How do you like your beef? (PNW Picnic)

[dcyrilc]

I'm sure it would be a nice break from what is our hottest month in Texas, but I had a hard time convincing my wife to wait until May to come and see the grandkids. I would never have made her wait until August. I'm sure you will post pictures and I'm looking forward to seeing the shindig.:thumbsup:

Hi Jim,

I was just thinking that there are a lot of great people that I have met on TBN that I would like to have the chance to meet in person and you're one of them.

I'm hoping we get lots of people and everyone has a great time. I'll try to remember pix. I always seem to forget that portion of things, but with all the requests on TBN for pix, I'm getting better at remembering to take some.:laughing:

Hope your garden faired well while you were away. Feels like it might finally start warming up here so maybe things will start growing now.

 

[Denwa]

It should be somewhere between 50-60 cents/lb. I'm going to have to ask as I changed butchers this year. I found out that the butcher I was using pooled hamburger rather than keeping things seperate. When you are trying to sell grass-fed beef, it's important to know that what the customer is receiving is what you are advertising. With him pooling the hamburger, who knows what you are really getting. Also, since I am eliminating the Dexters and going to all Highlands which as grass-fed have lower colesterol than Buffalo, I want to make sure things are what they should be. This butcher isn't as convienient as the last as he is in Savana (west of Arlington) and the last was in Snohomish, but he comes well recommended by some of the local members of the Northwest Highland Cattle Assoc. which we belong to.

If you're interested, PM me with your phone # and we can talk off web.

Cyril,
We recently watched "Food Inc.". Best sales tool for non industrial food that one can imagine. Arlington's not that far from Blaine, and on the way to
Harbor Freight. I'm be interested in talking about a 1/4 beef as well as
attending your picnic for the TBN crowd. What's that phone number?
Or e-mail me off list.

Dennis

 

[Duffster]

Got any corn fed Hereford? :licking::laughing:

 

[dcyrilc]

Got any corn fed Hereford? :licking::laughing:

All grass-fed Dexter. Grained the last 60 days to get rid of the gamey taste.

 

[GT2]

Hi, sorry didn't read the whole thread. Has a date been picked yet?
Thanks, Tim

 

[dcyrilc]

Hi, sorry didn't read the whole thread. Has a date been picked yet?
Thanks, Tim

Aug 14th.

 

[Bob Rooks]

Any idea how many are bringing their tractors?
My dozer hasn't stretched it legs in awhile...

 

[dcyrilc]

Any idea how many are bringing their tractors?
My dozer hasn't stretched it legs in awhile...

Not a clue. Anyone who wants to is welcome to though. If you bring your dozer, I might have to beg you to let me play for a while.:laughing:

 

[ScottW]

Cyril, Very nice of you to do this. There is a good chance I can come. Is there a particular date by which you'd like a "firm" count?

 

[dcyrilc]

Cyril, Very nice of you to do this. There is a good chance I can come. Is there a particular date by which you'd like a "firm" count?

I've been thinking about that. It would be nice to have a close idea somewhere in the first week of August. Mainly so I have a decient idea how much beef to pull out of the freezer. Speaking of which, I picked it up last night. That's a lot of steaks!:licking:

Back on subject. I figure there may be some who won't know for sure if they can come until the last minute. As we get closer, I'll ask for anyone who thinks they might come to PM me and I'll send them directions. I'm thinking I'll do that with PMs rather than just putting it out on the open forum. That will also give me a close enough count.

I was asked yesterday how many I think are comming and my current guess would have to be somewhere between 15 & 20 families, but that's just a guess. I really have no idea yet.

Jim (Treemonkey1000) got a quarter from me which I picked up for him along with mine to save him some of the drive. Great guy. I feel sorry for him with the tractor getting stuck though. Hope that all comes out OK. Anyway, he should be able to give us an honest outside opinion of how the beef is. I tried some jerky which was made out of the half I kept for our family and it was really good. We're going to do some steaks tonight. I've mentioned somewhere, either this thread or another, that we're trying something new this year in grain finishing them. Plus we changed butchers, so I'm curious to see how the beef came out. I'll post my opinion tonight after dinner.:thumbsup:

Have a great day all!