She said/He said Who's right? Who's wrong? No one!

[WalnutHill]

Dang it, you're making me be serious.
My wife and I have discussed doing this. I know a guy who started raising grass fed 4 years ago. He is getting quite a reputation for his beef, so we are talking about buying a half a cow

Sample first, then dive in. Most will have a package in the freezer they can sell you. I prefer a great ribeye to a filet any day, I love the velvety texture and buttery fat. If I want to check overall quality I will ask for NY strip. They are the lowest grade steak (leanest) in a side, so if those are great you will be in good shape. Can't go wrong with a 1 1/4" thick Porterhouse, though...best of both worlds.

 

[WalnutHill]

I mentioned I went to the county fair the other day...
1500 lbs
1400 lbs

Best two of about 50 going for auction Saturday.

 

[AmyLynn2374]

You and him were giving advice on a thread together and I was posting like crazy during my first hatch and I thought "these two chicks know their stuff".

Wait, so is it best to wait for winter/spring or just list them as soon as you know? Half my problem is they are androgynous still!

Luckily after posting a couple times on the same thread he made a comment that made me go.....nope...guy....lol So I was able to correct my assumptions before I made a total flub up.

Then we started a thread together, I corrected her spelling, and the truth came out

 

[AmyLynn2374]

I mentioned I went to the county fair the other day...
1500 lbs
1400 lbs

And you saw SC????? WOW!!!

 

[silkiecuddles]

I may be a little late on this conversation topic, but we get organic scratch feed for $9 bag I think and we give our(my) chickens leftover fruits and veggies. Plus they all free range all day every day.

Friday, I LOVE Trader Joes!! favorite grocery store ever.

Beef where we live is super cheap because everyone has it to sell. While chicken is quite expensive tho. I think $20 for a chicken. Of course it's by weight, but that's what it usually costs us

No one around here buys roosters. I just give them away

 

[scflock]

Sample first, then dive in. Most will have a package in the freezer they can sell you. I prefer a great ribeye to a filet any day, I love the velvety texture and buttery fat. If I want to check overall quality I will ask for NY strip. They are the lowest grade steak (leanest) in a side, so if those are great you will be in good shape. Can't go wrong with a 1 1/4" thick Porterhouse, though...best of both worlds.

I love a ribeye on the grill, a filet in the smoker.

Porterhouse... You are making me miss my grandpa

I have daddy issues, and the jokes I post have a lot of truth to them, but my grandfather is really the person that saved me from myself. I loved him dearly, and he was the best man I have ever known. He was also a steak fanatic. We were eating porterhouses one day, and I noticed he was eating the filet side first. I said "Papa, why do you start on the filet side?"
He said "You never know what might happen before you finish"

 

[WalnutHill]

DH just asked if I was ready to buy a farm.

So while I hate the idea of leaving our beautiful, beloved 1822 farmhouse, I really would like to have some acreage and room for a horse, a couple of beef, more turkeys and chickens, a couple of ducks...

After 30 minutes of searching I found the first viable candidate, about 30 miles away. Gonna try to take tomorrow afternoon off to go see it.

A creek runs through it, paved road frontage, some woods, some tilled fields, a couple of barns, rolling hills, a Victorian farmhouse with a wraparound porch...

As stupid as it sounds I need reliable cellular signal and high speed internet, those are requirements for my job. If I can get them, it will be a serious contender.

 

[scflock]

And you saw SC????? WOW!!!

She just missed you under the tail...

 

[sideWing]

No hippie here. Not that theres anything wrong with that....

Now, I can see the cost difference if the meat tastes better. I've had fabulous beef in Iowa, and tuna that will make me turn my nose up at a steak, and if organic feed did that to chicken, I would pay for it.
Now, if the only difference it makes is making their feathers smell like patchouli oil, then I'm buying me some Purina

Sounds like you need to raise some French Bresse SC. They sell for $60 to $90 dressed. And cool blue shanks.
https://en.wikipedia.org/wiki/Bresse_chicken The same ones here are called American Bressee since they are not from France. You know how they get about that stuff. A guy here had a breeding trio for $100. I wanted to buy them, but you have to pasture them for a time and they take 9 months or so to mature.

http://www.washingtonpost.com/news/...at-doesnt-mean-it-was-made-without-chemicals/

Exactly!

What time of year is the best to sell Roosters?

My first year, but I noticed I could sell some in the spring to folks hoping to breed the hens they already had. And some go for food anytime.

Sample first, then dive in. Most will have a package in the freezer they can sell you. I prefer a great ribeye to a filet any day, I love the velvety texture and buttery fat. If I want to check overall quality I will ask for NY strip. They are the lowest grade steak (leanest) in a side, so if those are great you will be in good shape. Can't go wrong with a 1 1/4" thick Porterhouse, though...best of both worlds.

Porterhouse is my favorite.

 

[WalnutHill]

I love a ribeye on the grill, a filet in the smoker.

Porterhouse... You are making me miss my grandpa

I have daddy issues, and the jokes I post have a lot of truth to them, but my grandfather is really the person that saved me from myself. I loved him dearly, and he was the best man I have ever known. He was also a steak fanatic. We were eating porterhouses one day, and I noticed he was eating the filet side first. I said "Papa, why do you start on the filet side?"
He said "You never know what might happen before you finish"

I love that story.

My grandpa preferred kippered herring and chicken necks, so I'll keep my own preferences TYVM...