- Jun 12, 2014
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With the passing of my father-in-law, my wife and her brother took over the small farm operation that included a small angus herd with a registered bull. Presently, the herd totals 41 with 9 more spring calves expected. My FIL basically sold the calves each year, but the primary job of the herd was to keep the pastures clean (~75 acres). They were more pets than anything else. Things are about to change.
For the first time in 25 years, 3 steers were cut from the herd and finished for processing. Jones Meats in Climax GA (which I’ve previously referenced and lauded) butchered the beef to our specifications. The steer we got provided about 250# of hamburger and 200# of roast (Chuck, Sirloin Tip, Rump, and Shoulder) and steaks (Delmonico, NY Strip, Sirloin, Filet, and Round). All the steaks except the round were cut at 1-1/2” and packaged two per.
We grilled a couple of the Delmonicos and Filets last evening that turned out better than expected. I had forgotten just how flavorful and tender a finished steer was compared to what we were used to buying at W/D, Publix, etc. I know some of the purist might wonder why we didn’t get the brisket or ribs or keep the NY Strips and Filets together? Partly a matter of freezer space, partly because I’m not much of a brisket or rib chef, and partly because we usually don’t eat big enough to warrant the T-Bones. Maybe some of you all can share your best methods for preparing brisket and ribs and we might keep them intact when we butcher the next one. I’d also appreciate any ideas you have for the filets, though just a soak in Moore’s with S&P was pretty dang good!
For the first time in 25 years, 3 steers were cut from the herd and finished for processing. Jones Meats in Climax GA (which I’ve previously referenced and lauded) butchered the beef to our specifications. The steer we got provided about 250# of hamburger and 200# of roast (Chuck, Sirloin Tip, Rump, and Shoulder) and steaks (Delmonico, NY Strip, Sirloin, Filet, and Round). All the steaks except the round were cut at 1-1/2” and packaged two per.
We grilled a couple of the Delmonicos and Filets last evening that turned out better than expected. I had forgotten just how flavorful and tender a finished steer was compared to what we were used to buying at W/D, Publix, etc. I know some of the purist might wonder why we didn’t get the brisket or ribs or keep the NY Strips and Filets together? Partly a matter of freezer space, partly because I’m not much of a brisket or rib chef, and partly because we usually don’t eat big enough to warrant the T-Bones. Maybe some of you all can share your best methods for preparing brisket and ribs and we might keep them intact when we butcher the next one. I’d also appreciate any ideas you have for the filets, though just a soak in Moore’s with S&P was pretty dang good!
Far from it. I have always taken the kids to church regularly but she has been less than a handful of times in 35 years while I was there. She has taken the kids to church when I have gone TDY the various times over the years.
