[Synopsis]

Great pics! LOL, it's still green down here and leaves are just beginning to fall off the trees.

[TheComputerGuy]

That beef looks mighty tasty!

M.

[Goodpasture]

It is. We don't corn finish our beef, so it is pretty lean. But those are Dexter's, so they only produce about 400 pounds at 18 months. Our butcher comes to the field and kills the animal, then dresses it, cuts it in half, and hauls it back to the processing plant as two sides. I find it makes a lot better tasting and tender beef or pork....it doesn't have the adrenaline and hormones that are generated when an animal is forced onto the kill floor of the slaughter house.

[Synopsis]

Originally Posted by Goodpasture

It is. We don't corn finish our beef, so it is pretty lean. But those are Dexter's, so they only produce about 400 pounds at 18 months. Our butcher comes to the field and kills the animal, then dresses it, cuts it in half, and hauls it back to the processing plant as two sides. I find it makes a lot better tasting and tender beef or pork....it doesn't have the adrenaline and hormones that are generated when an animal is forced onto the kill floor of the slaughter house.

That is interesting. I have had plenty of steak here in Texas and it's not that good. Whenever I have a steak in Oklahoma, it is TENDER. I wonder if that's the difference. I'm also for a humane way of killing the animals; they are, after all, living beings and need to be killed in a humane way.

[TheComputerGuy]

I would have assumed ALL the beef out there would be better than here...
Even if only for the fact that most of it is raised out there and gets to market quicker.

I've had fresh, local beef, (but that's the exception, not the rule ) and it's WAY better than the stuff we get at the market.

But how it's killed is very important for exactly the reasons GP stated.
Maybe they'd taste even better if they were fed a trough of beer first...
Could be interesting.

M.

[peggydavis]

Originally Posted by Goodpasture

It is. We don't corn finish our beef, so it is pretty lean. But those are Dexter's, so they only produce about 400 pounds at 18 months. Our butcher comes to the field and kills the animal, then dresses it, cuts it in half, and hauls it back to the processing plant as two sides. I find it makes a lot better tasting and tender beef or pork....it doesn't have the adrenaline and hormones that are generated when an animal is forced onto the kill floor of the slaughter house.

Have you looked into the Oklahoma Food Cooperative to sell your beef? I am trying them out as a buyer and I am looking forward to some "real" food.

[LadyRobyn]

Goodpasture, Great pics. Love the goat... he seems to be looking at you and waiting for some "room service". My Gramma and Mother-in-Law both had Pygmy goats and I have ALWAYS wanted one. Probably good that they don't allow them here in town, or I would have a herd.

[mkfarnam]

On our dairy we had Holsteins, Guernseys,Jerseys and later( the spelling of the name is wierd so I'll spell it the way it sounds) Charlois/ Charlay. A cream colored pure breed that was just introduced to our area.
It may be this Charolais, but I swear the name had an x at the end.



Department of Animal Science at OSU - Main

Department of Animal Science at OSU - Main

[peggydavis]

I was driving down the road and stopped for some cattle that were being driven across the road. Had to take some hurried pics.

Here's one of the cowboys driving the cattle away from the gate.



Here is a real cow pony ridden by a real cowboy. He was saying, "Thank for stopping, ma'am!"

[TheComputerGuy]

It's "The Marlboro Man"!

M.