What are you paying for ground beef

[Larry Caldwell]

We had one of those once. He finished out at 1300#, but only packed out at 100# more than the Hereford/Angus. I guess they have big bones? Or the packer cheated me.

Getting your own meat back from the butcher is always iffy.

 

[arizona98tj]

The local social media marketplace had packaged hamburger listed for $5 a pound the last time I noticed....local mom & pop butcher shop. That's been a month or two ago. It had been $4 for a number of years.

We quit hamburger about 7 years ago. When I retired and moved back home to northern MN, we started filling the freezer with venison from our property. We buy pork fat during the year (oftentimes bacon ends) and mix that in with the venison since it is so lean. We process it ourselves, make sausage, etc. $35 for a deer tag plus the cost of the pork fat. Inexpensive meat but great-tasting and we know what goes into it.

 

[kenmac]

We had one of those once. He finished out at 1300#, but only packed out at 100# more than the Hereford/Angus. I guess they have big bones? Or the packer cheated me.

BIG bones yes ! You can look at him and tell his frame (bones) are much bigger. Even the bones in his legs look much larger than my other non Charolais steers.
I won't have any more of these as I sold my Charolais cows off.

He's going to cost me more, and I'll probably get less meat, due to his frame size (large bones)

 

[jyoutz]

Where I live, there is no such thing as a leftover animal from a 4-H auction.

In our county, each kid can only sell one animal per species at the auction. So if they have several pigs in the show, they can sell the others in private deals.

 

[kenmac]

Getting your own meat back from the butcher is always iffy.

I don't worry about that much around here. Most of the slaughter / process houses are locally owned. If word got out about that happening, they would close their doors due to lack of customers.
There are plenty of slaughter / processors around the area

 

[jaxs]

i weights, but 1100# steers typically pack out at 450-500# after cutting.

Your numbers are same as I expect. 450 # packaged weight normally. The additional weight is comprised of organ meat,tail,tongue,tripe and things various people save. Maybe LouNy saves hide,horns and feet to get those numbers.
Not to hijack the subject but what do members here keep that others don't? We have always kept liver but after trying tongue and tail we started keeping those. Tail as stew meat. Tongue boiled until skin can be easly removed,sliced and sautéed. We alway kept testicles from the young bulls mentioned earlier which reminds me of some adventures guys I once knew. I introduced them to "calf fries" at one of our monthly Friday night gatherings and the majority really liked them. One guy was such a fan he arranged for a local market to order when asked to. As their appitites grew it became a real chore preparing enough so I said "no more,y'all gonna have to take turns cooking. Noone felt quilified (so they said) so we didn't have any for a spell then the guy hosting that night decided to try a method he read about cowboys doing at round-up. He fired up his grill and began grilling sheath intact. I was about as leery as they were at their first experience but pleasantly surprised at how well it worked. Couple years after we went our seperate ways one of them contacted me to reserve a three day hunt for important clients of his. A week before they came he called to invite me for dinner first night. Some of his clients were prominent businessmen and he had arranged for a cook and helpers,a housekeeper and game boys. Game hen,quail,bison ribeye and a familiar looking item roasting on open pit of glowing coals. I was partial owner of the lodge and thankful I wasn't responsible for food in event those fellows found out what was being served.

 

[Hay Dude]

In this awful economy, we’re switching to Hamburger helper.

 

[Snobdds]

Getting your own meat back from the butcher is always iffy.

Damn, you must live in a shady area where everyone is out is screw everyone over.

 

[Snobdds]

In this awful economy, we’re switching to Hamburger helper.

View attachment 748485

awful? There is a lot of money out there floating around looking for a home.

Make hay when the weather is right. I figured you could relate to that metaphor.

 

[Alan W.]

Damn, you must live in a shady area where everyone is out is screw everyone over.

Unfortunately this is more common than not.
Of the handful of slaughter houses, around here, I have heard horror stories from various people about all of them.
I have had issues myself with two of them myself.