism is not replicated in the US. Vegetarians in early adulthood do have significantly higher childhood intelligence in junior high and high school, but the difference is not large (101.5 vs. 99.3). And it is only significant among women (101.4 vs. 98.5), not among men (101.7 vs. 100.1).” https://www.psychologytoday.com/us/blog/the-scientific-fundamentalist/201005/why-vegetarians-are-more-intelligent-meat-eaters
Imagine the size of the brisket you could get off of that thing! In general, though, the larger the size, the worse the quality of meat in cattle. We like to butcher ours when they are roughly 800-1200 lbs.
I've heard that before. I was thinking Ribs, Steak and Burgers...
Imagine the size of the brisket you could get off of that thing! In general, though, the larger the size, the worse the quality of meat in cattle. We like to butcher ours when they are roughly 800-1200 lbs.
I've heard that before. I was thinking Ribs, Steak and Burgers...
Imagine the size of the brisket you could get off of that thing! In general, though, the larger the size, the worse the quality of meat in cattle. We like to butcher ours when they are roughly 800-1200 lbs.
What kind of seasoning , rub or marinade do you guys use in the panhandle?
Imagine the size of the brisket you could get off of that thing! In general, though, the larger the size, the worse the quality of meat in cattle. We like to butcher ours when they are roughly 800-1200 lbs.
What kind of seasoning , rub or marinade do you guys use in the panhandle?
Personally, I just like the basics most of the time; black pepper, salt, garlic. If it is a good quality steak, no reason to go crazy with spices. I also throw some blue cheese crumbles on it occasionally. “Rub With Love” is my go to rib rub if not making my own, and “Allegro” is my preferred marinade, again if I don’t have time to make my own contraption. How do they do it in Jersey?
Imagine the size of the brisket you could get off of that thing! In general, though, the larger the size, the worse the quality of meat in cattle. We like to butcher ours when they are roughly 800-1200 lbs.
What kind of seasoning , rub or marinade do you guys use in the panhandle?
Testosterone, hydrocarbons and twang.
my small self... like a book amongst the many on a shelf
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brianlux
Moving through All Kinds of Terrain. Posts: 40,721
edited November 2018
"I sit queasy, jittered, uneasy The toll that looms, the cows I dread I buckle, when my judge clutches Questioning my treatment of an ego underfed
Bulbs of passion."
-J Mascis
“The fear of death follows from the fear of life. A man [or woman] who lives fully is prepared to die at any time.”
"I sit queasy, jittered, uneasy The toll that looms, the cows I dread I buckle, when my judge clutches Questioning my treatment of an ego underfed
Bulbs of passion."
-J Mascis
I don't have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive.
-Anthony Bourdain
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brianlux
Moving through All Kinds of Terrain. Posts: 40,721
"I sit queasy, jittered, uneasy The toll that looms, the cows I dread I buckle, when my judge clutches Questioning my treatment of an ego underfed
Bulbs of passion."
-J Mascis
I don't have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive.
-Anthony Bourdain
I will be up till the wee hours trying to figure out what the connection is between those two quotes.
“The fear of death follows from the fear of life. A man [or woman] who lives fully is prepared to die at any time.”
"I sit queasy, jittered, uneasy The toll that looms, the cows I dread I buckle, when my judge clutches Questioning my treatment of an ego underfed
Bulbs of passion."
-J Mascis
I don't have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive.
-Anthony Bourdain
I will be up till the wee hours trying to figure out what the connection is between those two quotes.
Lol, it is probably more productive to just shut your eyes and enjoy a good night of sleep
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brianlux
Moving through All Kinds of Terrain. Posts: 40,721
"I sit queasy, jittered, uneasy The toll that looms, the cows I dread I buckle, when my judge clutches Questioning my treatment of an ego underfed
Bulbs of passion."
-J Mascis
I don't have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive.
-Anthony Bourdain
I will be up till the wee hours trying to figure out what the connection is between those two quotes.
Lol, it is probably more productive to just shut your eyes and enjoy a good night of sleep
Good nights sleep... good nights sleep... yeah, I've heard of that before.
“The fear of death follows from the fear of life. A man [or woman] who lives fully is prepared to die at any time.”
There’s nothing wrong with not eating animal meat , meat eaters & vegans have similarities to the religious nut cases they wanna shove their philosophy down other folks throats.. I’m moderate maybe eat steak once a month if that these days ..grains & veggies , fruits are more common for me these days ...
Imagine the size of the brisket you could get off of that thing! In general, though, the larger the size, the worse the quality of meat in cattle. We like to butcher ours when they are roughly 800-1200 lbs.
What kind of seasoning , rub or marinade do you guys use in the panhandle?
Personally, I just like the basics most of the time; black pepper, salt, garlic. If it is a good quality steak, no reason to go crazy with spices. I also throw some blue cheese crumbles on it occasionally. “Rub With Love” is my go to rib rub if not making my own, and “Allegro” is my preferred marinade, again if I don’t have time to make my own contraption. How do they do it in Jersey?
I put salt, pepper and olive oil on my steak and burgers. I rarely make ribs but when I do I marinate with dry rub for 24 hours then slow cook. I add sweet baby ray s during the last hour of cooking. Sadly I have never made a brisket. :(
Imagine the size of the brisket you could get off of that thing! In general, though, the larger the size, the worse the quality of meat in cattle. We like to butcher ours when they are roughly 800-1200 lbs.
What kind of seasoning , rub or marinade do you guys use in the panhandle?
Personally, I just like the basics most of the time; black pepper, salt, garlic. If it is a good quality steak, no reason to go crazy with spices. I also throw some blue cheese crumbles on it occasionally. “Rub With Love” is my go to rib rub if not making my own, and “Allegro” is my preferred marinade, again if I don’t have time to make my own contraption. How do they do it in Jersey?
I put salt, pepper and olive oil on my steak and burgers. I rarely make ribs but when I do I marinate with dry rub for 24 hours then slow cook. I add sweet baby ray s during the last hour of cooking. Sadly I have never made a brisket. :(
Planning on getting a new smoker this month sometime. Briskets beware!
Imagine the size of the brisket you could get off of that thing! In general, though, the larger the size, the worse the quality of meat in cattle. We like to butcher ours when they are roughly 800-1200 lbs.
What kind of seasoning , rub or marinade do you guys use in the panhandle?
Personally, I just like the basics most of the time; black pepper, salt, garlic. If it is a good quality steak, no reason to go crazy with spices. I also throw some blue cheese crumbles on it occasionally. “Rub With Love” is my go to rib rub if not making my own, and “Allegro” is my preferred marinade, again if I don’t have time to make my own contraption. How do they do it in Jersey?
I put salt, pepper and olive oil on my steak and burgers. I rarely make ribs but when I do I marinate with dry rub for 24 hours then slow cook. I add sweet baby ray s during the last hour of cooking. Sadly I have never made a brisket. :(
Planning on getting a new smoker this month sometime. Briskets beware!
Imagine the size of the brisket you could get off of that thing! In general, though, the larger the size, the worse the quality of meat in cattle. We like to butcher ours when they are roughly 800-1200 lbs.
What kind of seasoning , rub or marinade do you guys use in the panhandle?
Testosterone, hydrocarbons and twang.
HA!
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
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brianlux
Moving through All Kinds of Terrain. Posts: 40,721
- Ode To a Cow -
When life seems one too many for you,
Go and look at a Cow.
When the futures black and the outlooks blue,
Go and look at a Cow.
For she does nothing but eat her food,
and sleep in the meadows entirely nood,
Refusing to fret or worry or brood,
Because she doesn't know how.
Whenever you're feeling bothered or sore,
Go and look at a Cow,
When everything else is a fearful bore,
Go and look at a Cow.
Observe her gentle and placid air,
Her nonchalance and savoir faire,
Her absolute freedom from every care,
Her imperturbable brow.
So when you're at the end of your wits,
Go and look at a Cow
Or when your nerves are frayed to bits,
And wrinkles furrow your brow;
She'll merely Moo in her gentle way,
Switching her rudder as if to say:
"Bother tomorrow! Let's Live today!
Take the advice of a cow!"
The Old Farmers Almanac
- 1936 -
“The fear of death follows from the fear of life. A man [or woman] who lives fully is prepared to die at any time.”
I think Brian want to adopt a cow, maybe a rescue cow. LOL
Sounds like fun!
I used to live near this property that kept a couple of cows that were probably rescue cows. They were so cool. I thought, "What if these guys had gone to slaughter?" That's when I started basically going no red meat.
Same with pigs. They're smart and very personable. Once I got to knowing some pig well, I just couldn't see eating them.
“The fear of death follows from the fear of life. A man [or woman] who lives fully is prepared to die at any time.”
I think Brian want to adopt a cow, maybe a rescue cow. LOL
Sounds like fun!
I used to live near this property that kept a couple of cows that were probably rescue cows. They were so cool. I thought, "What if these guys had gone to slaughter?" That's when I started basically going no red meat.
Same with pigs. They're smart and very personable. Once I got to knowing some pig well, I just couldn't see eating them.
Just remember local by-laws, and clean up after your pet...lol
There a more than we know of that actually do have pigs as pets...I've even seen reports where the pig lives in the house. Hope the pig is potty trained. lol
Comments
It turns out we raise them big here. We got Australia beat by inch...lol
I've heard that before. I was thinking Ribs, Steak and Burgers...
“Interestingly, the strong association between childhood intelligence and adult vegetarianism is not replicated in the US. Vegetarians in early adulthood do have significantly higher childhood intelligence in junior high and high school, but the difference is not large (101.5 vs. 99.3). And it is only significant among women (101.4 vs. 98.5), not among men (101.7 vs. 100.1).”
https://www.psychologytoday.com/us/blog/the-scientific-fundamentalist/201005/why-vegetarians-are-more-intelligent-meat-eaters
I also throw some blue cheese crumbles on it occasionally.
“Rub With Love” is my go to rib rub if not making my own, and “Allegro” is my preferred marinade, again if I don’t have time to make my own contraption.
How do they do it in Jersey?
The toll that looms, the cows I dread
I buckle, when my judge clutches
Questioning my treatment of an ego underfed
-Anthony Bourdain
I’m moderate maybe eat steak once a month if that these days ..grains & veggies , fruits are more common for me these days ...
There a more than we know of that actually do have pigs as pets...I've even seen reports where the pig lives in the house. Hope the pig is potty trained. lol