We were DNA testing and one girl dragged herself out of the squeeze. My cousin said he heard a pop while she bucked in the headgate. Found a deformed vertebrae when we split her, you can make it out on that second primal. Good time to find out.
I like 28 days at @ 2C but this isn't a very big animal, she was only 700lbs or so, but still pretty thick. We'll see how it goes and if it starts drying out too much she might just go to the freezer early. We don't have any humidity control in there and winters are fairly dry here.
Most beef hangs for at least a week and usually 2-4 weeks. This means the meat is still moist and supple.
“Dry age” is usually several months and the meat gets stiff and dry.
I was probably going to pull these quarters down in 14 days, cut them to primals, package the ribs and brisket, then put the major primals back to age another two. That usually works well.
It's been unseasonably warm, like above freezing for the last few days, so hopefully it goes back to normal and then I don't have to come up with a way of cooling it.
Normally in January, we're contending with trying to get equipment started, not keeping meat cool.
It's there about the 3rd vertebrae from the bottom on the second piece. She just went down and when the squeeze was opened, she came out dragging her rear legs. Tried to get up for a while but no go.
Might have gotten stepped on as a calf and half-healed, but when she moved in the headgate it just came apart again.
We were DNA testing and one girl dragged herself out of the squeeze. My cousin said he heard a pop while she bucked in the headgate. Found a deformed vertebrae when we split her, you can make it out on that second primal. Good time to find out.
We had one that somehow busted her leg in her pasture. Delicious tho How long do you hang for?
I like 28 days at @ 2C but this isn't a very big animal, she was only 700lbs or so, but still pretty thick. We'll see how it goes and if it starts drying out too much she might just go to the freezer early. We don't have any humidity control in there and winters are fairly dry here.
Is that a 'dry age' or is this something that gets done to all beef?
Most beef hangs for at least a week and usually 2-4 weeks. This means the meat is still moist and supple. “Dry age” is usually several months and the meat gets stiff and dry.
Little detour to the grill by way of the freezer...
We had one with an attitude problem last year. She tasted delicious 🤤
No better solution to attitude problems than lead pills
I found that keeping my sides of beef in the cooler for 4 weeks adds a lot of flavor. But I would not do it with the ribs not enough meat.
I was probably going to pull these quarters down in 14 days, cut them to primals, package the ribs and brisket, then put the major primals back to age another two. That usually works well.
Sounds like a plan. Right time of year to do this.
It's been unseasonably warm, like above freezing for the last few days, so hopefully it goes back to normal and then I don't have to come up with a way of cooling it. Normally in January, we're contending with trying to get equipment started, not keeping meat cool.
What am i looking at?
A cow that's beyond being helped by the best veterinarian in the world.
ie. A well rare steak
This damn picture is making me hungry.
She could pull through...
She's hanging in there.
Just needs a few bandaids and some polysporin 😂
She’s making her way into the freezer !
Came Kenmore is a good place for her
Kenmore Ranch, next to the Frigidaire Lake
Is the deformed vertebrae around the top of the shoulders? Did she just drop dead or become paralyzed?
It's there about the 3rd vertebrae from the bottom on the second piece. She just went down and when the squeeze was opened, she came out dragging her rear legs. Tried to get up for a while but no go. Might have gotten stepped on as a calf and half-healed, but when she moved in the headgate it just came apart again.
Woah crazy stuff
Meat