Home Forums Hunting & Shooting Hunter's Campfire jim conrad...beef

Jim i have a few questions for you....do you sell direct to the public.....if so is there a butcher where you are at that could handle it...am looking for a whole, finished to a prime level..


if so we can take this to a pm if you would rather....thanks........bob

I'll just say after eating mostly local grass fed beef for years, it's so much better than the feedlot beef. We have friends that do cow calf and usually have a cow or bull that needs to be processed, so we get all all burger that way. They usually do a couple feeders each summer for family and friends that are mostly steaks.

I just read they are giving away potato's in Idaho by the semi load. I wonder how those would feed out.

jim says he likes a barley finnish.....i want to try one........plus support a mt rancher.......bob

We split a calf with friend. We buy from a friend. Way better meat than store bought.

We used to feed a mix of ground oats and barley when I was young. This was on pasture or hay year round. Ed k

hanco….I am surprised you didn't reply with ….pussy!.....ha......the last beef I got was good....one before that good taste but you needed a chain saw to cut it......one before that fat had a taste of rancid to it....need a good butcher for sure.....bob

When me and the old woman meet up tonight....I will see what she thinks.

fair enough......bob

I live in AZ, buy my beef from a rancher outside of Riverton WY and the beef is processed in Thermopolis. Last year we took a road trip to get it, this year they dropped it off at the house on their way to Wickenburg.

I picked up a half a beef from my rancher here in Florida last Saturday, It took six weeks from when I ordered to when they called to say it was ready, they had sent it out to their butcher for processing. I paid $1280.00 wrapped and frozen. I am buying from The Dam Ranch @ about $5.45 a pound after processing weight.

Right after I got home I saw the following post here.



I'm assuming Joel is doing his business in Alaska, could be wrong.
Price seems kinda steady across the board.

Joel/AK Lives in Michigan now.

Thanks, I knew I was guessin', still find it interesting we both paid the same price so many miles apart.
Guess that is just how it rolls....

I believe there is a pretty big delay in processing no matter where you go.

We just had a steer butchered and called around in roughly a 100 mile radius from Billings to find options. Most were out 2-3 months to butcher and process a steer.

I did find a little butcher that a friend recommended. He actually called me tonight to clarify the cutting instructions as they are breaking our steer down tomorrow. This was almost 2 months faster than the others in the country.

If you want some info on contact for the guy, and after the end of this week when we get our beef back, a review on the job they did, drop me a PM and I will share with you our experience.

If you have a source, do it or find one.

SO much better than store bought beef.

This smoked t-bone did not suck yesterday.

Our local butcher is booked through December, we have plenty of beef if you can do it yourself or haul away...

That’s pretty much the situation around here.

One shop is stopping all their custom butchering. They were all backed up before that. Now it’s worse. We have appointments for 6-8 hogs early this fall. We get those slots a year in advance.

I know of a guy down Saddle Butte that does butchering and he did a great job for us.

I can't remember his name but I can tell you how to get there if need be.

I just called my cousin and ordered another quarter.

Thanks, BOB!

lol

Off topic but...

Any tips on buying local pasture raised that WON'T taste like dirt? The meat we've got is OK but the fat tastes like dirt. This is from local farms in GA claiming grass fed and grain finished. If you're the Worcestershire well done steak sauce type that is OK, but not for me. That's why I trim fat off venison.

My source is a cow/calf operation. He raises them on grass and hay. And feeds them twice a day on corn silage and ground corn and oats. The flavor is outstanding. I'd look for someone that does similar or finishes them with barley like Big Jim does.