Posted by Dean Olson on October 08, 2012 at 06:31:07 from (98.196.66.64):
In Reply to: Tough beef posted by Ralphwd45 on October 07, 2012 at 20:53:58:
I'm not fan of the "grass fed" beef. I believe it's a marketing gimmick. It's far cheaper to put cattle on pasture that try to keep them grain fed.
Especially here in TX. Dang things taste like the brush they've been eating and leather tough.
I grew up on Iowa grain fed beef and still think it has the best taste and tenderness.
Growing up we gave butcher steers a limited pasture, alfalfa, and cracked corn. About 6 weeks before we butcher we penned them up and fed as much corn as they would eat and not allow any physical activity. We butchered them young at about 900-1000 lbs. This was about the right amount to fill the freezer for the year.
My grandfather talked about penning them up and feeding corn till they just about went down. I never could get him to tell me how long that was.
Mom kept 3 of the biggest chest type deep freezers in the basement. We raised hogs,beef, chickens, a few ducks and geese. Had a big garden that Mom canned and froze from. Her grocery run was for staples, milk butter flour coffee etc.
We sure ate better back in the day than we do now.
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Today's Featured Article - Fasteners: The Nuts and Bolts of Nuts and Bolts - by Curtis Von Fange. The nuts and bolts of nuts and bolts is an interesting and essential piece of knowledge that applies to our older tractors. An improperly torqued capscrew on an engine head or a shear bolt that is too hard on the driving shaft of a bushog can create havoc and make an expensive and uncalled for repair. Let�s examine the purpose and design of these fasteners in order to ensure their proper use. Fasteners are probably one of the aspects of mechanics that is given the least amount of thought.
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