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Some thoughts and questions about beef
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<blockquote data-quote="Logan52" data-source="post: 1836033" data-attributes="member: 32879"><p>We had a heifer calf born last January that could not put weight on its shoulder. It was stepped on or something and could not stand to nurse. The weather was mild so I left it out with the cow, tubed it a few times and then gave it a bottle for about three days. Finally one day I went out and it was standing and nursing. For weeks it remained within a nearby thicket, but I could tell it was nursing. All spring it stayed hid most of the time but by summer it was hobbling along with the other calves.</p><p>When it got to about 550 lbs we had it processed as it would have brought next to nothing at the yards. The cuts are small and have no marbling but they have been delicious.</p><p>Last Sunday my wife put the packages labeled "hocks" in a slow cooker the night before. I think it was the best beef we ever ate. You could cut it with a fork and had a delicious taste. Tonight she took what was left and made vegetable soup. Wow, that good taste was still there and I just ate two bowls of it.</p><p>Red neck Hereford cow and Sim-Angus bull. Mostly in the past we have processed half Jerseys for beef. I am too tight to process a calf that will bring a premium at the yards.</p></blockquote><p></p>
[QUOTE="Logan52, post: 1836033, member: 32879"] We had a heifer calf born last January that could not put weight on its shoulder. It was stepped on or something and could not stand to nurse. The weather was mild so I left it out with the cow, tubed it a few times and then gave it a bottle for about three days. Finally one day I went out and it was standing and nursing. For weeks it remained within a nearby thicket, but I could tell it was nursing. All spring it stayed hid most of the time but by summer it was hobbling along with the other calves. When it got to about 550 lbs we had it processed as it would have brought next to nothing at the yards. The cuts are small and have no marbling but they have been delicious. Last Sunday my wife put the packages labeled "hocks" in a slow cooker the night before. I think it was the best beef we ever ate. You could cut it with a fork and had a delicious taste. Tonight she took what was left and made vegetable soup. Wow, that good taste was still there and I just ate two bowls of it. Red neck Hereford cow and Sim-Angus bull. Mostly in the past we have processed half Jerseys for beef. I am too tight to process a calf that will bring a premium at the yards. [/QUOTE]
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