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Post by Dahdo on Aug 11, 2012 23:10:17 GMT -5
One of our steers yielded 300 lbs of cut meat (not including dog bones and the organ meat we kept). That was about 61% of the hanging weight (487 lbs). We had no way to get live weight. We tried some steaks tonight and were very happy with the tenderness and flavor. Here is a picture....how would you describe the fat color? By the way, these were grass finished. Dave Attachments:
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Post by laughingllama75 on Aug 12, 2012 14:34:25 GMT -5
I want some!
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Post by theburrowfarm on Aug 12, 2012 15:01:42 GMT -5
Looks good.
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Post by Dahdo on Aug 12, 2012 17:35:57 GMT -5
Gene, what is Montreal steak seasoning and where do you get it?
I just put some olive oil and butter in an iron skillet, heated it med-high, salt and peppered the steaks, then seared them for a minute on each side, turned off the heat, covered the skillet, and cooked them for a 2-3more minutes on each side. These steaks are only cut 3/4" and that was enough heat to get them to medium rare.
Can't tell you how good it was to have beef raised in our pastures.
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