My first husband and I had a butcher shop, he was a meat cutter and I was a wrapper. We would order by the half beef (hanging). You can tell this was a long time ago, beef doesn't come by the half beef anymore just packaged just packaged, easier to break down and cheaper for the store. We had one customer that would order a half beef aged for 10 days. It was the best beef, so tender. Haven't had beef like that in a long time. Whitewolf ----- Original Message ----- From: "JACK CHILDERS" <jaxone1234@msn.com> To: <BLACKSHEEP-CHAT-L@rootsweb.com> Sent: Sunday, May 12, 2002 2:36 PM Subject: [BSChat] FRESH HOME GROWN BEEF > When in prison one of the things I took was butchering. I had some funny feelings about bashing some cow's brains in and cutting it up in pieces, but I soon got over it. > > We would get live cattle in there early in the morning, kill them, hang then up to drain. We always cut some steaks right away and cooked them for our lunch. There is nothing better tasting in the world, to me, than steak so fresh that it mooed that morning. If you've never eaten it that way there is no way to explain the taste. Its nothing like the meat you buy in a store. > > Jack Childers in OKC > International Society of BlackSheep Genealogists > http://www.gbnf.com/genealogy/childers/html/surnames.htm > "I've traveled a long way and some of the roads were not paved" > Jaxone1234@msn.com > > > ==== BLACKSHEEP-CHAT Mailing List ==== > Unsubscribe from the list: > Mailto:Blacksheep-Chat-L-request@rootsweb.com?subject=unsubscribe&body=unsub scribe > > ============================== > To join Ancestry.com and access our 1.2 billion online genealogy records, go to: > http://www.ancestry.com/rd/redir.asp?targetid=571&sourceid=1237 >

Ava Fischer wrote: > > My first husband and I had a butcher shop, he was a meat cutter and I was a > wrapper. We would order by the half beef (hanging). You can tell this was > a long time ago, beef doesn't come by the half beef anymore just packaged > just packaged, easier to break down and cheaper for the store. We had one > customer that would order a half beef aged for 10 days. It was the best > beef, so tender. Haven't had beef like that in a long time. > > Whitewolf I had a customer who would order a hind quarter and have me age it for 30 days. I would have to trim mold off of it before processing it. One thing about beef it spoils from the out side in. So by triming off the bad the rest is good. And with choice or prime beef you can have up to a good inch of cover fat, so nothing is really lost in the process of aging, that you wouldn't loose any how. He once gave me a steak from it, and it was like butter, you could cut it with a fork. -- Wild Bill, North Pole, Alaska Life is what happens to you while you're making other plans.