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  • 1 Post By Alaska
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  #1  
Old 03/10/14, 08:33 PM
 
Join Date: Jun 2012
Location: texas
Posts: 282
Ravens last sunset
Ok , another guess the weight ?
Raven goes into the butcher in the morning almost forgot to get pictures.
And since we are still very new to this ranching thing all opinions on condition are welcome and much appreciated. He is just over 13 months old but he falls victim to timing.
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  #2  
Old 03/10/14, 10:29 PM
Awnry Abe's Avatar
My name is not Alice
  
Join Date: Mar 2012
Location: On a dirt road in Missouri
Posts: 4,185
875. (I'm not judge at this. I hope you post a follow-up with at least the hanging weight.).
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  #3  
Old 03/12/14, 08:47 PM
 
Join Date: Jun 2012
Location: texas
Posts: 282
Mrs.
Alaska went in and picked up the organs today. The hanging weight was 439 lbs. Ohhhhhhh we cant wait for those ribeye steaks.
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  #4  
Old 03/13/14, 12:44 AM
-Melissa
  
Join Date: Jul 2005
Location: springfield, MO area
Posts: 795
What was his live weight?
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  #5  
Old 03/13/14, 06:17 PM
 
Join Date: Jun 2012
Location: texas
Posts: 282
Ill have to call and get that from the butcher
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  #6  
Old 03/14/14, 06:59 PM
tab tab is offline
 
Join Date: Aug 2002
Location: NY
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I was afraid this was going to be a tear jerker.....thankfully it was a "planned demise". Nice looking feller.
I have found the weight tapes pretty accurate. If you can keep the bovine from trying to grab and eat it. Also have to be careful reaching underneath the animal to grab the tape.
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  #7  
Old 03/15/14, 08:20 PM
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Join Date: Mar 2013
Location: Washington
Posts: 165
Looks good! I hope you share pics of steaks when you get em! Congrats!


I got until the 4th for mine to go in.
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  #8  
Old 03/16/14, 05:54 PM
 
Join Date: Jun 2012
Location: texas
Posts: 282
Ate his heart last night ummmmmmmm ummmmmmmmm good.
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  #9  
Old 03/16/14, 06:33 PM
 
Join Date: Dec 2002
Posts: 1,751
Quote:
Originally Posted by Alaska View Post
Ate his heart last night ummmmmmmm ummmmmmmmm good.


Cleaned ,sliced, dredged in flour and pan fried is one of my favorite meals. A beef heart is big enough to feed a big family but sadly a lot of people never bring it or the liver home.
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  #10  
Old 05/11/14, 06:19 PM
 
Join Date: Jun 2012
Location: texas
Posts: 282
Well hear goes another test. T-Bones on the BBQ. So far every cut has been better than hoped for. With every meal we become more convinced that finishing on Chaffhaye (bagged alfalfa) is going to be the way to go for our grass fed beef. Just the right amount of marbleing . Time to start the coals
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  #11  
Old 05/11/14, 07:40 PM
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Join Date: Sep 2013
Location: PA, FL
Posts: 165
I can't believe anyone didn't post on the awesome sky photo on the OP. love-it

Heart! my favorite! There are many ways to do ALL organ meat. And the tongue! Where I am in the winter (FL) tongue goes for a premium. I have recipes for beef tongue that will knock your socks off. Don't forget stomach!
The T's look awesome!

Glad you are happy!
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  #12  
Old 05/11/14, 07:43 PM
 
Join Date: Mar 2013
Location: NW Pennsylvania zone 5
Posts: 640
Quote:
Originally Posted by WadeFisher View Post
I have recipes for beef tongue that will knock your socks off.
Yeah? Well, let's have them!
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  #13  
Old 05/11/14, 07:52 PM
 
Join Date: Jun 2012
Location: texas
Posts: 282
Once again Very happy. our cows have a varied diet all year native grass acorns, yucca, prickly pear, yada yada yada and due to our continued draught coastal bermuda hay. Last year we finished just on hay. This year we fed chaffhaye for two months. We will finish another in the fall the same way and hopefully I will then be convinced even more so than I am now.
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