Posted by BLinWMi on December 31, 2007 at 12:32:16 from (205.188.117.74):
I need you advice on how to have a side of beef cut up. I had a grass fed Brown Swiss steer butchered just before Christmas and the shop is going to process him tomorrow. I am splitting a side with the in laws but have no idea what is best to tell the cutter. I want as many steaks and decent cuts than hamburger. This is the first one I have raised in 12 years and back then Grandma took care of all this stuff so I am really in the dark how to direct the cutter. Appreciate your thoughts.
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Today's Featured Article - Grain Threshing in the Early 40's - by Pat Browning. The setting is rural Wisconsin, halfway between East Troy and Elkhorn, on Hodunk Road, our nation was at war, and I was 6, 7 and 8 years old. George was our "threshing neighbor." He was the one with the threshing machine, a JI Case on steel wheels, and he pulled it to our farm with a JI Case standard tractor also on steel. In those days, steel wheeled implements were common. The roads were general gravel, so the lugs cutting into them wasn't a problem. George would set up the thresher, s
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