A Complete Waste of Space

Wullie wrote:Do you follow that "fatted calf" from the kill floor to your local butcher?

I'll bet the local butcher buys the bulk of his beef from the wholesalers like all the rest of 'em do. He's in it to make money.

Hard to tell what kind of dress they wore when their hangin on the hook.

fair enough estimate, but this guy is pretty small-town, small-time Mennonite fellow, dealing with the central PA German community. I don't really know the details of his operation, of course, but all I know is that his beef is WAY better than what I see at the Food Lion, Redners or Giant supermarkets. What I don't really understand is why the local farmers stick with Angus, as opposed to some of the other meat breeds. It seems that they are the predominent choice of the PA German farmers for some reason.

Simple.

That breed does well in colder weather. I.E. Costs less to feed them in cold weather for weight gain.

In our part of the world the lighter skinned, "long eared" breeds are more plentiful due to our hotter temps. There are angus operations here, but not like there are further North.

Holstein's in addition to being dairy cattle are also raised (or were twenty years ago when I was hauling cattle) by McDonalds for hamburger meat.

Wullie wrote:Holstein's in addition to being dairy cattle are also raised (or were twenty years ago when I was hauling cattle) by McDonalds for hamburger meat.

I read that McDonalds has stopped using American beef and now buys it's beef from Argentina.

Reservoir_Dog wrote:

Wullie wrote:Holstein's in addition to being dairy cattle are also raised (or were twenty years ago when I was hauling cattle) by McDonalds for hamburger meat.

I read that McDonalds has stopped using American beef and now buys it's beef from Argentina.

Australia it seems.
http://kengreene.net/index.php?option=c ... &Itemid=69

I can recall hauling "killer" cattle to slaughter houses and having the help there tell me "another load of Mickey D burgers".

"Killer" grade cattle are mostly worn out, cancer eyed, old, skinny range cattle that can no longer provide a calf. They aren't pretty.

True story.

Some years ago I went on a class school trip with my Daughter to a huge turkey farm operation about 45 minutes from here. The place is massive, with hundreds of thousands of turkeys. (the noise was deafening)
During the tour the fellow who was guiding us through started listing off all of the large companies that they supply to. In the list he mentioned McDonalds.

So I asked, "McDonalds? But this is a turkey farm."
"That's right." he answered.


I don't know about you, but I don't think I've ever seen turkey on a McDonalds menu.

Here comes a rather barbaric admission.......
Hold on to your hats boys but I truly love blade steak!!!
Yep, that's right....I said blade. The more fat the better too!!!
And I don't care where it comes from or what it use to look like, as long as it covers my plate and it's cooked rare (not blue) then I'm the happiest camper on the planet!!!
No high maintenance here my friends..........

Reservoir_Dog wrote:"McDonalds?.........turkey farm."?????

Yikes!

Elk..................It cost me one bullet for 400 lbs of meat.

Much healthier meat than any beef.

Buzz wrote:Elk..................It cost me one bullet for 400 lbs of meat.

Much healthier meat than any beef.

I have never tried Elk before.....any fat on that?

ChipznBeer wrote:

Buzz wrote:Elk..................It cost me one bullet for 400 lbs of meat.

Much healthier meat than any beef.

I have never tried Elk before.....any fat on that?

Not fatty like pen raised beef but it is DAMN good.