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Had a whole beef ordered by four families in Tucson. It was butchered, dry aged and cut. It is then flash frozen to maintain freshness and flavor. Today we shifted it to cold storage until we make the delivery. It’s COLD in that locker, I tell ya. Colder than the January day with wind a blowin’ – was really glad I had on my insulated coveralls and thick gloves – should have had one of those over the face things instead of just stocking hat.
Gerald was at a commodities meeting last night where the group was served a prime rib buffet. He said his piece was mostly fat – we get really spoiled eating our own lean beef. That experience led to a discussion on why restaurants are still serving the extra fat and extra large T-Bones and Sirloins, etc when health-wise we’re told to have 3-5 oz servings of meat. Good lean meat. I remember browning burger meat when I was single (store bought 85% lean) most if not all the time I had to drain off grease before completing the recipe. Not once cooking up our beef have I had to do that, yet it is truly flavorful.
We have another lean heifer with a hoof issue that may go to the butcher before we get her filled out a bit more, just because we’re sensitive to her struggles. Taking her to the auction barn would not be fair to her either. Anyone looking for a little less total meat, fewer steak cuts and more burger meat, this could be your time to order. Remember if you get some friends together and split the meat however you want, buying a whole beef is fifty-cents per finished pound cheaper than buying half or quarter share of the live cow.
Stay warm and contact us if you want some good tasting lean beef.
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