Teresa & Mike CHS - Our journal

[Latestarter]

Ditto... that's how it was done to wormy over at @Devonviolet s place.

 

[Mike CHS]

We finished our last section of fence in the paddock we are working on today. Still have to run electric on the top and and hang 4 gates in there.

We ate without doubt the tenderest and tastiest T-bone steak tonight from the steer we had processed in February. The butcher got backed up and the meat was aged almost 3 weeks plus the cow had nothing to do but eat and drink for over 3 months.

The picture is of a large T-bone and a smaller one that didn't have much in the way of tenderloin but they were awesome and had as much marbling as a ribeye.

Also the fruit trees that we covered during our last freeze are doing well and have fruit already.

 

[frustratedearthmother]

That steak looks delish - love all the marbling!

 

[CntryBoy777]

Wow!!....very nice steaks...that big one looks like it is very close to a Porterhouse....mighty Good!....aged is even better.
Sounds like ya are on the down-hill slide with the fencing. It was good y'all thought about covering up what ya could...it obviously worked....
Is that an apple? Variety?

 

[Mike CHS]

It does look like an apple but it's a peach. This variety initially grows upward and gave us some super tasty peaches last season. I've lost track of the varieties between the deer killing them and us having to move some of them.

 

[CntryBoy777]

I've never seen a peach with that kind of leaf....there again I've only been around 3-4 varieties, they don't seem to do very well here with disease and weather. Plums and pears do okay here, but we don't have any yet...we started with animals first...LOL

 

[Bruce]

That was the same way they did it here also.

That is how we did it in "Sheep Production" lab back in college. Cut the bottom off, pull out the testicles with pliers (unless one wanted to use their teeth, don't recall anyone doing that!) and spray some sort of powder from a squeeze bottle inside the scrotum. Not much in the way of blood since the VDs kind of shred. I think another method is to scrape the VDs until they part but pulling is FAST, kind of like pulling a bandaid off quickly versus a slow pull. Pretty much the boys just went on their way when it was done. Has to be less painful than using an emasculator (and guaranteed to work) and no waiting for a bunch of tissue to die off. Mostly the lambs were not happy with being caught up and sat on the fence.

 

[Mike CHS]

We planted 17 the first year we had this place (4 years ago) but since we were here so seldom the deer had a field day with over half of them.

The second year we were here we took 3 deer during the season and I guess they got the idea they weren't wanted around the house.

 

[Bruce]

I've seen Porterhouses at the store with much less tenderloin than that. And some stores don't seem to require much tenderloin to be called a Porterhouse. Not sure what (or if) there is a legal definition.

Those sure do look good!

 

[Mike CHS]

Bruce - I wasn't kidding when I said that was the best steak I have ever had and would serve this steak to the pickiest eaters. I'm just glad now that I called him by a different name every time I went out to find him.