Recent content by wash11

This order was a 1/2 beef with lots of custom cutting. 1lb ground packages, tomahawks, mom doesn't care for short ribs so they had them all trimmed and turned in with the ground. Even losing a bunch of bone weight they still came in at a hair over 250lbs package weight that you see here.

Always love chatting with your mom and we were excited to finally meet your wife after all these years!!

That looks great! What was your recipe?

Amazing thread! The amount of progress in a short amount of time is mind boggling compared to so many projects.

I'm pretty excited about this. That pump has puked oil since the day we bought that truck. Over the course of 8 or 9 years, I've dumped a 55 gallon drum of power steering fluid in it! Thanks Kevin

I'm shooting for late April or early May for another socal delivery. Text me anytime and I'll get you on the list!

As we discussed, (I'll share with the group) vacuum sealing is neat to look at but anytime you shuffle cuts in the freezer you run the risk of rubbing a microscopic hole in the plastic. Once you find freezer burn has started, you've already lost. The white butcher paper can hold up to so much more.

A 10 cubic foot freezer covers your scenario pretty well. A 14 cubic foot freezer is perfect as it doesn't take up any extra power and very little space. Here's one of the best deals going. Garage rated which is important for large temperature swings and extreme Havasu heat and Home Depot...

This is a great question. In the nameless, faceless world of commodity farming, this would be the answer. Short answer: We've found a program that works for us reasonably well through the ups and downs of a market we can't control so we stick with it. Longer answer is below: Customer direct...

Yes, limited supply of 1/2 pigs for freezers towards end of summer. We've been happy with our bacon and sausage program since we can do it year-round so more resources directed that way.

I think pork is going to hold steady through this.

It was coming before the fires. But yeah, the Texas thing didn’t help the situation at all.

I’m planning on doing another post this week, “anatomy of a 1/4 beef” that breaks it down in detail. Here’s a short video that explains a lot.

Bones: making broth/soup stock or top notch treats for your dogs. Offals: liver, heart, kidney, oxtail and tongue. All are great for creative meal ideas or simply as dog treats.

The news seems to throw out a headline to get clicks and follows up with very little real information. I figured this group would appreciate info from the trenches.