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Coulotte Sirloin roast... If you haven't had it, your're missing out

You like bugs on your tomatoes, too.

This is homegrown burger, we told the butcher to shoot for 90/10.

It's a little leaner than I'd prefer but still great burger IMHO.

Mesquite smoking as we speak!

I’m not saying Angus is necessarily bad, but the entire Angus is incredible thing is solely based on marketing. A lot of it had to do with Hardee’s/Carl’s Jr. and their Angus burgers.

There are better beef to be had. I once read that Galloways can finish damn near USDA Prime on scrub grass that other breeds pass up and struggle to finish Choice on the “better” forage.

As for up here, I don’t really favor one place over the other, I just look at the cuts whenever I’m in different places and if I see something that looks good, I buy it. I’ve seen pretty good stuff at Mat Valley, but I’ve also seen some real winners at Fred’s over in the case. The trick is to keep your eyes peeled for the USDA Prime ribeyes. Most folks won’t pay what they’re asking, so once you see a batch show up in the case that look pretty good, if you’re not willing to pull the trigger, come back in a few days and they’ll likely be on sale. I tend to buy them when I see them, though. I’m also “that guy” who asks the butcher to move the top layer of steaks so I can see what’s on the level below, covered in butcher paper waiting on the stuff on top to sell before being exposed.

More often than not, we’re eating moose/caribou, so I tend to get kinda picky if I’m shopping for beef. Only place I’ve seen that never really seems to have the occasional winner is Three Bears, but I also don’t go there looking for beef; I’m usually just swinging through to see if they’ve gotten any reloading components or ammo in.

Roger that... I'm about 60/40 between Mat Valley and Freddies. I quit buying at Three Bears when I bought a Prime rib roast that was spoiled, and the a-whole butcher claimed that I didn't cook it long enough. Plus a few of their primal NY and Rib cuts looked like they were ripped off the side of the cow with an excavator ripping bucket (found out once the vacuum packaging was removed for cutting). I've had above average luck at Cubby's IGA in Trapper Creek.

I'm still in the hunt for a good reliable supply locally. I'll give Hungate a try, and see what happens,

Thanks

Yeah, on Valentine’s Day in 2020, they had those bulk/uncut ribeyes for like $4.99 and they’d cut/wrap them for you. I went deep. I think I bought 60-70 pounds’ worth. Ended up regretting that decision after I saw them cut, and I haven’t seen great options in there since.

From a producers standpoint black Angus are top end.

Of course I'm mostly concerned with disposition and what they bring in the sales ring.

The buyers want them and they handle our climate so they work for us.

We are 99.9% straight black Angus, one Char cross cow in the entire herd and when she's gone that'll be it for off color. A uniform set of calves always sells better

Hopefully not more than 1% of a super high quality grain rich ration and half that of a rougher ration.

I prefer to feed all the urea to the grass and let the cow eat the grass.

All you folks claiming that a decent steak can be found in a restaurant?

At what price?

I guarandamntee nobody in this household is paying $20/pound for meat even if it is precooked and carried to the table by a nude supermodel.

Certainly not when there is a 25 cu ft freezer in the garage ALMOST running over with the same stuff.

Well you’re fugked because there’s no steak at a restaurant to suit and you damn sure can’t grill one. There’s always chicken

So Sam, the black calves are actually outselling herford now?

20 years ago, I had my fingers more in the game than just raising three or four to feed the family each year.

Back then, around here anyway, "English" all sold about the same.

I have noticed there are few herfords grazing in the pastures around here.

One of my favorite things to grill is a whole chicken.


Bought one of those ceramic beer can chicken deals and it works great.

I don;t knock any breed of cattle.

Been perfectly happy eating all cuts of beef, pork, and chicken with no use of a grill for sixty five years. That sure as hell ain't about to change now.

Idaho, oh yeah, at least here they sure do.


I'm not dogging on Herefords and they bring good money but I would wager the blacks go higher.

Another $50-100/head adds up.



Main thing is uniformity. Rainbow herds sometimes get dinged a little, that and big heads, overly big bones, buyers don't like that.....lol

Whoa. WHOA! right there podner!

Needs nude pics of the supermodel.

At the risk of campfire scorn, some of the best steak I’ve had is Chuck steak.

Carefully selected though.


ETA: too often they look less like marble and more like a metamorphic schist.
geology joke there. 😁

Freezer running over with the same stuff.........

Thats like saying grandmas spaghetti is just the same as Beefaroni.

Chuckeyes can be good, I had the butcher save 'em.


Went all steaks and burger, other than the tri tips, no roasts.

OK, it's hard to ruin a good cut of meat.

Taking a bad piece of any meat, and making it taste good IS, cooking.

Sammo! Can be good? My favorite steak going..