Posted: 1/11/2011 8:56:14 AM EDT
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I have a chance to purchase some grass fed beef from a 3 year olld cow that was a cross bred angus/belted galway. I might get a 1/4 side since it is only myself.
Should I get a front or rear quarter? I mostly want ground beef and roasts with some steaks maybe? Is $3.50 a good price per pound? |
| There is a guy at my office that sells grass fed beef. Have you eaten this before? It has a very different flavor and to me tastes nothing like regular beef, tastes more like wild game to me. I don't know how much he charges on the hoof, but the prices for his packages was outragous ($18 for a T-bone, $20 for a small roast, $6 for a lbs of ground beef) |
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Yes I know about grass fed beef and the taste difference. And it varies very much by type of forage that the animals are consuming.
Having sampled grass fed beef in various regions I can say that grass fed beef from say VA or KY is quite different than grass fed beef from TX. 
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Quoted:
There is a guy at my office that sells grass fed beef. Have you eaten this before? It has a very different flavor and to me tastes nothing like regular beef, tastes more like wild game to me. I don't know how much he charges on the hoof, but the prices for his packages was outragous ($18 for a T-bone, $20 for a small roast, $6 for a lbs of ground beef) That is pretty high unless most of that cost if from butchering. |
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your region plays into cost as well.
beef is cheap here so after the butcher wrapped and sealed here it is roughly $2 a pound and thats whatever you want you can pay $2 a pound and have the entire cow ground up if you want. are your really buying a 1/2 of a side or 1/4 of the entire cow depending on who want in we go in 1/2 1/3 or 1/4 and divide up as wanted. grass fed doesnt mean much. that cow could be eating weeds through a fence lol |
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The rear quarter has more steaks than the front quarter. $3.50 is about market for Virginia. The price does include processing and wrapping.. Thanks for letting me know the going price. I am probably going to go with a rear 1/4 since someone at work wants the other quarter and doesn't want many steaks. |
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Quoted:
Quoted:
There is a guy at my office that sells grass fed beef. Have you eaten this before? It has a very different flavor and to me tastes nothing like regular beef, tastes more like wild game to me. I don't know how much he charges on the hoof, but the prices for his packages was outragous ($18 for a T-bone, $20 for a small roast, $6 for a lbs of ground beef) That is pretty high unless most of that cost if from butchering. Looks to me he is making a killin'. He's probably just selling individual cuts but what the op is doing it buying a 1/4. I could be wrong but $3.50 seems high but still cheaper than what you will pay at the store. |
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You dont want a "quarter" because then you will get a front or a rear. What you want is "A half of a half". I have had to explain this a hundred fucking times to non-farm people but trust me on this. You do NOT want a quarter. you're screwing yourself. for the same money get "a half of a half" That way when the side is butchered you get half of each of the cuts from that side. not just the cuts that comprise the front or rear quarter.
Same amount of meat, same price, better variety. |
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Quoted:
You dont want a "quarter" because then you will get a front or a rear. What you want is "A half of a half". I have had to explain this a hundred fucking times to non-farm people but trust me on this. You do NOT want a quarter. you're screwing yourself. for the same money get "a half of a half" That way when the side is butchered you get half of each of the cuts from that side. not just the cuts that comprise the front or rear quarter. Same amount of meat, same price, better variety. this is what I said earlier. we just divide up the whole cow some of us like certain cuts more than others and everybody goes home happy with some of the best choice cut steaks you ever had at skirt steak prices. know your processor. ours hangs ours a little longer than most and we know we are getting our cow back versus getting a mix of whatever came through that week. |
| Maybe a little OT, but concerning grass fed Vs grain fed. I had a 800 lb calf butchered last spring that I fed sweet grain for 90 days, and all of the meat has been very lean. Is this due to butchering practices or was the calf that lean? No complaints though, I prefer the leaner meat, and the steaks are superb. |
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front quarter,
ribeye, chuck, (and maybe a lot of neck meat for burger) shoulder, shank meat, you should get some shortribs, depending on the butcher, may use it for burger maybe a flank or skirt, depending, rear quarter, short loin, (cut into Tbone or porterhouse, or bone out for strips and fillet mignon sirlion round, (top bottom eye tip) some shank meat maybe the flank or skirt, depending, that's the basics, just depends on what type or roast you like, |
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Why would you want to eat a 3 year old cow? You will not get the best quality beef from that animal. Buy a part of a 500-800 lb steer that has been corn fed 90 days before slaughter. My family has been in the cattle business for 60 years. You eat a 3 year old cow because it was grass fed to get to slaughter weight. It can take 3-5 years to grass fatten a cow depending on your location. |
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Yes I know about grass fed beef and the taste difference. And it varies very much by type of forage that the animals are consuming. Having sampled grass fed beef in various regions I can say that grass fed beef from say VA or KY is quite different than grass fed beef from TX. ? KY31 fescue versus bermuda or bahia? |