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Posted on 10/11/24 at 7:09 am to mthorn2
Aren’t cattle fun? Thanks for the info.
Posted on 10/11/24 at 7:54 am to Peruviantiger
I enjoy both grass fed and grain fed but grass fed cattle do not produce marbling and they have a earthy flavor....which i do enjoy but not as much as well marbled grain fed beef.
Typically have steers ready in April and October. However October 2024 is sold and April 2025 is currently accounted for but send me your contact info and I'll put you on the list. If someone backs out by April I can let you know. I'm not a large producer, I only retain/feed-out 12-15 steers a year, but I put a lot of time towards quality of beef. Some years I cull more than I retain...if calves don't meet standards. Its just a side project. Email is my TD handle @gmail
Typically have steers ready in April and October. However October 2024 is sold and April 2025 is currently accounted for but send me your contact info and I'll put you on the list. If someone backs out by April I can let you know. I'm not a large producer, I only retain/feed-out 12-15 steers a year, but I put a lot of time towards quality of beef. Some years I cull more than I retain...if calves don't meet standards. Its just a side project. Email is my TD handle @gmail
Posted on 10/11/24 at 8:04 am to mthorn2
Where are you located and what butcher do you use?
Posted on 10/11/24 at 8:05 am to mthorn2
quote:I love grass fed for stews and braising. But for steaks give me grain finished every day
both grass fed and grain fed but grass fed cattle do not produce marbling and they have a earthy flavor....which i do enjoy but not as much as well marbled grain fed beef.
Posted on 10/11/24 at 8:19 am to Jack Daniel
My two favorite butchers are Voirons (St Helena) and JC Butcher Block (East Feliciana). JC Butcher Block is the cleanest slaughter/butcher place I've ever been too...cleaner than restaurant. Voiron's butcher has pure skill...their cuts are amazing.
Rouchers (Plaquemine) & Cultrers (Kentwood) are good too but little further out of my way.
All the other butchers I've used in Louisiana take too long or charge extra for holding beef in freezer an extra few days....which is understandable because its taking up space but inconvenient for my customers.
Rouchers (Plaquemine) & Cultrers (Kentwood) are good too but little further out of my way.
All the other butchers I've used in Louisiana take too long or charge extra for holding beef in freezer an extra few days....which is understandable because its taking up space but inconvenient for my customers.
Posted on 10/11/24 at 9:00 am to mthorn2
quote:
JC Butcher Block
Glad to see these guys running the place and improving it after those idiots who did Redline Processing. Redline ruined lots of people's meat
Posted on 10/11/24 at 7:02 pm to mthorn2
I get Angus from a friend here in north Florida. If it’s not prime it’s damn close. I pay $2.25 on the hoof and then $1 per pound to get it processed. It’s vacuum sealed and I pick how I want it cut.
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