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How bout some steak - Page 2

post #21 of 34
Thread Starter 
Quote:
Originally Posted by Leah Elisheva View Post
 

Hey C Farmer, that looks so great!

 

That is my favorite cut of steak by the way, although I only cook the fat and not the meat (to have the edges crispy and the piece actually COLD in the middle even) though I recognize that most people would like their meat more cooked.

 

In any event, how blessed you are to have access to wonderful meat!!!

 

Terrific to see!

 

Cheers! - Leah

 

Thanks Leah

 

 

Quote:
Originally Posted by Welshrarebit View Post

Looking good!

Do you butcher them yourself?

 

We used to butcher and still have all the equipment to do it but our butcher only charges .68 cents a lb to do it.

Quote:
Originally Posted by Aceoky View Post
 

Awesome job!!!!

 

:points:

 

 

Thanks ace.

post #22 of 34
Quote:
Originally Posted by c farmer View Post


We used to butcher and still have all the equipment to do it but our butcher only charges .68 cents a lb to do it.

The first time we took a cow to the slaughterhouse they asked if we wanted it vacuum packed for a 10 cents a lb charge. Well at the time I had three vacuum packers so we said no need.

Three broken vacuum packers later... We now get them to do it! Alll three broke trying to seal up that one animal.
post #23 of 34

Looks great.  That smell that boils out of the freezer when it's full of fresh meat is delicious.  I love grilled steak.  I even love the select cuts of "first cut" strip steaks that Walmart sells for cheap.

 

I miss growing our own beef.  We raised white face hereford steers back in the mid 90's.  Penned up and grain fed (just grain, hay, and water) for the last 90-100 days.  We got them to slaughter before they were 18 months old sometimes just over a year old.

 

Had a descent little business started down here for a while until some family politics made us shut the doors.  For the locals, we were providing Sawgrass Country Club and River City Brewing Company with their beef.

post #24 of 34
Thread Starter 
Quote:
Originally Posted by Welshrarebit View Post



The first time we took a cow to the slaughterhouse they asked if we wanted it vacuum packed for a 10 cents a lb charge. Well at the time I had three vacuum packers so we said no need.

Three broken vacuum packers later... We now get them to do it! Alll three broke trying to seal up that one animal.

The butch vacuum seals ours for that price.
post #25 of 34
Quote:
Originally Posted by Welshrarebit View Post

The first time we took a cow to the slaughterhouse they asked if we wanted it vacuum packed for a 10 cents a lb charge. Well at the time I had three vacuum packers so we said no need.

Three broken vacuum packers later... We now get them to do it! Alll three broke trying to seal up that one animal.

 

Probably should have cut it up first !!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LOL----Just kidding!!!:biggrin: 

 

Bear

post #26 of 34
Looks delicious!
post #27 of 34

The strip seems to be a forgotten cut from a few decades ago?

 

I still like the strip!

 

Nearly a perfect balance between flavor and tenderness with a decent "meaty" texture?

 

I'm not a big fan of the super tender cuts with no flavor and the texture of mush.

 

Great job!

 

Good luck and good smoking.

post #28 of 34
Thread Starter 
Quote:
Originally Posted by Njcpmiller View Post

Looks delicious!

Thanks
post #29 of 34
Thread Starter 
Quote:
Originally Posted by Venture View Post

The strip seems to be a forgotten cut from a few decades ago?

I still like the strip!

Nearly a perfect balance between flavor and tenderness with a decent "meaty" texture?

I'm not a big fan of the super tender cuts with no flavor and the texture of mush.

Great job!

Good luck and good smoking.

Thanks Venture?

Is this a compliment? Lol.

We have strips made over the t-bone.
post #30 of 34

You bet it is a compliment! As I said, Great Job?

 

And yes, I know the relation of the strip and the T-bone.

 

I like the strips for one purpose. (mine).

 

The Tenderloin for the girls. (theirs).  :biggrin:

 

Good luck and good smoking.

post #31 of 34
Thread Starter 
Ha Ha.

I love t- bone. I get the strip and tender loin for the wife.
post #32 of 34

Yeah.  The T-bone is a great steak of course.

 

Seems the Porterhouse is more popular these days.

 

I grew up eating T-bones.  I had never heard of a boneless strip back in my youth?  :biggrin:

 

Good luck and good smoking.

post #33 of 34

We called a bone-in strip a Kansas City Strip.  I like a piece of meat with a bone in it.

 

We also sold sides of beef to individuals.  When we would ask them how they wanted it cut. most would say as many porterhouses, T-bones, NY strips, filet mignons as possible.  Then we had to break out the chart that showed them that all of those steaks come from the same section and that you can't have a whole tenderloin pulled and still have porterhouse steaks because part of the porterhouse steak contains filet mignon.

 

Same thing with the rib section....  I want rib steaks, Delmonicos, rib eyes, and a big prime rib roast for Christmas.  Nope.  All of those cuts come from the same piece of meat - it just depends on how you cut it.

 

Many people were very surprised to find out that most of a steer was chuck, round, and hamburger.  They would start to question it just for a second and then I would ask them, "If I could cut my entire steer up into filet mignon and sell it for $15.00 per pound, why would grind it up and sell it as hamburger meat for $2.00 per pound?
 

post #34 of 34
Thread Starter 
Quote:
Originally Posted by JaxRmrJmr View Post
 

We called a bone-in strip a Kansas City Strip.  I like a piece of meat with a bone in it.

 

We also sold sides of beef to individuals.  When we would ask them how they wanted it cut. most would say as many porterhouses, T-bones, NY strips, filet mignons as possible.  Then we had to break out the chart that showed them that all of those steaks come from the same section and that you can't have a whole tenderloin pulled and still have porterhouse steaks because part of the porterhouse steak contains filet mignon.

 

Same thing with the rib section....  I want rib steaks, Delmonicos, rib eyes, and a big prime rib roast for Christmas.  Nope.  All of those cuts come from the same piece of meat - it just depends on how you cut it.

 

Many people were very surprised to find out that most of a steer was chuck, round, and hamburger.  They would start to question it just for a second and then I would ask them, "If I could cut my entire steer up into filet mignon and sell it for $15.00 per pound, why would grind it up and sell it as hamburger meat for $2.00 per pound?
 

 

 

Yup, people just dont know and they think they can get all the cuts.

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