Well home grown by someone else.
One of the guys that works for me raises a few cattle every year for some extra cash so I went in on halfsies on a 1/4 of beef with my boss. We split everything down the middle except the brisket with the agreement that I cook it and he gets half. Nice lean hormone free beef. It's some good stuff and even smells different than store bought. Has more of a "wild" smell to it kinda like whitetail. The only thing we don't like is the steaks have been kinda tough. Even the porterhouse was tough, but the burger is some of the best I've had since we were kids and got free stuff from my Grandparents dairy farm.
Anyway I asked the butcher if he could cut me a full packer and he said no problem. When I got it it didn't have a fat cap so I'm kind of improvising here. Also it looks like the "point" is kind of small and spread across the top of the flat. It's a good thing I've done a few briskets already or I wouldn't have had a clue how to trim this thing up. Since the steaks were so tough and this meat is so lean I'm planning on doing the Texas crutch with this one so it doesn't dry out.
Here it is fresh out of the package. This is the top (point) side.
And the bottom (flat) side.
The bottom all trimmed up.
And the top all trimmed. Best I could do with what I had and no skills as a meat cutter.
Forgot to get pics but seasoned it with course ground kosher salt CGBP and a healthy coating of Mad Hunky JAB. Got the Webber all prepped with a snake of coals and ready to go when I get up in the morning. More pics to come tomorrow.
One of the guys that works for me raises a few cattle every year for some extra cash so I went in on halfsies on a 1/4 of beef with my boss. We split everything down the middle except the brisket with the agreement that I cook it and he gets half. Nice lean hormone free beef. It's some good stuff and even smells different than store bought. Has more of a "wild" smell to it kinda like whitetail. The only thing we don't like is the steaks have been kinda tough. Even the porterhouse was tough, but the burger is some of the best I've had since we were kids and got free stuff from my Grandparents dairy farm.
Anyway I asked the butcher if he could cut me a full packer and he said no problem. When I got it it didn't have a fat cap so I'm kind of improvising here. Also it looks like the "point" is kind of small and spread across the top of the flat. It's a good thing I've done a few briskets already or I wouldn't have had a clue how to trim this thing up. Since the steaks were so tough and this meat is so lean I'm planning on doing the Texas crutch with this one so it doesn't dry out.
Here it is fresh out of the package. This is the top (point) side.
And the bottom (flat) side.
The bottom all trimmed up.
And the top all trimmed. Best I could do with what I had and no skills as a meat cutter.
Forgot to get pics but seasoned it with course ground kosher salt CGBP and a healthy coating of Mad Hunky JAB. Got the Webber all prepped with a snake of coals and ready to go when I get up in the morning. More pics to come tomorrow.
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