Your reply gave some great insight to meat weight. I use to buy 1/2 hanging beef sides, do our own butchering( Not fancy but eatable) saved bones for soup, and the puppy. Ground our own hamburger, Last one we bought broke me of the habit . Large 1/2 side of beef. When we got it home, we butchered ,wraped froze, ect. Time to use it and Dam meat tasted like sorgum molasas.Had to be what the farmer fed to the steer to gain weight. The meat was so bad, even the dog refused to eat it. Took it back into the woods for the bear and cyotes.I don't know how to tell if the next one (if i ever do) won't taste that way and any way to determine the feed given to the animal prior to butchering. Any Suggestions along this line, just in case I relinquish the idea of NEVER buying hanging 1/2's again?Sure would be appreciated. Back to Experience. Reguards LOU/
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Today's Featured Article - Tractor Implements and Their Use - by Curtis Von Fange. Dad was raised during the depression years of the thirties. As a kid he worked part time on a farm in Kansas doing many of the manual chores. Some of the more successful farmers of that day had a new time saving device called a tractor. It increased the farm productivity and, in general, made life easier because more work could be done with this 'mechanical beast'. My dad dreamed that some day he would have his own tractor with every implement he could get. When he reached his early sixties
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