high end meats...

[wby257]

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Where are you picking up the Berks at if you don;t mind?

Would possibly be interested in a little barter if you are interested in Akushi beef.

About the 1st of May I will be picking them up. They will be about 30lb feeders and butcher at about 260-280 lbs.

The Boston Butts cut into Steaks are unbelievable. Best Bacon we have ever raised.

So yes we could work something out.

If anyone else is interested in some I have room for 8-10 Hogs

 

[guywhofishes]

We eat it all. Hard to beat a good bone-in pork chop.

 

[Bed Wetter]

Last night I grilled up some Arctic aged 2014 venison/pork/pepperjack German bratwurst. Was so good I had one again for dinner tonight.

 

[gst]

Looks really good! I like carpaccio and beef tartar. I try to get the Norwegians I work with to try stuff like that and I get looks like I have 3 heads and then they counter offer lye soaked cod. Haha


Best venison steaks I have had were done by a guy we goose hunted with in southern Illinois. He would hang until mold popped up on the ribcage then trim and butcher and cut steaks and wrap bacon on outside and season. I imagine it pales compared to the high end Japanese beef.

Hey us Norwegians like our spices just as much as anyone else. We have three. butter, sugar, and cream.

That is how we grew up eating deer back straps. Dad would cut them out and hang them upstairs in an old garage and when they had mold on the outside, trim it all off and cook them up in butter and bacon grease.

The East 40 in Bismarck now has a 120 day dry aged steak I think. Deffinately have to get there and try it.

Thanks for the bon apetite report guy. Always serious about learning about new beef deals. Will have to look some recipies up. If you got one you like and would share, it would be appreciated. May even have to cut you some slack about your hunting vests if you do.

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Am I the only one that still likes a well prepared pork chop or pork steak ? I like to throw a little hickory salt and season all on it and pan fry it in hot cast iron pan. Sometimes broiled with mushroom sauce AKA Can of campbell's cream of mushroom. Years ago they said pork eaters are a dying breed , Maybe they were right but I'm still kicken.

Home raised pork is the best. Pork roast with gravy ah man not much left at the end of the meal.

Store pork sucks. They have managed to remove much of the flavor that you find in home grown pork. Maybe it was from the dead cats and other morsels such as that the neighbor pigs would eat.

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About the 1st of May I will be picking them up. They will be about 30lb feeders and butcher at about 260-280 lbs.

The Boston Butts cut into Steaks are unbelievable. Best Bacon we have ever raised.

So yes we could work something out.

If anyone else is interested in some I have room for 8-10 Hogs

If it will work, the neighbor and I would take one to split. Just Pm me and I can give you a phone number. Man, my mouth is already watering.

 

[Account Deleted]

About the 1st of May I will be picking them up. They will be about 30lb feeders and butcher at about 260-280 lbs.

The Boston Butts cut into Steaks are unbelievable. Best Bacon we have ever raised.

So yes we could work something out.

If anyone else is interested in some I have room for 8-10 Hogs

What does one of those little guys run and how long does it take to finish them?

 

[Allen]

The East 40 in Bismarck now has a 120 day dry aged steak I think. Deffinately have to get there and try it.

indeed they do have dry-aged beef. Might wanna sell a heifer before ordering though, it wasn't Golden Corral pricing.

 

[gst]

hve had their dry aged steak just not the 120 plus deal. They are worth the ticket now and then.

 

[Ericb]

Am I the only one that still likes a well prepared pork chop or pork steak ? I like to throw a little hickory salt and season all on it and pan fry it in hot cast iron pan. Sometimes broiled with mushroom sauce AKA Can of campbell's cream of mushroom. Years ago they said pork eaters are a dying breed , Maybe they were right but I'm still kicken.

We probably eat pork more than anything else now days. I buy a butcherd pig from morning joy farms each year. We also buy full pork loins from Sams club often. We cut them in thirds wich comes out perfect for our family of five. My favorite is covering it with tatonka dust. Cutting a slit in the top and stuffing it with cream cheese, bacon and jalapeños then slowly smoking it. Makes for a great dinner and even better sandwiches the next day.

 

[Davy Crockett]

10-4 on the pork loin. I sharpen my fillet knife till it will split hairs and slice a loin into thin steaks about 3/8 of an inch , Boy they slice up nice . I season with hickory salt and let sit in the fridge for a day or so then freeze them. With the thin slices you can cook them with high heat and sear the outside. I usually throw a few slices of bacon or olive oil to lube up the cast iron and crank up the heat till I see smoke and throw them on , seared to a crisp. They work good in crock pot or oven too.

 

[wby257]

What does one of those little guys run and how long does it take to finish them?

It takes about 120 days to finish out. They are on grass and feed. Pigs need to be able to run and move around to get the muscle and fat combination for flavor.

I sell them depending on the market value.

I use Maple valley lockers in Enderlin N.D. for processing

 

[Dryfly36]

Check out www.heritagefoodsusa.com. I buy the pork porterhouses. I buy both Berkshire chops and Red Wattle chops. I think my current favorite is the Red Wattle. I used to buy Piedmontese grass fed beef from them, but they have switched to the Akaushi/Angus beef.

 

[Lycanthrope]

Not sure if you're genuinely interested but...

I skip anything "ground but raw". But any raw whole muscle meats are safe IMO.

Safe as long as you dont mind having a worm hanging out yer azz....

 

[Kurtr]

Safe as long as you dont mind having a worm hanging out yer azz....

Just eat a few pellets of water softner salt with some back yard bee hive honey chased with some pure mexican vanilla and you will be fine

 

[Account Deleted]

It takes about 120 days to finish out. They are on grass and feed. Pigs need to be able to run and move around to get the muscle and fat combination for flavor.

I sell them depending on the market value.

I use Maple valley lockers in Enderlin N.D. for processing

I was thinking more like I buy a young one and finish it myself on the family farm. We can do our own butchering.

 

[SerchforPerch]

Man all this weed talk.... Now high end Beeef and specialty pork cuts - gots my mouf watering!!

Im now headed to Costco to pick up a 12 hour packer brisket for the smoker!!!

 

[guywhofishes]

Safe as long as you dont mind having a worm hanging out yer azz....

I should have specified beef.

But this is also 2016, not 1916. The majority of livestock of all types these days don't carry the once prevalent parasites (Trichinosis in pork for instance).

Keeping pork frozen for 3 weeks eliminates this risk by the way. Not that I'm looking to eat raw pork anytime soon.

 

[Captain Ahab]

My buddy made whole muscle jerky out of a pork loin. It was very good.

 

[MarbleEyez]

GST, where did you get your Waygu cattle from if you don't mind me asking? How do you like to finish them? I've been looking into raising a couple of my own and don't really want to go 500miles to pick up a few head!

 

[gst]

Marble, we got ours from a friend that raised a few of them that no longer does. The only person around here that has them that I know of you could talk with is Mark Feist from Sawyer.

Waygu take a bit to finish. plan on at least 18 months for purebreds. We could get some half bloods done in 15 to 16. We have finished them with corn, barley and pea chips. I like the flavor of the beef we finished with pea chips. Barley finished beef has a nice white white fat and makes an eye appealing raw product. Taste is not much different than corn fed.

You can finish them on a self feeder but you have to step them up to keep them from eating too much and tipping over.

Mark has been raising them for years and could tell you more than me for sure.

 

[aron]

I just had bww for lunch, does that constitute as high end meats?