MEAT
Printed From: Unofficial Allis
Category: Other Topics
Forum Name: Shops, Barns, Varmints, and Trucks
Forum Description: anything you want to talk about except politics
URL: https://www.allischalmers.com/forum/forum_posts.asp?TID=170873
Printed Date: 27 Sep 2024 at 12:41pm
Software Version: Web Wiz Forums 11.10 - http://www.webwizforums.com
Topic: MEAT
Posted By: FREEDGUY
Subject: MEAT
Date Posted: 06 May 2020 at 6:23pm
Wife just left the local Aldis, no meat in the coolers  , had to settle for a bag of frozen chicken  , I'm NOT a chicken eater 
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Replies:
Posted By: steve(ill)
Date Posted: 06 May 2020 at 7:03pm
I went to Wal Mart this morning.... about 60% full in the meat section. .... had a whole ISLE of TOILET PAPER !!  ------------- Like them all, but love the "B"s. |
Posted By: Kansas99
Date Posted: 06 May 2020 at 7:12pm
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Wishful Thinking Department Ag Secretary Sonny Perdue said today that packing plants should be “back to 100% capacity in a week to ten days.” I doubt it happens hope I'm wrong. ------------- "LET"S GO BRANDON!!" |
Posted By: steve(ill)
Date Posted: 06 May 2020 at 9:40pm
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any plant that closes has the guys quarantine for 14 days... NO symptoms and you go back to work and plant reopens........... the 100% might be a dream. ------------- Like them all, but love the "B"s. |
Posted By: desertjoe
Date Posted: 06 May 2020 at 9:51pm
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Wouldn't it be lots cheaper for the owners to get their employees TESTED all in one day,,,quarantine the ones positive and let the others go back to work,,,,,Or is that too simple,,??
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Posted By: shameless dude
Date Posted: 06 May 2020 at 11:45pm
| hamburger is $7.99 a lb. here, that includes the water they pump into it to! |
Posted By: jaybmiller
Date Posted: 07 May 2020 at 6:05am
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dang HB is cheap... I just got my natgas bill for last month .... used $60 worth of gas, $20 added as 'Carbon Tax'..... do the math... 33.33333333% tax rate oh yeah 13% COMPOUNDED on top as well... ------------- 3 D-14s,A-C forklift, B-112 Kubota BX23S lil' TOOT( The Other Orange Tractor) Never burn your bridges, unless you can walk on water |
Posted By: Kansas99
Date Posted: 07 May 2020 at 6:30am
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Yep Shameless, and there are people right now that can't sell their fat cattle. If I guy could swing it right now you could save money like never before just going and buying a fat and hauling it to the butcher. Crazy when they are trying to pay $1 on the hoof and what the retail is right now ------------- "LET"S GO BRANDON!!" |
Posted By: Kansas99
Date Posted: 07 May 2020 at 7:18am
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Jay, just wait till they put that carbon tax on your hamburger for all the natural gas those cows put off. ------------- "LET"S GO BRANDON!!" |
Posted By: Ray54
Date Posted: 07 May 2020 at 12:33pm
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You don't have to be that smart to see this coming. The fake news has been worrying about the workers packed up together at the big packing houses for a month. I told the head shopper a month ago buy a little extra bacon. Even though in regular times it doesn't save any money, I still feed my own beef and have it processed.On another site for different color of tractor several have told of visiting hog feeders and buying fat hogs for as little as $50 as they were going euthanize them and bury in a land fill. But you have to be willing to process it yourself as all the small processors are booked for months. From my understanding the packing house doesn't want hog that have gotten to large so no market if they keep them alive. Sad state of affairs all the way around for a made up political pandemic.
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Posted By: Kansas99
Date Posted: 08 May 2020 at 6:10am
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"From my understanding the packing house doesn't want hog that have gotten to large so no market if they keep them alive." Ray, that is correct and also true for fat cattle. Young gentlemen has about 50 fat steers at a small local feedyard that no packers have showed up to even bid on let alone buy, now they have been on feed so long they weigh over 1800# and they won't take them if they could because they're too big. His only option now is to send them to a cow packing house that can rail big carcasses. The only cow plant that will kill them is over 700 miles away and bidding 70 cents on a animal that is worth $1.10 and he'd have to pay the freight to get them to Wisconsin. The poor guy will loose over $800 a head before its over I think. I was tossing the idea around of buying one from him and butchering it myself, if the steer would yield even 60% you would be getting beef for a little over a $1 a pound ------------- "LET"S GO BRANDON!!" |
Posted By: IBWD MIke
Date Posted: 08 May 2020 at 8:50am
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Doesn't seem to be too bad around here. Local Fareway store keeps having great sales on steaks I like. I'm not hording but not going to let these prices get by either. |
Posted By: jaybmiller
Date Posted: 08 May 2020 at 9:02am
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getting meat is NOT a problem,wife and grandaughter work at local 'organic' farm/market. However TRY to get ONE bag of concrete mix ??? Order now, pickup 1st week in JUNE !! There's 127 bags IN THE STORE....... Wife ordered some for the 'contractor' to set ONE post, she ordered 2 bags.... I'm thinking(fuzzy memory..) 4 bags for a 4by4 in a 4' deep 8" hole. It's going to be 'fun' around here..... ------------- 3 D-14s,A-C forklift, B-112 Kubota BX23S lil' TOOT( The Other Orange Tractor) Never burn your bridges, unless you can walk on water |
Posted By: plummerscarin
Date Posted: 08 May 2020 at 9:07am
| There's been a boom in home construction projects since this mess started. Permit application way up around here. Plus a hailstorm and a lot of damaged roofs |
Posted By: Kansas99
Date Posted: 08 May 2020 at 9:56am
Mike, that's because the restaurants are the main users of the steaks the packers have and they have been shut down, so there are cheap steaks, or they go bad. Local grocery store had case lots of ribeyes for $5 a pound on sale. I picked up one on 4/27 and it was packaged by JBS in Greeley CO on 3/25. Same store had hamburger for sale for $4.75 a pound. Another interesting thing is when you go to Wal-Mart and see there meat coolers, that isn't theirs. Tyson owns the coolers and meat in them. Wally world pays for it only as they sell it. Yes there are products that aren't Tyson's but a % will be theirs or a subsidiary. Pretty good deal for Wal-Mart as anything spoiled isn't their problem. I believe IBP started this way back before Tyson bought them. ------------- "LET"S GO BRANDON!!" |
IBWD MIke wrote:Posted By: HD6GTOM
Date Posted: 08 May 2020 at 1:10pm
Been looking at some alternatives. Won't buy anything outta squallmarts meat coolers. Got's some bad beef outta there. But I found some maple flavored sausage precooked Walmart brand in bags in the frozen breakfast section. I really like them. Micro wave 4 of them for 2 minutes along with a big old glass of original V8 juice and breakfast is over. No skillet to clean, just 2 paper towels to toss inn the trash. All the rest of out meat comes from Fairway, the locker, or from the grandson hunting/fishing trips. 
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Posted By: FREEDGUY
Date Posted: 08 May 2020 at 5:03pm
A local news report (this morning) interviewed the owner of a local "meat market" that only sells meat of all varieties but does NOT offer butchering, claimed he "HAD" to raise his prices $3-5/ pound due to his suppliers new cost ??
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Posted By: weiner
Date Posted: 08 May 2020 at 6:42pm
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Ray you are 100% correct; Sad state of affairs all the way around for a made up political pandemic. ------------- Real heros wear dogtags, not capes. |
Posted By: john(MI)
Date Posted: 08 May 2020 at 9:10pm
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I just saw on FB a farmer in WI offering their beef for $2.95 pound. Butchered, wrapped, and frozen. Sounded like a good price to me! ------------- D14, D17, 5020, 612H, CASE 446 |
Posted By: Kansas99
Date Posted: 08 May 2020 at 10:18pm
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John, my pretty simple rule of thumb that I've always told people that split halves with me was they would get steak, roasts, and good hamburger bought & processed for the price of store bought hamburger that's 50% old cow, tallow, and water for the same price. Right now that's out the window with prices I've seen for hamburger but I agree with you that $2.95 in your freezer is a good price. ------------- "LET"S GO BRANDON!!" |
Posted By: DIESEL
Date Posted: 10 May 2020 at 12:32am
| I messed up and didn't set up an appointment for the 3 fats I have to butcher, never do till 60 days before their ready. I called most of the locker plants from Valentine Nebraska to west point and south. I could get 1 in October, 1 in December and everyone else was booked till February and March. Not sure what we're gonna do. |
Posted By: chaskaduo
Date Posted: 10 May 2020 at 6:41am
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Sharpen your Knives and bone up on how to do it again. I like to have a Sawsall also. Yeah it's been 15-20 yrs since. Where does the time go. ------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |
Posted By: steve(ill)
Date Posted: 10 May 2020 at 10:07am
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Get a local deer hunter that does his own butchering.. Offer him 10% of the meat to help you out ! ------------- Like them all, but love the "B"s. |
Posted By: ac fleet
Date Posted: 10 May 2020 at 1:20pm
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Butcher your own!!!! I used to --nuttin to it--just like skinnin a big ole fat rabbit! ----just bigger parts! ------------- http://machinebuildersnetwork.com/ |
Posted By: DMiller
Date Posted: 10 May 2020 at 2:46pm
Been well over forty since I watch a Slaughter at work. Entire family got together in Greenville IL, steer calves and small hogs were in pens and fed out, hogs around 150#, steers close to 4-500#, Hogs had throats slit will tied down blood collected for blood sausage, the calfs were head shot with a old 38 special revolver then gutted. Steers were hung to bleed down, hogs once bled out and dead scalded then scraped then hided then fat layers cut away for rendering. Split them along the back bone with a large saw and taken to the house garage where two well trained men and a woman cut them up for packaging. Steers were later hided and split, the halves allowed to hang wrapped in cheesecloth for a few days to a week and then cut up, something about softening the leaders and tendons. Same men and woman cut those up. Sausage making and other doings happened at the same time, casings were culled from the carcass gut piles, cleaned then cleaned again and air dried somewhat then the sausage recipes were mixed and ground then packed and packaged. Usually three to four hogs and two steers fed the family over a winter along with the old hens and roosters. Was a full three to five days work to handle them all and have it split up for the family freezers. Hams, hocks and bacons went in the curing brine or sugar mixes, after that sat for??? time then to the smokehouse. |
Posted By: DIESEL
Date Posted: 10 May 2020 at 3:57pm
| It's been 25 years since I've butchered beef, I still remember how. There's a few things in life I said I'd pay for when I left home and butchering is one of them. Lol |
Posted By: FREEDGUY
Date Posted: 10 May 2020 at 4:52pm
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To those that butcher at home, how many freezers do you have and can they freeze the meat as fast as the freezers at a local shop ? Just curios, seems like the local shop can "chill" a lot of meat down in a hurry . My problem with going in on a 1/4 of anything is a lack of "home" freezer space .
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Posted By: DMiller
Date Posted: 10 May 2020 at 6:21pm
| Meat Cutters usually 'Hang' a beef or hog in a cooler to around 38-40 degrees for a few days to a week or more. Partly as to timing, partly due to allowing the carcass to fully cool and partly to let the meat coalesce some where easier to cut up, and NO most people have deep freezers that are at 0-10F and will not rapid hard freeze meat as the butcher shops sitting at minus 20-30F. Is also an art to wrapping and the paper used to preclude Freezer Burn, cellophane will end up freezer burnt long before plasticized or wax coated Butcher Paper. Great Aunt's farm and family used Brown Store sheet paper on rolls, double wrapped to soak up blood and the slow freezer burn, wrapped as well as any Christmas Present. |
Posted By: FREEDGUY
Date Posted: 10 May 2020 at 6:43pm
| Thanks for the reply, I've never been around "home" butchering . |
Posted By: Thad in AR.
Date Posted: 10 May 2020 at 6:44pm
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I’ve never butchered beef but my parents did when I was very young. I can still remember the sides of beef and hogs hanging in the shop. I have butchered my fair share of deer, turkey and chickens n such. We use a vacuum sealer with heavy freezer vacuum bags. We recently bought a half beef from a friend in Nebraska. Jenny will pick it up in June. |
Posted By: festus51
Date Posted: 10 May 2020 at 8:07pm
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A few years ago I turned calves out to pasture. One heifer was a bit skittish , I thought well she will tame down getting grain every day. Well that fall when it is time to take them off pasture she will not load and hits a 6' tall fence 3 times and finally breaks it down. Well for Thanksgiving that year I told son -in law to bring his knives. The closest I could get the that heifer was 75 yards and that is where she dropped. Almost as good as deer hunting. ------------- We the unwilling Led by the unqualified Doing the impossible for the Ungrateful |
Posted By: Kansas99
Date Posted: 10 May 2020 at 9:13pm
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Festus, was she a dark cutter? ------------- "LET"S GO BRANDON!!" |
Posted By: festus51
Date Posted: 10 May 2020 at 9:23pm
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No not really Shot her in the head and cut the throat fast and had her gutted fast. I hope to heck I never see an other one like her!! ------------- We the unwilling Led by the unqualified Doing the impossible for the Ungrateful |
Posted By: festus51
Date Posted: 10 May 2020 at 9:24pm
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Kansas 99 you ever have one like that? ------------- We the unwilling Led by the unqualified Doing the impossible for the Ungrateful |
Posted By: Kansas99
Date Posted: 10 May 2020 at 9:28pm
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I sure would like to know what causes those dark cutters, when you hang them the packers knock the hell out of you for them. Feedlot managers always claim there are more when its hot out, but I always figured it was caused from getting worked up, but I still have no idea. ------------- "LET"S GO BRANDON!!" |
Posted By: Kansas99
Date Posted: 10 May 2020 at 9:34pm
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Festus, yes years ago I took one to a little butcher shop day ahead and they put her in a pen big enough for a fat hog maybe, and the meat was definitely dark, tasted fine but you would have thought it was a 14 year old cow by looking at it. I figured she got nervous and wound up in that little pen the day before they butcher her and that's why I always have thought that's what causes a dark cutter but maybe not. I know over the years hanging pens of cattle I've had dark cutters from time to time and man they ding the heck out of you. ------------- "LET"S GO BRANDON!!" |
Posted By: festus51
Date Posted: 10 May 2020 at 10:32pm
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well KS 99 I did shoot this one through the head And I did not push her when I shot her in the head. I have eaten cattle that have been excited when killed. They are pretty tough eating. What city are you close to? If you don't mind me asking? ------------- We the unwilling Led by the unqualified Doing the impossible for the Ungrateful |
Posted By: Tbone95
Date Posted: 11 May 2020 at 7:52am
Steers 4-500 pounds???? That's a 5 month old calf? |
Posted By: Tbone95
Date Posted: 11 May 2020 at 7:55am
| 500 pounds of net meat in the package would be about right. . . But, 150# of pork in a package would be a lot....hmmm... |
Posted By: chaskaduo
Date Posted: 11 May 2020 at 9:31am
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We always had 4 or five fridgerators we'd plug in and use for pre cooling and holding, while daily adding from them to the 2 freezers. Never pack a bunch of meat on top of each other or else they cool to slow and can spoil. The faster the freeze the smaller the ice crystals formed in the meat. The smaller the ice crystals the less cell rupturing. Long cold slow thaw helps to hold the moisture in the meat also. I only have 2 fridges and a freezer now a days for Ma and I. We could always find fridges free for the hauling that worked just fine, people just remodeling etc. Hope that info helps you Jeff. ------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |
Posted By: Kansas99
Date Posted: 11 May 2020 at 11:14am
West of Rush Center, I'm kinda what you call in the suburbs. ------------- "LET"S GO BRANDON!!" |
Posted By: Ray54
Date Posted: 11 May 2020 at 11:34am
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The big time meat processes don't take time to aging beef this day and age,look at how much interest on the money they have tied up in inventory. With the grass fed beef and eat local yuppy stuff,we have local shop with all new facility. They are always busy and you have to make arrangements ahead of time. Things happen at there time. So a few years ago had one of the Oh crap mounts. That beef was killed over a month ago and they have not called. Was 40+ days and they showed me my sides still hanging in good shape. New cooler and they control humidity much closer than the old days. Yes it was mine as it was well finished not like all the local grass fed stuff. One of the ways they try to make grass fed better eating by ageing it up to 60 days. My son likes to butcher and with wild hogs being free he experiments with lots of stuff. And every so often things get lost in the freezer. But having had home vacuum packed and frozen meat that was still very good at 2+ years in the freezer. So I highly recommend heavy duty plastic vacuum packing bags for any home butchering.
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Posted By: Kansas99
Date Posted: 11 May 2020 at 11:45am
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Ray, I'm just amazed they will hang them that long. Around here it's like pulling teeth to get them to hang them for a month. I just refuse to except anything less than 21 days. I know the meat inspectors do stamp them here and I think there is a time limit then, or so they have claimed. Big packers run them in the cooler and then have misters to make sure they don't get any shrinkage and sell a little water weight to while there at it. I don't believe they every hang for more than a few days. ------------- "LET"S GO BRANDON!!" |