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We have just killed a cattle beast, what other cuts should i consider ?
I get beef cheeks, brisket, tongue, all the good steaks, shin fillet, roll the ribs for roasts [quite like a bit of fatty roast lol] a bit of corned beef with fat on, few savs and sausages with duck meat added and mince, i think i have forgotten something ... i dont like bolar or top side roasts to dry , see the fatty roast comment.
How about making that topside into biltong?
Its pretty easy, heaps of good 'how to' threads on here [emoji106]
Its a good lightweight snack mate [emoji41]
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Get the Bolar and Top side cut into schnitzel, its bloody good. However if you wrap those cuts in tin foil and chuck them in the slow cooker (no water etc) and dry roast you will change your mind on how they taste, not dry at all.
Pretty comprehensive self sufficiency list there mimms but you forgot making saltpetre from the dung to make your own black powder that you can put in a powder horn made from well a horn.Quote:
Originally Posted by mimms2
straight mince ....any and all bits you not sure of,or grain runs wrong way for good carving,into the mince pot with you...... super easy and versitile.....my deer end up around 60% minced now days...and it doesnt last long.
Don't forget the Tongue and Cheeks
Cheeks are nectar
I've sent a self addressed envelope. Please put the tail in and post back to me.
have heard some rumours here in the manawatu of butches not even giving back the customer the correct meat. Giving a different animals back to the customer. And keeping cuts etc...
How you tell if its your beast your getting back ?
Yea why has no one been working on multi tail oxen
Was mentioned aboveQuote:
Originally Posted by hamsav
What about the other end
Tongue'n'cheek :-)
wallaby tail makes good substitute .....
Greetings Muzza,Quote:
Originally Posted by muzza
This is what my sister in Oz does for the reasons you give. I still like the farm kill route but freely admit that you and my sister have got it right. Its a bit like taking an old and obsolete rifle (should there be such a thing) hunting. It is just the joy it gives to some.
Regards Grandpamac.
As above Bolar is not a roast, it is slow cooked jelatinous soft juicy delicious joy.
Roasted yea it would be dry alright!
This is exactly what we did for 2 years in a row with the killers we raised but only because at the time the prices for selling them live were so ridiculously high.Quote:
Originally Posted by grandpamac
We then bought a pile of the cuts we liked plus pork. But all from a good small town butcher. The year after that he got our next killer beefie to brake it down.
As an aside my wife loved raising them and can still recall the names she gave them. She raised them from calves but the price of milk powder went crazy around that time so she gave up on calves.
you have to rely on the honesty of the butcher , most are ..................!!!!?????
you have to rely on the honesty of the butcher ....most are ....years ago I built 2 mobile chillers to leave on farms in South Taranaki , here in OZ no meat is allowed to leave farm and there are mobile butchers with own chillers operating .Quote:
Originally Posted by Jusepy
Not when it's over $ 30 for a average cutQuote:
Originally Posted by muzza
My city no longer has a single brick and morter shop type butcher that I am aware of.Quote:
Originally Posted by muzza
All are franchise or /homekill and wild game.
There is litterally no Butcher shop in Nelson region where you can walk into shop and ask for this or that cut done whatever way.
Take your pick from the plastic trays in the chiller....:oh noes:
Fuck you urbanisation and globalization.....fuck you very much.
Support him or you will lose him and be left with supermarket meat.Quote:
Originally Posted by muzza
We run a small Angus x heard and there's no way any butcher/meat supplier has meat that even compares in taste - but that's just my opinionQuote:
Originally Posted by muzza
Don't expect to be buying pure beef bred cuts for much longer, if the current price we are getting for animals continues. Its gonna be all dairy cross animals out there. Can't make money out of keeping beef mums on pasture for an entire year, plus feed their weiner for 5 months of the year, for $700. Three years ago it was an awful lot closer to $1000 a head
And that's only top line animals heifers were averaging $450 a head down here
Sell own and buy what we need at Fine Meats in Tok.
Used to home kill when 4 kids living at home.
Nothing wrong with x breds they taste pretty good.
Our home kill is good.
The wife is gf coeliac and his gf sausages taste as good as any.
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About to put 2 calves on our property to fatten up, will be shared around with friends and family when ready. We are not in it for the money but to get better quality meat.
No butcher here though the nearest is Rangiora
Thanks for replies fellas. Yes we do oxtails and cheeks along with shin fillets they are the best bits i reckon after being in a slow cooker with pre fried onions.
From what I understand the New World opened up here and basically priced the last local guy out of business, then slowly but surely increased pricing on everything (esp. meats of average cuts/quality).Quote:
Originally Posted by veitnamcam
Wouldn't be surprised if it is one of the more expensive NW stores in the country now. If you have ever stopped by to get supplies for a Kaimanawa trip you will likely know what I mean.
P.s if headed down from up north and need supplies, stop at the Park n Save in Taupo instead.
I agree. And if you want it even cheaper, Pac N save Rotorua has even sharper prices.Quote:
Originally Posted by Preacher
But getting back to meats, do make sure you support any bricks and mortar butcher shops. The bastard multinational supermarkets rip the arse out of the poor primary producer, be that meats or fruits and veges. Got given some gold Kiwifruit from a mate who lives in Tauranga. Was graded as 'pig food', as its touched the ground (FFS!!!)
OMG, as big as a childs fist, and oh so yummy. Makes the $8 gold kiwifruit from the supermarket look like pathetic quail eggs:P
The topside makes excellent schnitzel,and I'd consider corning the blade.corned bolar and x cut is very tasty,as the silverside is.if corned meat is not your thing I suggest salami,considering you have added duck to your mince I wouldn't mince these cuts as you'll have a heap of mince.Quote:
Originally Posted by sore head stoat
Give whariti meats a go in Woodville.Quote:
Originally Posted by Jusepy
I can vouch that you'll get your own back.all meat is kept tagged through the whole process.
Just a side note, I feel for you meat growers at the moment, lumps of rump steak were selling here not long ago for $8.99 a Kg. You could mince the whole thing and have mince cheaper than they sell it for in the same supermarket. If they can do that pricing then whats the grower getting?
Yep, we're getting SFA at the moment. Yet the markets are commenting that beef is rocketing in price in the US of A. Go figure.
I know a stock agent that txted a big buyer at one of the sales gone by, that he hoped he could sleep at night, knowing he had basically rooted the people putting the first 250kgs on weiners, so low was the price he paid for them.
Theres a shitload of profit gouging going on between paddock and supermarket shelf, thats for sure.
Beef schedule plummets: farmer loses money. Meat works still makes its cut. Transport company doesn't lower prices. Fert companies don't lower prices. Diesel companies don't lower prices. Need I say more??
How close is Harris Meats in Cheviot ? They have a licenced slaughter houseQuote:
Originally Posted by Happy Jack
Nice thought, but so many smaller processing plants have closed that there's always waiting times to get your stock into be processed at the bigger plants. Usually when farmers are getting rid of stock its because they have reached weight, or are running out of grass, so can't afford to keep them.