Baymule’s 4th Lambing

farmerjan

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When we do a beef, there is very little of the last one left. Plus, I like to know if the animal is tender and has good flavor, so the packages are marked or put in a different freezer. I keep a chart of who was killed what year. But again, they are alot bigger, and the total meat lasts longer. Put a brown swiss in the freezer and the meat was tough. I was glad to know that. Any of the "tough meat" or cuts I didn't use, went to the processor that made my bologna and beef snack sticks, and chipped beef, and summer sausage, and hot dogs, etc. The ground beef was fine of course, but the steaks were tough so they all went into something else. That was the 2nd swiss I had done that wasn't as tender as I wanted. Don't raise anymore swiss cross unless they are going to be processed up differently. The jerseys are much more tender and well marbled.
 

Bruce

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There is that. if you are raising animals to eat, it does pay to know what went into the ones that were great and those that were, well not so great.

I still will do two at a time, then i don't know who is dinner.....even with the chickens and rabbits, .....
That's one way to get over a mental stumbling block!
 
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