Well, no pressure now.

TSnave

FNG
Joined
Oct 21, 2021
Messages
68
Location
Montana
My wife does a lot of work with local ranchers on conservation projects. A few months ago she ordered half a hog from one of the local guys. Last month he called up and asked if she wanted a whole one instead. Today the meat freezer looks like this:
PXL_20221006_000432078.MP.jpg
And she talked to another one who needed to find a home for half a beef, which is coming in February.

Fortunately we have another big chest freezer to take the beef and anything I take this year. But I'm feeling a definite lack of pressure to harvest game.
 

Pacific_Fork

Well Known Rokslider
Joined
May 26, 2019
Messages
1,101
Location
North Idaho
I’ll be a good WKR friend and take half that bacon off of you now and ribeyes when you get the beef. God I miss ribeyes!!
 

jayhawk

WKR
Joined
Apr 2, 2022
Messages
444
Oooh that looks good! Now that the pressure is off just get out there and enjoy looking at animals!
 

Rob5589

WKR
Joined
Sep 6, 2014
Messages
6,243
Location
N CA
Picking up a 1/4 this week. Prices are up a good amount from a few years ago but still better than store bought. Better quality as well.
 

Rich M

WKR
Joined
Jun 14, 2017
Messages
5,107
Location
Orlando
We get a cow whenever a buddy who raises cows needs to get rid of one. Had to upgrade to a bigger chest freezer.

Yup - takes the edge off "needing" to kill game for meat.
 

Nick992

Lil-Rokslider
Joined
Sep 28, 2022
Messages
115
Location
NC
What a great problem to have!
Just need to eat more, or better yet, have a party
 

SWOHTR

WKR
Joined
Aug 1, 2016
Messages
1,439
Location
Briney foam
I cut these today from 1/2 a beef for a customer.
Not to hijack the thread, but can you please explain the allure to leaving that big ass bone attached? It seems so impractical, like it's just another way for a neutered man to attempt to express any remaining shred of masculinity while holed up in Suburbia...
 
Joined
Jul 20, 2014
Messages
931
Location
Kirtland, NM
It’s the type of cut it is. It’s called a tomahawk ribeye. Cut between each rib bone making a really thick ribeye. The long bone serves no purpose just like it serves no purpose on a French cut leg of lamb or French cut rack of lamb. It’s only for looks and giving it a different name so it can be sold for a higher amount.
 
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