Supper time
Sep 20, 2020 19:47:08 #
Wv mike wrote:
A little pink
Beats what I cooked today. Skirt steak for fajitas, pork tenderloin, chicken wings and smoked jalapeño and cheese venison sausage. You wanna trade?
Sep 20, 2020 19:48:43 #
That’s a hunk of beef there. What year is your Massey Ferguson?
Sep 20, 2020 19:49:25 #
saw1 wrote:
That's one BIG good lookin hunk of beef though. 
How does it taste?
How does it taste?
The taste is great but just not as tender as the outback’s I can’t age them like the market. My ground or hamburger is no comparison my ground is twice as good as the market’s.
Sep 20, 2020 19:51:22 #
Great lookin Tbones, but the animal looked like it gave you a hard time gettin the hide off of it. Just Sayin...RJS
Sep 20, 2020 19:53:31 #
FourchonLa. wrote:
Beats what I cooked today. Skirt steak for fajitas, pork tenderloin, chicken wings and smoked jalapeño and cheese venison sausage. You wanna trade?
That would be a yes
Sep 20, 2020 19:56:01 #
Wv mike wrote:
That would be a yes
I need to move next door to you.
Sep 20, 2020 20:00:38 #
Yes, a 16 oz. Rib eye, medium rare would hit the spot, pert near perfect. Just Sayin...RJS
Sep 20, 2020 21:20:33 #
Sep 20, 2020 21:43:05 #
So nice! I take mine RARE especially when I know who raised them! On second thought I always take mine rare even in restaurants. Sure do miss the farm life but not all the work. Cattle, pigs, chickens, turkeys and just a couple lambs to eat. Those were the days.
Sep 20, 2020 22:05:04 #
Wv mike wrote:
The taste is great but just not as tender as the outback’s I can’t age them like the market. My ground or hamburger is no comparison my ground is twice as good as the market’s.
Why can't you age your beef? Neighbor only butchered in the winter so he could age in the smokehouse. That was in Ohio.
Sep 20, 2020 22:46:44 #
Huntm22 wrote:
So nice! I take mine RARE especially when I know who raised them! On second thought I always take mine rare even in restaurants. Sure do miss the farm life but not all the work. Cattle, pigs, chickens, turkeys and just a couple lambs to eat. Those were the days.
Sep 20, 2020 22:50:25 #
Huntm22 wrote:
So nice! I take mine RARE especially when I know who raised them! On second thought I always take mine rare even in restaurants. Sure do miss the farm life but not all the work. Cattle, pigs, chickens, turkeys and just a couple lambs to eat. Those were the days.
Lately I've been telling the server to tell the chef I really do mean rare when I order it that way. Seems like they seem to think rare means medium well. I wonder what a medium well does look like. If it's a good tender steak I like it seared and red on the inside. Salt and pepper, maybe a little butter. There you go.
Sep 21, 2020 00:48:41 #
Rutinbuck
Loc: Haysville, Kansas
Hey Mr. Mike, singe the hair off my steak, flip it over and singe the hair off and serve it up. I like em rare! What time is dinner?
Sep 21, 2020 01:12:15 #
FourchonLa. wrote:
That’s a hunk of beef there. What year is your Massey Ferguson?
Not sure
Sep 21, 2020 01:16:27 #
FinFisherman wrote:
Why can't you age your beef? Neighbor only butchered in the winter so he could age in the smokehouse. That was in Ohio.
It’s hard to catch stable weather for 21 days it ether gets to cold or warm we usually get around 4 or 5 days
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