mully
Loving the herd life
Call the slaughter house and tell them what you suspect .... maybe they will "work" something out. Tell them you are going to have the meat DNA tested. Then look for another butcher.
Used A New Meat Processor......... Hmmm
- Thread starter gltrap54
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- #12
gltrap54
Chillin' with the herd
This straightforward approach may be the best...... I'm waiting for some honest feedback from the people I sold this beef to. I'm hoping they're much happier with the meat than I am....mully said:
This sort of subject came up on a forum I belong to.
As one older guy with alot of experience said, "Every rancher thinks they raise the best beef, but it is not always the case."
Now this is not poking at you or trying to make you mad, but years ago our T-bones were tough too. They are still fairly tough now, but the sirloin is great along with the rib roasts.
Try some other cuts.
Come to think of it I never order a T-bone even at a resturant. I always get a prime rib.
We sell some of our beef. So far no complaints. Everyone is very happy.
As one older guy with alot of experience said, "Every rancher thinks they raise the best beef, but it is not always the case."
Now this is not poking at you or trying to make you mad, but years ago our T-bones were tough too. They are still fairly tough now, but the sirloin is great along with the rib roasts.
Try some other cuts.
Come to think of it I never order a T-bone even at a resturant. I always get a prime rib.
We sell some of our beef. So far no complaints. Everyone is very happy.
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- #14
gltrap54
Chillin' with the herd
Wife & I had this same discussion just last night. We both agreed to wait until we've tried other cuts before we pass judgement...... The older guy with alot of experience probably knows what he's talking about!herfrds said:
As for making me mad.......Pfffft I'm here to to learn from my mistakes & hopefully raise better beef in the future.
The DNA test will work ONLY if you already have a DNA test results available for the particular heifer or her parents on file. Otherwise there is nothing to compare to. I would recomend that the butcher hang the carcass for 18 - 21 days prior to cutting and wrapping. as this allows for the breakdown of proteins to start. Most small butchers just do not have the cooler space so they only let the carcas hang about 9 days and will charge extra for the additional space time. Also, there is little benefit to hang a grass fed only animal longer than 10 days.
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- #16
gltrap54
Chillin' with the herd
Yep, I'm sure the sex of the cow could be determined without previous DNA samples, but it wouldn't be conclusive by any means......Bossroo said:
The heifers in question hung 14 days, or so I was told.....
Something to consider would be letting the meat hang longer at the processors. We just did a thread here at BYH that included aging the meat longer, but I can't locate it. I wrote on that and gave some sites that said how long they let the meat hang, it was around 21 days! You might have to pay extra for that cooler time, but hanging longer will definately improve tenderness.
My mother ALWAYS had them hang our beef longer than their "usual time", and it ALWAYS was extremely tender, even the coarse cuts like Round Steaks. Pork does not benefit from extra hanging time.
Maybe someone else could locate that thread which was about home raised meat, got into aging meat and post the link.
My mother ALWAYS had them hang our beef longer than their "usual time", and it ALWAYS was extremely tender, even the coarse cuts like Round Steaks. Pork does not benefit from extra hanging time.
Maybe someone else could locate that thread which was about home raised meat, got into aging meat and post the link.
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- #18
gltrap54
Chillin' with the herd
Interesting...... Guess I didn't realize that hanging time played a big roll.... A rancher once told me that fat content determines how long beef can hang without drying out the hamburger meat. The fatter the cow the longer it's able to hang.goodhors said:
The fat also known as the marbling can help the meat stay tender while it cooks, but if there is no marbling through the meat it can be tougher.
Just something I thought about today.
My best friend would tell me that no matter how she cooked her roasts they were never tender like mine. Of course I couldn't let that pass.
Told her it was our good Hereford beef instead of her Angus.
Then the fight would begin. LOL
We always picked on each other over our different breeds.
Just something I thought about today.
My best friend would tell me that no matter how she cooked her roasts they were never tender like mine. Of course I couldn't let that pass.
Told her it was our good Hereford beef instead of her Angus.
Then the fight would begin. LOL
We always picked on each other over our different breeds.
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