I vac seal my stuff too.

That cheap beef may be coming from Brazil or Argentina. Without the label of origin that is fought against so hard there's no way of knowing where store bought beef is coming from.

Argentine beef has been in our market since I sold beef in the Early 1980's. I worked for a few years for Wilson meat company in sales for summer work while in college. Learned alot about the beef and pork industry. Like all business's in general its all $$$ driven for profits.

when dairy cows get bad feet at 2-3 years old from never getting off concrete, they dont get hauled to the dump

Unless it says choice odds are your getting a milk cow.

just got a half of beef at the local locker. paid 2.98 per lb processing included. 2.37 per lb hanging weight and .061 for processing.

Easy now, don't be dissing those TV dinners, pretty hard to beat those swanson hungry man gourmet dinners.

Hardgraves potted meat chocked full of peckers and lips for over 75 years . Says it on the label ...

Left lane where you been? THe frozen tundra thawed out !!!

My old shooting buddy's family had a packing house. Some of the junk he would buy makes them dairy cows look good. I learned a lot from listening to him talk cattle when at the house. Them old cows that are all bone and hardly move anymore go to the canner market, like hormel and dentymoore. The ones that still have some flesh are McDonald's bound. Kind of eye opening to hear what meat goes into some contracts. Can't say much though, I have eaten a lot of down cattle in my life. Folks around know I butcher so when something falls through ice, breaks a leg, or prolapses I get a call. Most times the salvage is just burger, but every once in a while I get one worthy of cutting steaks.

I never thought of doing it that way LL. I like hanging mine in the cooler for a couple of weeks even if they are just grinders, so not sure how the field quartering would work out for me. I do know bailing wire and a do ez bail bed will haul one out in a pinch though.

What happened to the 75 pounds of marble fat and the kidneys from that butchering job ?

Remember that the chicken dung goes back into DPM and mixed with the feed. 50% of the protein is absorbed the second time around and only 10% the first time.
If this was not done then north Carolina would have been risen 20 feet in elevation in DPM.

weve tried selling ours for less than that and get very few takers. most only want a few packs or pounds at a time. so now we butcher the whole steer and the inlaws sometimes help so they get some. luckily we eat a lot of beef

Just made 25 lbs of ring bologana.Had 12 1/2 pounds of ground bottom round and 12 1/2 pounds of trimmed pork loin. Try to get THAT bologna at the store. No beef lips and pig snouts in the stuff I make.