Meat purchasing question.
Jon Endres, PE
from a wholesaler or from the farmer, and had it cut and packed by a local
butcher; and have also bought specific cuts from the supermarket, which did
you find to be more economical?
I have been advised with conflicting views, one being that I should seek out
the cuts that are on sale at the local supermarket (USDA Choice grade) and
stock up, and the other holds that I should buy the side as it averages out
to less per pound. I may be able to latch on to a Prime side this way.
On the other hand, if I eat almost exclusively ribeyes, hamburger and short
ribs, where's the advantage to the side purchase? The cost for ribeyes is
$4.00+ per lb when I can get a side for less than $1.50/lb cut and
cryovaced.
I'm mulling this over, because meat is cheap right now in my area, but I
have a local farmer with a good herd of Angus that he's willing to ship to
individual buyers.
--
Jon Endres, PE
West Mountain Engineering
Civil/Survey/Site Development
wmeng...@adelphia.net
buzz1
"Jon Endres, PE" <wmeng...@adelphia.net> wrote in message
news:K3tf9.30244$w51.7...@news2.news.adelphia.net...
> For those of you who have had the opportunity to purchase beef by the side
> from a wholesaler or from the farmer, and had it cut and packed by a local
> butcher; and have also bought specific cuts from the supermarket, which
did
> you find to be more economical?
>
When we had little kids around and were cooking alot more meals would buy
1/2 beef and a whole hog almos every year. Now that there is little or no
family around we just buy what we want to cook but buy lots of it when on
sale. Ribs, butts, briskets by the case, whole ribeyes etc.
Buzz
Cuchulain Libby
news:K3tf9.30244$w51.7...@news2.news.adelphia.net...
> from a wholesaler or from the farmer, and had it cut and packed by a local
> butcher; and have also bought specific cuts from the supermarket, which
did
> you find to be more economical?
My butcher dry ages Choice. If yours does or will, that's the way I'd go.
Dry aged Prime Angus? What the heck is there to think about...
-Hound
Matthew L. Martin
>
> I'm mulling this over, because meat is cheap right now in my area, but I
> have a local farmer with a good herd of Angus that he's willing to ship to
> individual buyers.
I used to buy beef by the side. I stopped when I realized that I got a
lot of cuts (and worse) that I wouldn't buy and didn't really want to
use. A family needs amazingly little beef kidney fat, but you might be
surprised how much comes with a side.
I buy cryovacs of beef rib eye, sirloin strip, brisket to save a little.
I get porterhouse when it's on sale. The cheaper cuts are always fairly
cheap at BJ's. Overall, I think I might spend a little more for what I
get, but I don't get a lot that I "have" to find a use for.
YMMV.
Matthew
--
<http://member.newsguy.com/~mlmartin/>
Thermodynamics For Dummies: You can't win.
You can't break even.
You can't get out of the game.
Steve Wertz
> On the other hand, if I eat almost exclusively ribeyes, hamburger and short
> ribs, where's the advantage to the side purchase? The cost for ribeyes is
> $4.00+ per lb when I can get a side for less than $1.50/lb cut and
> cryovaced.
You haven't discovered beef then ;-)
The advantages of buying your lesser used cuts is that you can discover
new dishes or menu's. For exaple, a whole top sirloin, when cooked just
right at a high, then low temperature can yeild excellent roast beef
for sandwiches and french dips. Other cuts can be made into taco or
fajita meat, or be ground into hamburger. You can make excellent stocks
for soups from the bones and trimmings and oxtail soup. Enjoy some
succulent marrow, some smoked pancreas, slowcooked beef cheeks, braised
beef hearts or even beef fries (specifiy these when you order the side).
The fat can be rendered into non-hydrogenated lard, healtier than
vegetable oil and great for making french fries....
..Stop already - you're making me hungry!
Kevin S. Wilson
wrote:
>Enjoy some
>succulent marrow, some smoked pancreas, slowcooked beef cheeks, braised
>beef hearts or even beef fries (specifiy these when you order the side).
I gots to get me some beef cheeks. I was reading about them in a book
of food-related essays called "The Raw and the Cooked." Also, please
to be explaining about beef fries. Never heard of 'em.
--
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren in alt.religion.kibology
Steve Wertz
> Also, please to be explaining about beef fries. Never heard of 'em.
AKA: Nuts...Gonads...Cajones...Testicles. I finally found some here at
a local market, but I haven't tried them yet. They kinda look and feel
like sweetbreads (thymus and pancreas).
-sw
John Miller
> AKA: Nuts...Gonads...Cajones...Testicles...
...Rocky Mountain oysters.
--
John Miller
N4VU AMA 739245 DoD 1942
"'Broke' is a temporary condition, but 'poor' is a state of mind."
-David Kury
Kevin S. Wilson
wrote:
>"Kevin S. Wilson" wrote:
>
>> Also, please to be explaining about beef fries. Never heard of 'em.
>
>AKA: Nuts...Gonads...Cajones...Testicles.
Oh. Rocky Mountain Oysters. Whyn't ya say so?
I've had 'em. They're a regular menu item here in Boise at the
Crescent Bar (the sign for which reads "No Lawyers").
--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology
John Miller
> Oh. Rocky Mountain Oysters. Whyn't ya say so?
>
> I've had 'em. They're a regular menu item here in Boise at the
> Crescent Bar (the sign for which reads "No Lawyers").
Had 'em at Cattlemen's in Dallas the last time I was there. Haven't found
them in Atlanta yet.
Steve Wertz
>
> On Tue, 10 Sep 2002 22:54:54 GMT, Steve Wertz <swe...@texas.net>
> wrote:
>
> >"Kevin S. Wilson" wrote:
> >
> >> Also, please to be explaining about beef fries. Never heard of 'em.
> >
> >AKA: Nuts...Gonads...Cajones...Testicles.
>
> Oh. Rocky Mountain Oysters. Whyn't ya say so?
Rocky Mountain Oysters are technically Deer, Goat or Sheep testicles.
As of late though, the term has been (incorrectly) applied any
cooked testicles. You don't see many cows wandering around in the
rocky mountains, after all ;-)
-sw
John Miller
> Rocky Mountain Oysters are technically Deer, Goat or Sheep testicles.
> As of late though, the term has been (incorrectly) applied any
> cooked testicles. You don't see many cows wandering around in the
> rocky mountains, after all ;-)
Hi, Steve --
Now that you mention it, I did a Google search before posting on this topic
a few minutes ago, and didn't find an undisputed definition that you could
call authoritative. They're all over the place, really.
When I was coming up in Illinois, prairie oysters were from pigs, and
mountain oysters were from bulls, but you'll find 'em used interchangeably.
<shrug>
Harry Demidavicius
<wmeng...@adelphia.net> wrote:
>
>I have been advised with conflicting views, one being that I should seek out
>the cuts that are on sale at the local supermarket (USDA Choice grade) and
>stock up, and the other holds that I should buy the side as it averages out
>to less per pound. I may be able to latch on to a Prime side this way.
>
>On the other hand, if I eat almost exclusively ribeyes, hamburger and short
>ribs, where's the advantage to the side purchase? The cost for ribeyes is
>$4.00+ per lb when I can get a side for less than $1.50/lb cut and
>cryovaced.
>
>I'm mulling this over, because meat is cheap right now in my area, but I
>have a local farmer with a good herd of Angus that he's willing to ship to
>individual buyers.
We bought a side once many years ago when we got our first freezer. We
did this on the premise that it was a smart economic move. It didn't
work for us. Too much stuff that we didn't enjoy in there. Today we
watch the sales and stock up. A little more costly per pound, than a
side, but you get what you like.
Harry
Jack Schidt
"Steve Wertz" <swe...@texas.net> wrote in message
news:3D7E8303...@texas.net...
I lived and surveyed in CO and saw people raising cattle at 10k feet
elevation and up.
Jack
buzz1
entertaiment
www.testyfesty.com
Buzz
Steve Wertz
>
> Steve Wertz wrote:
>
> > Rocky Mountain Oysters are technically Deer, Goat or Sheep testicles.
> > As of late though, the term has been (incorrectly) applied any
> > cooked testicles. You don't see many cows wandering around in the
> > rocky mountains, after all ;-)
>
> Hi, Steve --
>
> Now that you mention it, I did a Google search before posting on this topic
> a few minutes ago, and didn't find an undisputed definition that you could
> call authoritative. They're all over the place, really.
>
> When I was coming up in Illinois, prairie oysters were from pigs, and
> mountain oysters were from bulls, but you'll find 'em used interchangeably.
>
> <shrug>
I agree with <shrug>. When I grew up in PA I was more familiar with term
'Mountain Pearls', which everyone knew to be goat balls. I may have been
getting the two terms confused.
'Mountain Pearls' were definately goat. I'll concede and let all those
oxygen-deprived Colorodians have their "Rocky Mountain Oyster" definition
without any further dispute :-)
Anybody ever smoked testicles? Besides Bobbit?
-sw
John Miller
> Anybody ever smoked testicles? Besides Bobbit?
Nope -- I've smoked a few joints*, but I draw the line at gonads. Fried,
well that's another matter.
--
John Miller
*beef, pork, chicken
Louis Cohen
Regards from sunny San Leandro
Louis Cohen
http://home.attbi.com/~louiscohen
N37° 43' 7" W122° 8' 42"
"When I came to California I had nothing,
and now I owe two millions of dollars"- John C. Frémont
"Jon Endres, PE" <wmeng...@adelphia.net> wrote in message
news:K3tf9.30244$w51.7...@news2.news.adelphia.net...
Louis Cohen
news:3D7E670D...@me.com...
>
A family needs amazingly little beef kidney fat, but you might be
> surprised how much comes with a side.
>
Read _Lobscouse and Spotted Dog_ and use that beef kidney fat for steamed
suet puddings.
CKIM
I didn't know cows _had_ testicles. Where are they? Behind the udder? (As
long as you're being technical).
Steve Wertz
As long as we're getting technical, you're an ass.
'cow' is an acceptable term for any bovine regardless of gender.
Now get lost, stalker.
-sw
frohe
news:K3tf9.30244$w51.7...@news2.news.adelphia.net...
> have a local farmer with a good herd of Angus that he's willing to ship to
> individual buyers.
Get yourself a good butcher and get the Angus. Then tell him which cuts you
like best and how you want them prepared. For the cuts you don't like that
much, have them ground up (everyone likes hamburger). Or better yet, find
new and interesting recipes to use these cuts. Then again, you may have
some friends or neighbors who like these otehr cuts and will go in with you
on buying the cow.
--
-frohe
Life is too short to be in a hurry
BBQ
inexpensive, but overall I did not think it was worth it for a few
reasons:
1. I am single and can't use it quick enough to prevent freezer burn on
meat.
2. I found that because I had meat in the freezer, I ended up eating
more red meat than I would like.
3. I like to balance out the meat I eat between beef, pork, poultry and
occassionally seafood.
4. I also got some meat that I did not care to use and ended up throwing
it out.
5. And being single, I do go out to eat frequently, so I do not cook
everyday.
So now instead I look for specials. I especially like the buy 1 get
second free. This serves me well.
Around St. Patricks day I can find 3-4 lb. corned beef for 1.49/lb.
Normally about 2.99/lb. I usually end up buying 3 or 4(if the store
allows it). Thanksgiving time turkey is inexpenisve. I may end up buying
2. 1 for turkey day and 1 for later. Sometimes around Xmas Rib roasts
are inexpensive too. I'll buy 1 (4-5/lb) for sure and maybe a second(if
my freezer is not already full:-). And on New Years eve the store I go
to always has live lobster. Not sure if it is inexpensive, but if she
likes it thats what counts:-). I'll only buy what I am going to need for
that evening.
Hope you find this information worth while.
Happy BBQ'en
BBQ
ginger
> Kevin S. Wilson wrote:
>
> > Oh. Rocky Mountain Oysters. Whyn't ya say so?
> >
> > I've had 'em. They're a regular menu item here in Boise at the
> > Crescent Bar (the sign for which reads "No Lawyers").
>
> Had 'em at Cattlemen's in Dallas the last time I was there. Haven't found
> them in Atlanta yet.
> N4VU AMA 739245 DoD 1942
> "'Broke' is a temporary condition, but 'poor' is a state of mind."
> -David Kury
Hey John,
I dunno about cooked, but they sell them raw at the Dekalb farmers
market. I'm pretty sure I've seen them at the International Farmers
market on peachtree too.
Take Care,
Ginger.... we usually toss them to the dogs
ginger
> For those of you who have had the opportunity to purchase beef by the side
> from a wholesaler or from the farmer, and had it cut and packed by a local
> butcher; and have also bought specific cuts from the supermarket, which
>did you find to be more economical?
<major snippage>
> On the other hand, if I eat almost exclusively ribeyes, hamburger and
>short ribs, where's the advantage to the side purchase> --
> Jon Endres, PE
Hey Jon,
It can be more economical to get the side as long as you will eat
what you get. As Frohe said you can have anything turned into ground.
What would be a deciding factor for me would be how was the animal
raised? If it was eating what cows are designed to eat (that being
grass) then I would get it. If it was raised knee deep in shit like
most feed lot cows are, then why bother?
Take Care,
Ginger
--
one can not always be magnificent,
but simplicity is always a possible alternative
Kevin S. Wilson
wrote:
>"Kevin S. Wilson" wrote:
>>
>> On Tue, 10 Sep 2002 22:54:54 GMT, Steve Wertz <swe...@texas.net>
>> wrote:
>>
>> >"Kevin S. Wilson" wrote:
>> >
>> >> Also, please to be explaining about beef fries. Never heard of 'em.
>> >
>> >AKA: Nuts...Gonads...Cajones...Testicles.
>>
>> Oh. Rocky Mountain Oysters. Whyn't ya say so?
>
>Rocky Mountain Oysters are technically Deer, Goat or Sheep testicles.
>As of late though,
"As of late"? Thirty years in my case, since that's about when I first
heard the term used to refer to bull testicles.
> the term has been (incorrectly) applied any
>cooked testicles. You don't see many cows wandering around in the
>rocky mountains, after all ;-)
Believe me, I wish that were true. Cows are a common sight throughout
the mountains of Idaho.
Harry Demidavicius
wrote:
>On Tue, 10 Sep 2002 22:24:16 GMT, Steve Wertz <swe...@texas.net>
>wrote:
>
>>Enjoy some
>>succulent marrow, some smoked pancreas, slowcooked beef cheeks, braised
>>beef hearts or even beef fries (specifiy these when you order the side).
>
>I gots to get me some beef cheeks. I was reading about them in a book
>of food-related essays called "The Raw and the Cooked." Also, please
>to be explaining about beef fries. Never heard of 'em.
>
Beef fries are identical to bacon, except they are beef. Used have a
Jewish friend in Montreal who kept Kosher and always had his beef
fries in just the same fashion as the rest of us prepared bacon. They
are not a major personal favourite.
Harry
Harry Demidavicius
wrote:
>"Kevin S. Wilson" wrote:
Errm ... Those are known as "Prairie Oysters".
Harry
Harry Demidavicius
In Alberta our cattlemen free-range their stock. Some send theirs
directly to the market; others take a detour through the feed lot for
"finishing". It depends on their size and weight. The hog industry
is another matter.
Harry
Matthew L. Martin
> Jon Endres, PE" <wmeng...@adelphia.net> wrote
>
>
>>For those of you who have had the opportunity to purchase beef by the side
>>from a wholesaler or from the farmer, and had it cut and packed by a local
>>butcher; and have also bought specific cuts from the supermarket, which
>>did you find to be more economical?
>
> <major snippage>
>
>>On the other hand, if I eat almost exclusively ribeyes, hamburger and
>>short ribs, where's the advantage to the side purchase> --
>>Jon Endres, PE
>
>
>
> Hey Jon,
>
> It can be more economical to get the side as long as you will eat
> what you get. As Frohe said you can have anything turned into ground.
Having it ground before freezing does limit storage time, doesn't it?
> What would be a deciding factor for me would be how was the animal
> raised? If it was eating what cows are designed to eat (that being
> grass) then I would get it. If it was raised knee deep in shit like
> most feed lot cows are, then why bother?
When I was a kid, the youngest of four children, my parents bought by
the side every fall. We were lucky to have anything left of it by June.
It made sense then, as my mother could make something out of nothing.
Now that it's just my wife and myself, I'd rather have the freezer space
for chickens and turkeys, as well as my own tomato sauce. Beef at BJ's
is as good (or better) than the local markets and a hell of a lot cheaper.
Matthew
--
<http://member.newsguy.com/~mlmartin/>
Thermodynamics For Dummies: You can't win.
You can't break even.
You can't get out of the game.
Jack Schidt
Perfect. Identify the need before you get overwhelmed by too much and have
to endure freezer burned meat. Of course, we throw nothing out around here!
Jack
Matthew L. Martin
>
> Perfect. Identify the need before you get overwhelmed by too much and have
> to endure freezer burned meat. Of course, we throw nothing out around here!
>
I have this really good recipe for meatballs. That's where freezer
burned ground beef ends up around here.
Matthew (don't tell my wife, she doesn't know:-)
George Reinier
>>
>>> Also, please to be explaining about beef fries. Never heard of 'em.
>>
>>AKA: Nuts...Gonads...Cajones...Testicles.
>
>Oh. Rocky Mountain Oysters. Whyn't ya say so?
>
>I've had 'em. They're a regular menu item here in Boise at the
>Crescent Bar (the sign for which reads "No Lawyers").
They call 'em Lawyers Fries at the Crescent, don't they? I was going
to have some there once, just because I never have eaten them before,
but they were out. Do they taste just like chicken?
Jack Schidt
> Jack Schidt wrote:
> >
> > Perfect. Identify the need before you get overwhelmed by too much and
have
> > to endure freezer burned meat. Of course, we throw nothing out around
here!
> >
>
> I have this really good recipe for meatballs. That's where freezer
> burned ground beef ends up around here.
>
> Matthew (don't tell my wife, she doesn't know:-)
>
We're on the same page. Spice (and enough of it) is the antidote to freezer
burn. Ok, well, it won't turn it into steak au poivre, but it'll sure be
better than edible.
Jack
Jack Schidt
"George Reinier" <GLRe...@att.DOT.net> wrote in message
news:ho00ous8k1e5uka8a...@4ax.com...
> Do they taste just like chicken?
So much so that now, when I eat chicken I remark, "man this tastes just like
bull fries!"
Jack
Kevin S. Wilson
<GLRe...@att.DOT.net> wrote:
>>>"Kevin S. Wilson" wrote:
>>>
>>>> Also, please to be explaining about beef fries. Never heard of 'em.
>>>
>>>AKA: Nuts...Gonads...Cajones...Testicles.
>>
>>Oh. Rocky Mountain Oysters. Whyn't ya say so?
>>
>>I've had 'em. They're a regular menu item here in Boise at the
>>Crescent Bar (the sign for which reads "No Lawyers").
>
>They call 'em Lawyers Fries at the Crescent, don't they?
Sounds about right. Haven't been there in a while.
>I was going
>to have some there once, just because I never have eaten them before,
>but they were out. Do they taste just like chicken?
More like a deep-fried chicken gizzard, as I recall.
Jim Hinter
> > Also, please to be explaining about beef fries. Never heard of 'em.
>
> a local market, but I haven't tried them yet. They kinda look and feel
> like sweetbreads (thymus and pancreas).
YOu mean Prairie Oysters?
Jim
>
> -sw
The Reformer
> YOu mean Prairie Oysters?
Jim!
You promised the members of the NFA that you would answer your questions about
what you did with all their money!
You said that you would answer all their questions "in a few days" last August
25th, wasn't it?
Well, it's been nearly a month now.
Why are you wasting time here when you should be busy answering those questions
and preparing the court ordered accounting you were supposed to submit by May
9th?
Jim's story is here:
Steve Wertz
>
> Jim Hinter wrote:
>
> > YOu mean Prairie Oysters?
>
> Jim!
>
> You promised the members of the NFA that you would answer your questions about
> what you did with all their money!
Why don't you take the stalking out of this group. I think I can speak
for everyone when I say nobody gives a flying fuck about your complaint
here in this group. You only come off as a kook.
(posted and emailed)
-sw