Posted by da.bees on August 05, 2012 at 15:22:22 from (72.181.183.240):
In Reply to: 1/2 a beef posted by Huskers86 on August 05, 2012 at 10:34:27:
Just my opinion but I believe the majority of home butchered beef hangs far too little. Same can be said for ones at custom processers because the processor doesn't have ample cooler space. As it stands now I stock the freezer with cuts we like from the supermarket when on sale. I have had nothing but trouble from custom processors over the last 40 years. Over stating hanging weight,no prime cuts like porter house,cutting 3 days after killing,failing to follow instructions and on and on including the old switcheroo of carcass. Not to turn it to a political rant but adding insult to injury,athorities turn a deaf ear to it when reported. A local couple who raise a rare breed and sell to a niche market went as far as presenting dna evidence to DA, state att general and USDA. The buyer was unhappy with the meat. Grower agreed the meat was substandard and presued the matter in order to place blame with processor and preserve growers reputation. I am starting to think Texas should return to the old ways of settling disputes.
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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