You know you can make flank steak and some of the other cheap cuts pretty dang good on that Weber. Keep your eyes open. I find skirt steak and sirloin tip, even london broil can be made pretty darn edible. Just a thought.
Timberjet if you don't mind what did you pay hanging wgt?? I just had a offer of 2.80lb + Cutting and wrapping, and told him I would take it but he said something came up and he would get me the next one, he said his beef is better than any steak you would buy at a grocery store.
OK I just never looked cause I rarely do big chunks like that. I do buy Rib roast and cut them up into smaller one and steaks quite often I think the last one I got was $107 and it was 13lb that about 8 buck a pound so I guess 4.50 is a bit pricey for brisket.
I just got one done for 81cents a pound. Sad, dad and I were reminiscing about 35 cents just not that long ago. Total cost for hanging weight was $2.91 after all expenses. Water is your biggest expense here. Grain is plentiful, unfortunately grass is brown this year as we have had next to no rain at all. These are free range Hereford cows. Good eating I will tell you what. If I didn't already have a pork loin thawed out I would be eating fresh Filet tonight. Sure is pretty awesome to see both freezers packed to the gills.The last cow that I sent to the slaughterhouse costed me 60 cents a lb to butcher. Highway robbery!!! It use to be 45 cents a lb... It might be more now.
They do come to my property and pick it up and three weeks later I fill the freezer and give the rest away to family, friends and neighbors. The cows eat the grass and I eat the cows...
