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Author Topic: So here I was eating Bull  (Read 1207 times)

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Offline Tucker

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So here I was eating Bull
« on: December 07, 2008, 08:11:28 AM »
http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=389x4601203

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deminks  (1000+ posts)       Sat Dec-06-08 08:21 PM
Original message
So, I was grocery shopping at a chain store today, and all of the beef and pork
 packages had labels that said "product of Canada, US, and Mexico." I had not seen that label before. So it's all mixed together now? We can't really tell where it comes from? I left the store.

But all we have is that chain, and Walmart. There is another regional grocery 20 miles south of me. It may be worth the trip.
 

Mr. hide the cigar allowed this to happen.

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notadmblnd  (1000+ posts)        Sat Dec-06-08 10:14 PM
Response to Reply #4
22. That's what I do. 
 Edited on Sat Dec-06-08 10:14 PM by notadmblnd
Bought a 1200lb bull a couple of months ago for 600.00. Had him slaughtered and processed for another 300 dollars and now have 800 pounds of meat in my freezer. I made my own corned beef from the briskets and they were absolutely the best I've ever eaten.

 :o

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Offline NHSparky

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Re: So here I was eating Bull
« Reply #1 on: December 07, 2008, 08:22:58 AM »
800 lbs of meat from a 1200 pound steer?  Note I said steer, not bull.  And even then, most steers weigh about 1000, not 1200.

I call bullshit.  Usually 50 percent of the weight of the animal is wastage, be it bone, skin, or entrails.  I've slaughtered a couple and the most I've gotten from it is about 550-600 lbs or so.  Even then, not all of that is usable, since there is still bone and fat that must be trimmed away.

An excellent (300 lbs) side of beef will yield no more than 200-225 lbs, and usually more like in the 180-200 range.

So for this guy to claim 800 lbs. of beef from a single 1200 lb. steer?  Zero bongs.
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Offline Tucker

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Re: So here I was eating Bull
« Reply #2 on: December 07, 2008, 08:27:31 AM »
Quote from: NHSparky on December 07, 2008, 08:22:58 AM
800 lbs of meat from a 1200 pound steer?  Note I said steer, not bull.  And even then, most steers weigh about 1000, not 1200.

I call bullshit.  Usually 50 percent of the weight of the animal is wastage, be it bone, skin, or entrails.  I've slaughtered a couple and the most I've gotten from it is about 550-600 lbs or so.  Even then, not all of that is usable, since there is still bone and fat that must be trimmed away.

An excellent (300 lbs) side of beef will yield no more than 200-225 lbs, and usually more like in the 180-200 range.

So for this guy to claim 800 lbs. of beef from a single 1200 lb. steer?  Zero bongs.

He said "Bull".  :thatsright: A Bull could get more than that for stud service.
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Offline NHSparky

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Re: So here I was eating Bull
« Reply #3 on: December 07, 2008, 08:30:19 AM »
Quote from: Tucker13 on December 07, 2008, 08:27:31 AM
He said "Bull".  :thatsright: A Bull could get more than that for stud service.

That was going to be my other point, but given the fact I haven't dealt with farm animals on a daily basis since high school, I wasn't going to pretend to know how much a good bull would bring in these days.  Plus that and the fact that meat can be nasty tough.
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Offline JohnnyReb

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Re: So here I was eating Bull
« Reply #4 on: December 07, 2008, 09:39:52 AM »
Meat from a 400-to-600 pounder would have been better......but since he's a glutton with such a large freezer, 3 or 4 of'em would have been required.

Had a fellow tell me once that the best, tenderest cuts had to come from a 1200 pound, grain fed steer. He said that it needed to hang for 30 days before butchering or at least until the skin turned black. My wise a$$ cousin spoke up then and said, "Hell, it ought to be tender. By that time it's half rotten." .... :rotf:.   
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Offline NHSparky

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Re: So here I was eating Bull
« Reply #5 on: December 07, 2008, 09:58:23 AM »
Well, to be fair, if you've ever had a dry-aged steak, it IS good, but it's not just something you can just do in your basement or refrigerator easily.  You have to buy the most expensive and highest-quality cuts in order to even THINK about dry aging.  Most of that stuff you see at the grocery store is wet-aged, not bad, but not as good as dry, IMO.
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Offline AllosaursRus

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Re: So here I was eating Bull
« Reply #6 on: December 07, 2008, 11:38:58 AM »
Quote from: Tucker13 on December 07, 2008, 08:27:31 AM
He said "Bull".  :thatsright: A Bull could get more than that for stud service.

We rent pasture out to a local that has angus/bison mixed bulls. One of his bull calves can go for as much as $5,000!! I can't imagine what the price of on an adult bull in his prime would be!

Oh, and they can weigh as much as 2,000 lbs.
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Offline Carl

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Re: So here I was eating Bull
« Reply #7 on: December 07, 2008, 12:52:03 PM »
I have also butcherd many animals in my lifetime and I think dressed weight is about 70 % of live weight plus or minus a little.
After that is what is processed from the carcass which would be roughly 50 % of dressed weight depending on how thourogh one does of stripping waste meat for burgur.

I don`t follow commodity pricing but .50/lb sounds extremly low as well.





I had to look to see if what my personal experience seemed to indicate was correct...

was pretty close.  http://books.google.com/books?id=mboZAAAAIAAJ&pg=PA206&lpg=PA206&dq=live+weight+dressed+weight&source=web&ots=w8VSQvSeL1&sig=DFKZuq4i35a-agAIzOmJvqaRDuo&hl=en&sa=X&oi=book_result&resnum=7&ct=result
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Offline MrsSmith

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Re: So here I was eating Bull
« Reply #8 on: December 07, 2008, 04:00:51 PM »
I can't get over the fact that he wanted to eat a bull!  Yuck!!   :rotf: 
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Offline Chris_

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Re: So here I was eating Bull
« Reply #9 on: December 07, 2008, 04:51:47 PM »
What a bunch of bull.
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