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PortaJohn

I just read this too:


The people who did this, even if "slurs" were said, deserve to be charged with attempted murder in the 2nd degree. I'd love 1st, but cannot prove pre-meditated from what I've seen. I guess they were never taught "sticks and stones may break my bones, but words will never hurt me."

Living in Florida I was called "cracker" many times and in a derogatory manner. I actually laughed out loud the first few times. I figured the real insult was that I must not be going to the beach/deep sea fishing enough.
being called a redneck is a compliment around my area. being called a cracker is only feint praise.

Vudoo closed the doors…

They couldn't retrieve messages from their phone, access their email, or migrate a website. Nobody thought of any of this prior to moving? And no one thought of creating a commercial user account on the hide or any of a plethora of popular shooting forums to inform existing or future customers? Yet Mike created a business and is near launch on a variety of products in the interim. Reminds me of when Coke decided to change their formula back in '85.

If you buy beef by the percentage of how much cow it encompasses, I have some questions...

(1) If you've purchased cows by the quarter or half, was it worth it
(2) How much space in the freezer did either the quarter or half take and now long did it last you
(3) would you go through the process again
(4) any advice on what cuts to get using this approach & conversely which cuts to avoid.
(5) Any tips on packing the meat for the freezer? I ask that because I'm assuming I'll need to factor in purchasing a high quality vacuum sealer to make this plan of mine work.

Thanks in advance.
1) Yes it's worth it, I'd recommend a half.
2) A half will take up the majority of a 15 cu/ft stand up. (500lbs-ish). Chest freezer can store much more for the size but is harder to keep organized.
3) Yes I've done it several times.
4) There's no right answer here it's mostly preference. If you are uncertain the butcher will have recommendations on each cut.
5) My butcher wraps for me, we finish the half with in a year and no issues with freezer burn.
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If you buy beef by the percentage of how much cow it encompasses, I have some questions...

I have a 5 cu. ft. chest freezer. It easily holds half a 800 lb. cow once cut and wrapped. If you buy a whole cow/whole beef you may be able to have it dry aged. This improves the flavor, makes it more tender, and costs about $10/lb. hanging weight.

The ranch sent the carcass to the butcher. The butcher offered vacuum packing or double paper wrapped. The double wrapped seemed to work just as well as the vacuum packed. We have many options, see the image.

I will never go back to store bought beef.
Buds May 2025 - Copy.jpg
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