My wife and I bought a half a beef with another family last
fall. We’ve done that for the last
couple of years and its worked out pretty well.
This year was a little different, though.
They showed us a year-old fattened steer, but sold us, I
speculate, a 6 year old worn-out breeder cow.
The meat is so tough that the steaks are almost inedible. In addition to never trusting that meat
packer ever again, I decided to get out my ½ horsepower industrial meat grinder
that I keep around for reducing deer and elk to edible hamburger and grind up
all the steaks and roasts into hamburger.
The benefit to tough meat is that while it makes shitty steak, it makes
the leanest, bestest hamburger.
So I defrosted it all a couple nights ago, and got the
grinder out yesterday. I ran it all
through a rough grind, then reserved some of that for my chili (rough chili
grind is hard to find in the local markets) and then ran the rest through a
fine plate on a second pass to give it a more even texture. Then, I used our commercial grade vacuum
sealer to seal it all up and threw it in the freezer.
The result is 48 pounds of hamburger in my freezer. We took that meat, which we would not have
eaten, and turned it into something that we will enjoy and will be very handy
to keep around.
Being a polymath, as Borepatch put it, is actually quite
awesome.
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