Posted by Longmeadow farm on June 10, 2011 at 03:38:34 from (74.76.6.244):
In Reply to: OT- tough beef??? posted by Dave from MN on June 09, 2011 at 16:25:43:
My advise, change abattoirs to someone who doesn't have a butcher shop. I suspect your abattoir paid you the ultimate compliment by "stealing" your steer. However, after gorwing/finishing grass fed beef for over 30 years and have experienced just about every crime inaginable regarding my meat, my advise is as follows. Find an abattoir that can/will work with you, become friends not just a customer. Compliment the abatior, in front of his customers, as appropriate, and don't complain about the little things that invariably will go wrong. Select an abattoir that knows and understands the type of beef you grow. In my case I would never take my animals to an abattoir that knows nothing about aging and processing grass fed beef. Sometimes you may have to search for and cultivate a cabable and honest abattior, but remember in the end it's your business you are protecting... and it's worth it.
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Today's Featured Article - Bad Vibes - by Curtis Von Fange. One of the strangest ways to communicate with our tractor is to ask it how it feels. "Ask it how it feels," you say? Yup, ask it how it feels. Now, as with the other articles in this series one has to be able to hear what 'ole blue' is trying to say in response. The nice thing about our old iron friends is that they are usually quite consistent in their response, rather unlike some people I know who might change what they say due to the weather or other mitigating circumstances. But since t
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