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Anybody ?

Anybody else on here a butcher for a living ?

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I did for 21 years gave it up went to a factory

I hope there's one on here myself...I'd like to ask him what happens to the backstrap and the filet mignon that I never get every time I buy half a beef!!!!!

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Originally posted by msinc
I hope there's one on here myself...I'd like to ask him what happens to the backstrap and the filet mignon that I never get every time I buy half a beef!!!!!

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__________________
yellow gold!

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Originally posted by moleman
you ever notice you can take a beef to get processed or buy a half or whole and you never get as much back as you should or what you see at the store it seems as all you get is some cube steak some round steak and about 500lb of ground hamburger meat, Lol ..

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quote:

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Originally posted by msinc
I hope there's one on here myself...I'd like to ask him what happens to the backstrap and the filet mignon that I never get every time I buy half a beef!!!!!

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Re: .

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Originally posted by w.walton
I did for 21 years gave it up went to a factory

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Originally posted by sleepy head
I bet there splitting your cow top and bottom instead of side by side and your getting the bottom side. LOL

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Originally posted by msinc
Yes sir, that is exactly my point!!!! I aint totally stupid...cattle are built similar to deer. How come deer have two back straps and two tenderloins, but beef cows don't have any????? At least none of the ones I buy !!

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yellow gold!

Yes sir, it's gotta be either they keep it to eat or I was thinkin they sold it to some high dollar restaurant and pocketed the money. Come to think of it...all them guys do drive big fancy pick-ups around these parts!!!! {While I paid good money for ground up cow hocks}

Beef

The Average beef will only dress , around 55 % of its gross weight ... I worked at A processing plant for a year ..

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Well Stanley,this looks like another fine mess you've gotten us into

Ray Hudson

Re: Beef

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Originally posted by Ray&Luie
The Average beef will only dress , around 55 % of its gross weight ... I worked at A processing plant for a year ..

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Re: Re: Beef

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Originally posted by msinc
I agree, what I cannot figure out is why the backstrap and tenderloins is always in the 45% that gets lost. They throw it out with the guts, right???

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Well Stanley,this looks like another fine mess you've gotten us into

Ray Hudson

The backstrap in the rib eyes or T-bones. Do you get rib eye steaks or T-bones? Rib eyes have the tenderloin cut out and the t-bones still have the tenderloin.

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Bill Harper
Washington, NC
252-944-5592

Re: Re: Re: Beef

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Originally posted by Ray&Luie
The size of the beef makes a lot of difference, 800 lbs. is not really that big, a good loin it self before boning should weight close to maybe a 1/4 or better of the total dressed weight, one thing too , if the loin is not spit properly you will loose some from just poor processing

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yellow gold!

Re: Re: Re: Re: Beef

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Originally posted by moleman
i agree with you all though a 800lb steer has all the same parts in it as a 2000lb steer and one would think that at 55% you would get back 400lb at least not the 100lb or less i got back, i think i am with msinc on this, meat pirates.

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Well Stanley,this looks like another fine mess you've gotten us into

Ray Hudson

You know, I have to wonder what they would say, or even just to see the look on some butchers face if I could first get the beef and cut the backstrap and tenderloins out of it and give it to the butcher that way!!!!

Sorry pal, you'll have to call the restaurant up the street that normally gets it and tell them they missed this time!!!

mistakes

quote:

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Originally posted by msinc
You know, I have to wonder what they would say, or even just to see the look on some butchers face if I could first get the beef and cut the backstrap and tenderloins out of it and give it to the butcher that way!!!!

Sorry pal, you'll have to call the restaurant up the street that normally gets it and tell them they missed this time!!!

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Well Stanley,this looks like another fine mess you've gotten us into

Ray Hudson

I would buy that once...but it happened three times in a row!!! I have officially quit trying to deal with butchers. No doubt they don't miss me any more than I do them. No one likes to be "outted" and you can believe that everyone I know has been warned.
Also, I find that unless you use 300 pounds of soup meat and almost that much ground beef, which I do not, then there really isn't much point. I mean, what are you really saving, when 80% of what you get is not what you are really going to use??? I like a good steak as much as anybody but I cant seem to get one buying half or all of a beef and taking it to a butcher.
I know that probably somewhere there are butchers that are stand up straight up guys...but the ones around here are not. I even got my last beef butchered 110 miles away and still didn't get any steaks!!!! It just seems like they figure they can get away with it when you go pick up all that meat it is overwhelming....until you start using it and 3 months later you are still looking for the good stuff. A backstrap in a deer is what, 30 inches long??? One in a cow is like 4 feet long. If you cut the steaks 1 1/2 inch thick, that's 32 steaks in the backstrap alone, one side. Do the math, it aint rocket science...somebody is eating a heck of a lot of the best meat on my dime!!!

steak

quote:

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Originally posted by msinc
I would buy that once...but it happened three times in a row!!! I have officially quit trying to deal with butchers. No doubt they don't miss me any more than I do them. No one likes to be "outted" and you can believe that everyone I know has been warned.
Also, I find that unless you use 300 pounds of soup meat and almost that much ground beef, which I do not, then there really isn't much point. I mean, what are you really saving, when 80% of what you get is not what you are really going to use??? I like a good steak as much as anybody but I cant seem to get one buying half or all of a beef and taking it to a butcher.
I know that probably somewhere there are butchers that are stand up straight up guys...but the ones around here are not. I even got my last beef butchered 110 miles away and still didn't get any steaks!!!! It just seems like they figure they can get away with it when you go pick up all that meat it is overwhelming....until you start using it and 3 months later you are still looking for the good stuff. A backstrap in a deer is what, 30 inches long??? One in a cow is like 4 feet long. If you cut the steaks 1 1/2 inch thick, that's 32 steaks in the backstrap alone, one side. Do the math, it aint rocket science...somebody is eating a heck of a lot of the best meat on my dime!!!

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Well Stanley,this looks like another fine mess you've gotten us into

Ray Hudson

I'm in the retail side of being a butcher i cut meat at a grocery store , never worked at a slaughter house so i couldn't tell you what they are doing with all your meat. I would imagine it's like anything else there is honest and dishonest people in every career field. I know where i work it's people trying to steal from us taking stickers off of something cheap and putting it on a pack of ribeyes to people sticking the meat under their shirt and everything in between.

ky87

that happens all the time here and most of the time it is Mexicans that they catch doing it and we have a good population here,they catch them stealing at thrift stores all the time here and they walk in walmart go to the shoe department put on a pair of new shoes put their old ones back in the box and leave or try and leave and get caught,they are getting bad here.

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yellow gold!

I got 560 pounds of meat off of a 990 pound angus steer.

Another Rip Off !!

When buying meat is the freezer trucks that come to your house selling meat they show you what they have and if you do buy it you never get anything close to what was shown and the size is off so the weight is off and they just screwed you and you bought a bunch of old freezer burnt meat and never got but about half of what you was suppose to,the funny thing is you can never get them to give you what they are showing you, CROOKS .

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yellow gold!