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Old 06-26-2009, 11:27 AM
1,297 posts, read 3,158,208 times
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Originally Posted by marmac View Post
When a farmer ships a cow to a sales barn or to a packingplant, that cow ----regardless the condition--will end up as boned out hamburger meat.
( not T-bone and porterhouse steaks like many city slickers presume) cuz of age = tenderness

If Broken Tap sold an older ewe, I doubt the meat would end up as lamb chops or leg-of-lamb.

Same thing with cattle .
I didn't know that Marmac. But then again we don't sell many beef steers...the bull calfs are sold asap, and the cull cows get X price from the cattle dealer. We don't go to auctions or anything.

As for lamb versus beef, you are right, they are the same. The USDA inspector breaks the leg of the lamb to determine age if in doubt...something about the marrow is different beyond 14 months.

In another lifetime I would love to be a USDA Meat Inspector...it's not that I enjoy killing, but I do like the butchering trade as a whole. I just find it kind of neat. Maybe its because when I was 5 years old I watched a Kosher Packing Plant slaughter my prize Black Angus (grandfather's really). The guy said it was a nice animal and gave us 5 more cents a pound for it. Then he proceeded to use a special sword, had pillows under it and basically slaughtered it in a ritualistic act. It was weird, but I remember the sword most of all. Huge in size and super sharp.
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Old 06-26-2009, 02:35 PM
Location: Oklahoma(formerly SoCalif) Originally Mich,
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I do remember watchng a cow get it's head chopped off with some type of cutting blade, but that's all I remember.
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