I suspect some of you that have your own beef butchered use a temperature monitor in your 'bigger than normal' home freezers. Mine isn't all that big. My old (ancient) monitor died last year and I need to replace it. What's reliable, For home chest freezer and I want one for the kitchen upright fridge/freezer too. Prefer not to break my wallet completely but with the retail price of meat and other groceries, it is probably a good investment. Whatcha got ..read more

Kids are coming over tonight and I promised them I would pull some steaks out of the freezer. This is not a new slaughter but one from about a year ago. What are your thoughts on this marbling and should I grain the next one a little longer ..read more

Hi all, We've been raising cattle for about four years and are now paying a lot of attention to finishing. We have a very small herd (2 pregnant Scottish Highland cows, 1 pregnant black angus and a steer). The steer is a cross, Panda (small bull) and black angus (cow). The steer was born on the 4th of July (no joke, lol). We have a butcher date of September 5th. The steer has been weened (we used a nose weener) and has been fed hay during the winter. Although we live in Wyoming, I was... Read more ..read more

Sent grass fed 18 month 3 steers to the locker for customers recently, smaller at 720# average Hot hanging wt. $5.65/lb. cut and wrap included. Cut and wrap is $1.15/lb. Seems to be lots of local interest, probably raise the price a bit next round. Butcher hangs for 14 days, 12 days on the 1/2 that was all boned out for burger ..read more

If you are having a animal totally ground into hamburger, does the butcher hang it and age it like a carcass that is cut into steaks ..read more

Ground beef. It used to be ground was a standard "ground". It was as if it was ground once with a larger plate. Over the years processors have been doing it differently. While it's ok it's not the same. We have a wonderful locker now who's willing to try and get back to what we liked/grew up with. However we can't figure out how it was done. We used a different processor during 2020 and they did the ground the old way that we love. It falls apart not a mush type patty. When our normal... Read more ..read more

Hey all, thought I'd try to get some information about corriente carcass quality. I know it's about what you feed them but I'm curious as to how much a steer fed out to around 24-30 months old would weigh. Cracked peas and grain hay to finish them, the cracked peas have made our Jerseys taste amazing. Do they hang at 60-65% like a beef carcass or around that 55% mark like the dairy carcasses. Are they heavy boned like the dairy breeds or do they have a more petite bone structure. I know... Read more ..read more

Well I had to cut feed cost and I been looking at whole corn for a while. We just switched all the steers to whole corn and beef trate. I will be excited to see how it works and if the quality grade goes up any. Feeding out 20 angus steers. Have some that will be processed end of March and the other 2 groups in May ..read more

I saw this briefly mentioned in another topic, and now I am curious. Have y'all noticed if using garlic in mineral affects the taste of butchered animals ..read more

How long until it can be butchered after using pour on ..read more