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Posted: 11/17/2003 3:19:24 PM EDT
 i remember reading here a while ago that prices were going to go up too bad i only have an economy size fridge/freezer or i could have stocked up i had a steak craving tonight, so i went to the store ... new york strips were 13 bucks a pound shit |
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Posted: 11/17/2003 3:35:50 PM EDT
[#1]
That makes me glad I can raise my own.... The live cattle market is in good shape right now, don't look for it to go down for a couple of years tho.. Last month we had feeder calves go thru the auction, $135/hundred weight for 350# calves, and $100/hundred weight for 800# calves. That is up about $40.00... fullclip |
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Posted: 11/17/2003 3:37:43 PM EDT
[#2]
 
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Posted: 11/17/2003 3:39:03 PM EDT
[#3]
Where's the napkin?
They always forget the napkin. Go Infantry  |
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Posted: 11/17/2003 3:46:10 PM EDT
[#4]
Can you please translate the above terms into more layman terms. I know the cattleman in the past took it in the shorts a few times, so I guess this a little payback. I've switch to pork & chicken myself. Red_Beard: only 1 mag for your 45? That's not enough ammo buddy. |
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Posted: 11/17/2003 3:47:34 PM EDT
[#5]
I read where it will be 2005 beforwe the beef prices go down, now would be a good time for all of you guys to go veg only.
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Posted: 11/17/2003 3:49:23 PM EDT
[#6]
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Posted: 11/17/2003 3:50:59 PM EDT
[#7]
New York Strip, fine cut of meat.
1911, fine handgun. Surefire, fine light. |
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Posted: 11/17/2003 3:54:15 PM EDT
[#8]
Pork...the other white meat.
Nothing beats a roasted pork loin! (except an Angus steak!) |
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Posted: 11/17/2003 3:55:52 PM EDT
[#9]
You can thank the import ban on canadian cattle due to the mad cow scare and the poor feed crop from last year.
Beef has gone up 18% in the last 30 days. |
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Posted: 11/17/2003 3:56:39 PM EDT
[#10]
Basically, It means $1.35 and $1.00 per pound. As they get bigger the price goes down. The smaller ones are ready for the wheat pasture this fall, wher the larger ones are being shipped to feedlots to finish off and gain weight. With about a 50% loss for bone skin, and potted meat and the other industry shares, trucking, slaughter plants, meat market markups there is the reason for the high prices... fullclip
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Posted: 11/17/2003 4:01:57 PM EDT
[#11]
Deer tags are cheap and deer meat has very little fat, plus you get to kill stuff
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Posted: 11/17/2003 4:02:52 PM EDT
[#12]
For $13 a pound, that better be dry aged beef. Is it?
I can get wet aged beef for about $6.99 around here. You didnt FRY that did you? |
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Posted: 11/17/2003 4:03:07 PM EDT
[#13]
Where do you live? I know I'm in slaughterville but we are only shelling out 6.99lb for NYS. I buy in quantity, butch it and vac it. There will be a slight drop in prices in a few months before the next surge. We were going to by half a cow this year but our friends dad finally retired from raising beef after being 80 something trapped under his atv last november for 2 days in a ravine with a broken leg. He went out looking for a missing calf. His bud offered us a deal but it was higher then we wanted to pay. Btw: Get a real steak knife. That pearing knive is pathetic. |
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Posted: 11/17/2003 4:04:16 PM EDT
[#14]
Did your cat throw up next to that steak?
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Posted: 11/17/2003 4:10:15 PM EDT
[#15]
had to ruin it with the mushrooms :(
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Posted: 11/17/2003 4:11:38 PM EDT
[#16]
Nice pistol mag! Those are my favorites for fit and the little 'pinky grip' they provide.
Need more Mec-gar mags!! |
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Posted: 11/17/2003 4:14:54 PM EDT
[#17]
... You can thank the Dr. Adkins diet craze for the inflated prices. Seriously.
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Posted: 11/17/2003 4:16:46 PM EDT
[#18]
it is a mec-gar 8 round i need a few more of them as i've only got 5 mags for the 45 and only one is an 8 rounder |
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Posted: 11/17/2003 4:20:52 PM EDT
[#19]
bah, mushrooms are great |
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Posted: 11/17/2003 4:25:15 PM EDT
[#20]
no it wasn't dry aged beef i did fry it here's how my grill-less loser self cooks a steak: put cast iron skillet on stove, high heat turn on oven to 350 put spices on steak, rub steak with some olive oil when skillet is grey hot, toss down a big pat of butter, once the water is melted out, sear one side of steak in it for about 2 minutes plop down another pat of butter, sear other side for two minutes if a thick steak, give the edges a little burning on the hot skillet to sear them shut this makes a good crust on the steak. i didn't let the side you see in that pic sear long enough. put seared steak on wire rack in 350 oven for 8-10 minutes take out and let sit for a 5 minutes or so before cutting here's an old pic to show what the inside looks like when you do it this way:  that's teh best way i've found to cook them other than grilling |
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Posted: 11/17/2003 4:25:57 PM EDT
[#21]
milwaukee, and i two different stores because the first one i went to was an upscale place and i thought they might be nuts, nope. they were 12.50 at the second place, and 12.99 at the first place. steaks at the first place looked better so i went back.
my dad used to fill our freezer once a year by buying a half a cow from a farmer friend of his we'd kill and butcher it ourselves and get a good price if i ever move back to ND and have a deep freeze i'll do that myself. with this pathetic freezer in my rented home now, i'm stuck with buying them five or six at a time at the store. blah.
i don't have a steak knife i had been using a big crkt hunting knife, but this works better |
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Posted: 11/17/2003 4:31:53 PM EDT
[#22]
 Has more to do with mad Canadian cows.
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Posted: 11/17/2003 4:33:07 PM EDT
[#23]
About time. Texas ranchers have had it rough for the past few years, haven't they? Drought and all. |
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Posted: 11/17/2003 4:33:17 PM EDT
[#24]
Properly sauteed, mushrooms are FANTASTIC with a steak.
The beef prices...I didn't know we had a BEEF CARTEL! There's plenty of dirt cheap beef to be had...BRITISH BEEF! Canadian, too! If you don't mind taking a chance on your brain liquefying and running out your ears, that is... CJ |
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Posted: 11/17/2003 6:36:17 PM EDT
[#25]
I know what you are talking about fullclip. We went and sold a dozen calves last monday.
My grandmother has a beef farm that we go work on each weekend. (free 200+ acre shooting range!) We keep a freezer full of beef most of the time. When we have intrest we also try an sell halves of calves (ahhh, rhyming!) when we can. Good stuff. Teaches you alot too! |
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Posted: 11/17/2003 6:45:03 PM EDT
[#26]
Damn Red_Beard, I am coming to your house for dinner!
That is a nice looking steak! Lose the mushrooms though. |
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Posted: 11/17/2003 7:31:34 PM EDT
[#27]
We are in a seven year drought now. Last week, Wichita Falls, Population 100,000 and home of Sheppard AFB went on restricted water usage, last step beore rationing. Our lakes have not been near full since '96. They figure the resivoirs are less than 50%. Now with the prices up, we just need rain and good pasures.. fullclip |
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Posted: 11/17/2003 8:23:45 PM EDT
[#28]
8.3
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