Meat pickup from slaughterhouse

[topside1]

Picked up the aged meat from the slaughterhouse today. The 2 year old Jersey steer that I recently start a thread on dress out weighing 535 pounds, equaling a dressing percentage of 54.87%.....Putting two rib eye steaks on the grill tonight, so if you smell something yummy and your mouth is watering you must be downwind of my grill. Bon Appetite ya'll

[TennesseeMama23]

How could you eat that poor innocent cowie??

Looks(ed) a lot like my jersey milk cow-I can't wait to eat her annoying bull calf--he'll sure be good too he's half angus. We just got some meat back from the processor last week and we are really enjoying it.

[holleegee]

I scrolled down waiting so see a picture of your freezer full of meat!

[Up North]

John will you eat the Beef Tongue?

[CatherineE]

Beef tongue? Oh yum! It makes the most tender, flavorful roast! Congrats on the freezer full. Can't wait til our steer does the same for us. Bon appetit!

[topside1]

The wife turned down the tougue, so the slaughterhouse crew will also be cooking out tonight....We should have shipped it overnite to CatherineE.

[Middle River]

How the the rib eyes and strips look off a dairy steer ? We are hopeing to get a good amount of steak from our two ayrshire steers, some roasts and lots of burger, but i can't wait to grill some steaks, and was wondering the quality. Also, what did you feed and finish your guy on ? 54.87% sounds great to me ! Thanks for sharing !

[planecrazyusa]

Did you take it to the slaughter house in Crossville? They did a great job with our Angus last year, who is sadly almost gone so we will be eating our full size Jersey Bull unless someone wants to breed to him. We already farmed him out for a couple of months this spring.

[CatherineE]

Oh, John...your wife doesn't know what she's missing! lol. I would have been thrilled with that kind of a present! Actually, I understand her knee jerk reaction. My DH and kids had it too. I grew up on pressure cooked tongue roasts and sliced tongue sandwiches. The first time I made it for my family, I made sure to skin the tongue (like a scalded tomatoe, the skin slips right off once it's cooked) and slice it before serving it with rice, gravy (oh wow...makes the BEST gravy), and veggies. They went crazy for it...kept raving about how tender it was and what a great flavor it had. They just had a trouble dealing with an organ meat that they could recognize. However, when my DH placed an order for more grass fed beef from Ted Slanker in North Texas (our steer won't be ready until next spring), he ordered 4 MORE tongues! lol Guess that proves that I've really made a convert out of him! lololol. Good luck with your wife on future steers...and if she still doesn't want the tongue, please do let me send you my address and money for postage?!!!!! Thanks!