Buying a quarter beef...

Discussion in 'Beef' started by 3montes, Feb 15, 2010.

  1. 3montes

    3montes Master of the Pit OTBS Member

    I haven't bought bulk beef in a long time but decided to give it a try again.
    Found a ad on Craigslist and gave the guy a call and discussed some particulars with him and then decided to give it a go at $2.09 a lb hanging weight. I am getting a prime rib roast in lieu of rib steaks and also getting a whole brisket which will just lessen the amount of ground beef I get.
    He raises holsteins for beef which is what sold me on it. Most people think of milking cows as soon as you say holstein but they are some of the best eating beef you can get in my imho.
    We used to have a hobby farm before we moved the the frozen tundra. I raised a few holstiens for butchering and they were great. I also raised a few white face which are supposed to be better beef cows but I thought the holstein was much better.

    So I should have my beef in about 2 weeks. Hope it is a good investment. [​IMG]
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sounds great let us know how it works out.
  3. tlzimmerman

    tlzimmerman Meat Mopper

    We raise holsteins too for beef that we butcher.....the lockers hate them because they are so long instead of short and stocky, and they don't grade out like an angus....but man are they good. The grade is just extra fat & marbling anyways, and we trim alot because we like leaner cuts and leaner burger.

    Roasts can get dry easier though.

    Good luck, hope ur happy with it.
  4. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I buy holstein beef every year from a Guy I work with
    I love it, the flavor is great
  5. que-ball

    que-ball Smoking Fanatic

    We used to milk 100-120 holsteins twice/day, but the only time I got a chance to try holstein beef was when a 10+ year old cow finally reduced her milk production enough. It was pretty lean and tough, and I wasn't impressed. The burger was good though, and there was lots of it. We fattened up our steers and sold them as an extra income source, and there was always a waiting list to get them.

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