the_jersey_lilly_2000
Well-known member
grass finished steers in to the packer today. Well....finished with what little grass we do have at the moment LOL
Hauled one of our....
- Thread starter the_jersey_lilly_2000
- Start date
Soapweed
Well-known member
Looks like mighty good eating. His troubles are over. :wink:
gcreekrch
Well-known member
He should eat mighty fine. How long do you hang a beef for your own table?
the_jersey_lilly_2000
Well-known member
The packer we use will hang it no longer than 12 days.
Yesterday when we hauled in, he had two other steers ,and about 40 hogs to do. I knew he did hogs too, but that's the first time we'd seen them there. Haha, wouldn't mind puttin one of em in my freezer too. They were nice.
Yesterday when we hauled in, he had two other steers ,and about 40 hogs to do. I knew he did hogs too, but that's the first time we'd seen them there. Haha, wouldn't mind puttin one of em in my freezer too. They were nice.
Faster horses
Well-known member
We are currently going through a bit of a problem with the
business that processes our meat.
Here's what happened. I'd like some input on this.
We fed a heifer out that injured her foot last summer.
She was fed with some steers and fed for 120 days.
As she got heavier her foot started to bother her.
We took 3 steers and the heifer to be processed. I called
in how we wanted it cut and wrapped. They called and
said it was done and to pick it up. I cooked some steaks and
while they were a little small, they were really good. Tender,
and tasted great. I've cooked roasts, no problem. Now the
hamburger is a different story. Smelled rancid when I cooked
it. Once was enough. I don't want to cook up any more hamburger...
we did give some away before we realized there was a problem.
So I called that person and asked how the hamburger was and
they said, "well, since you asked, it wasn't great."
So, I called
the processing plant and talked with them. They said that she
wasn't fat enough to hang that long. I asked how long they hung her and
they said 2 weeks, but that was too long. I then asked, "who told
you to hang her 2 weeks?" They said that's what they do. To which
I replied, "why didn't someone tell us she wasn't fat enough to
hang that long? Why didn't you ever mention this to us? I called
once about the processing directions AND then again about
making some jerky. No one ever mentioned a problem with
anything..." :x
My mother was a meat wrapper. And she said if there is anything
wrong it will show up in the fat of an animal. I think they mixed
some rancid fat with this hamburger, but they deny that. What I
think would be fair is for them to replace some of the burger, if
not all...
If they didn't mix some bad fat with the burger, why wouldn't all
the meat have a bad taste? You can smell that burger when it's
cooking, does not smell like good burger.
I'd appreciate any comments. Never have we had this happen
before, ever.
business that processes our meat.
Here's what happened. I'd like some input on this.
We fed a heifer out that injured her foot last summer.
She was fed with some steers and fed for 120 days.
As she got heavier her foot started to bother her.
We took 3 steers and the heifer to be processed. I called
in how we wanted it cut and wrapped. They called and
said it was done and to pick it up. I cooked some steaks and
while they were a little small, they were really good. Tender,
and tasted great. I've cooked roasts, no problem. Now the
hamburger is a different story. Smelled rancid when I cooked
it. Once was enough. I don't want to cook up any more hamburger...
we did give some away before we realized there was a problem.
So I called that person and asked how the hamburger was and
they said, "well, since you asked, it wasn't great."
So, I called
the processing plant and talked with them. They said that she
wasn't fat enough to hang that long. I asked how long they hung her and
they said 2 weeks, but that was too long. I then asked, "who told
you to hang her 2 weeks?" They said that's what they do. To which
I replied, "why didn't someone tell us she wasn't fat enough to
hang that long? Why didn't you ever mention this to us? I called
once about the processing directions AND then again about
making some jerky. No one ever mentioned a problem with
anything..." :x
My mother was a meat wrapper. And she said if there is anything
wrong it will show up in the fat of an animal. I think they mixed
some rancid fat with this hamburger, but they deny that. What I
think would be fair is for them to replace some of the burger, if
not all...
If they didn't mix some bad fat with the burger, why wouldn't all
the meat have a bad taste? You can smell that burger when it's
cooking, does not smell like good burger.
I'd appreciate any comments. Never have we had this happen
before, ever.
the_jersey_lilly_2000
Well-known member
This is just my opinion....but if they are in the business, they should know when one isn't fat enuff to hang that long, and proceed accordingly. I would think they'd call and say...oh by the way, this heifer you brought in only needs to hang for 7 days...or whatever. Not just hang it and let it ruin.
Don't know if there's anything you can do about it, or if they'll make it right. But I sure wouldn't be usin them again.
When I said, ours will hang no longer than 12 days.....that doesn't mean they hang everything that long. We've had them call after 10 days and tell us it's ready. This particular processor has a USDA fella on Staff, so it gives me a lil more peice of mind.
Don't know if there's anything you can do about it, or if they'll make it right. But I sure wouldn't be usin them again.
When I said, ours will hang no longer than 12 days.....that doesn't mean they hang everything that long. We've had them call after 10 days and tell us it's ready. This particular processor has a USDA fella on Staff, so it gives me a lil more peice of mind.
Grassfarmer
Well-known member
Yes, it's interesting once you get into beef processing business. We've had all kinds of experiences up here - plenty crooks in the business, plenty of them consider it fair game to steal a little of each animal they custom process, others substitute your beef with some crappy old cow they had. It all comes down to trust and we now work with a very good processor for our beef. Mix ups still happen once in a while with wrong cuts made etc but a reputable operator will make it right for you financially. I am wary of custom processors who have a large retail store out front as they tend to be tempted to dip into their custom cattle more than a guy whose main business is custom kill.
We get our beef hung for around 16-18 days and we know we have enough fat on them to allow that. I'm not sure how your southern cattle hang in comparison - the steer pictured here has a good shine on him but I doubt he would have the fat cover on him that I like. Some of these smaller plants are starting to wet age beef now so that's another thing to watch out for. I'd rather have my beef cut on day 2 than store it in a bag of water for a couple of weeks.
FH -sounds like you got cheated - there is no way the ground tastes bad and the rest of the cuts good - my guess is the ground you got came off an old lean cow. Tastes rancid and gross every time. We had the same experience with cross-rib roasts once upon a time.
We get our beef hung for around 16-18 days and we know we have enough fat on them to allow that. I'm not sure how your southern cattle hang in comparison - the steer pictured here has a good shine on him but I doubt he would have the fat cover on him that I like. Some of these smaller plants are starting to wet age beef now so that's another thing to watch out for. I'd rather have my beef cut on day 2 than store it in a bag of water for a couple of weeks.
FH -sounds like you got cheated - there is no way the ground tastes bad and the rest of the cuts good - my guess is the ground you got came off an old lean cow. Tastes rancid and gross every time. We had the same experience with cross-rib roasts once upon a time.
Faster horses
Well-known member
FH -sounds like you got cheated - there is no way the ground tastes bad and the rest of the cuts good - my guess is the ground you got came off an old lean cow. Tastes rancid and gross every time. We had the same experience with cross-rib roasts once upon a time.
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Thanks for your post, and yep. I agree. I'm trying to give them a chance to make it right. I sent some of the burger over for them to sample but they didn't cook it. The son said to count the packages and let him know how many there were, so I thought
all was going well and they would replace it. I didn't even ask for it all to be replaced, just some. But Friday, the dad who started the business--and who we have done business with for 16 years; called
and wanted to know what was going on. Now they are trying to say it
was because the animal was injured...so I don't know what it going to happen. I think, if they don't take care of this, I'll take them to small claims court. I'm more than willing to work with them, but if they just
try to pass it off, I'm not gonna just lay down and let them do nothing.
Actually, this is the second time I have not been happy with them.
They built a big processing plant about 40 miles away and since then,
it just hasn't been as good doing busines with them as it was when
they were smaller.
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Thanks for your post, and yep. I agree. I'm trying to give them a chance to make it right. I sent some of the burger over for them to sample but they didn't cook it. The son said to count the packages and let him know how many there were, so I thought
all was going well and they would replace it. I didn't even ask for it all to be replaced, just some. But Friday, the dad who started the business--and who we have done business with for 16 years; called
and wanted to know what was going on. Now they are trying to say it
was because the animal was injured...so I don't know what it going to happen. I think, if they don't take care of this, I'll take them to small claims court. I'm more than willing to work with them, but if they just
try to pass it off, I'm not gonna just lay down and let them do nothing.
Actually, this is the second time I have not been happy with them.
They built a big processing plant about 40 miles away and since then,
it just hasn't been as good doing busines with them as it was when
they were smaller.
A
Anonymous
Guest
The old butcher I worked with for years used "the slap test"...He'd walk thru the cooler every morning and slap the sides of beef hanging there- and he could tell by the "splat" sound and the feel when they were ready to cut...
A few years ago I got some bull burger from a neighbors 4 year old bull that broke a leg...That stuff was kind of rank- but worked good if you used it in chili or a bean dinner...
A few years ago I got some bull burger from a neighbors 4 year old bull that broke a leg...That stuff was kind of rank- but worked good if you used it in chili or a bean dinner...
Faster horses
Well-known member
OT, I tried to use this in a Ranch Bean dish, it just smelled too bad.
I thought maybe it would be ok cooked on the grill--it doesn't taste
bad--but I haven't had the courage to try it. In fact, I haven't cooked
any burger for awhile... :shock:
I thought maybe it would be ok cooked on the grill--it doesn't taste
bad--but I haven't had the courage to try it. In fact, I haven't cooked
any burger for awhile... :shock:
Beef does not smell rancid when it gets a little old but pork does. That is why when store bought hambuger gets a little old it starts to smell when cooked.
It sounds like they ground your hambuger with some old pork fat.
It sounds like they ground your hambuger with some old pork fat.
leanin' H
Well-known member
I haul all my custom beef to a meat plant i trust. Too many stories like yours of folks not getting thier beef in return or shoddy cut and wrap jobs. I pass by 2 other butcher who are much closer. But when somebody cuts into a piece of meat I sold them, I have to know what they are eating. Folks remember poor quality and go somewhere else. I also think ya got some bad suet added. Not sure what ya should do about it!
Lilly, hope that steer melts in your mouth.
Lilly, hope that steer melts in your mouth.
Grassfarmer
Well-known member
Would beg to differ on that one alabama - I've tasted rancid beef out of plants that never see a hog near them. I think I know the taste, smell and experience that FH is talking about - we had it once too and it's not something you forget. My guess would still be that the ground came off an old lean cow or bull - these critters can taste rank and rancid without being old on the hook.alabama said:
