What if it Snows?

It's a Spanish word meaning "lean, rangy, not enough marbled fat for any natural taste so use lots of spices in cooking." Also means 'too old or crippled to run across the arena and stay ahead of the horses so let's butcher that ######## and I'll bring the beer". Picture a Holstein steer with slightly bigger horns, less body fat, and a real bad attitude.
Great for shredded beef, tamales, and mixed up with calf brains... anything autentico.

 

Negative ghost rider. Geese were going South.

 

Yes. Current market cut& wrapped about 4.50-5.00/#. Your area may vary. Black Angus. You pay the Rancher & pu @ processing plant/meat market.

 

Beg to differ— we pick out 3 or 4, keep them on grass all summer— start giving them 3rd cut alfalfa after it’s down then about 1st of October start them a coffee can of cracked corn and 1 of 3 way— by thanksgiving they hit about 1100 lbs of pure dining pleasure— knock ‘em in the head to take care of their attitude, age em 3-5 days, cut em up and put em the freezer— AND you can make 4 or 5 Benjamin’s ea in you know how to skin the skull out and boil it up nice and pretty

 

I do the same thing but I do it with Angus. Or Brangus. Goats, too, except they get pit cooked and the hired help does the cooking. They know how to do it, the rest of us would screw it up.
We had a roping club using my corrals for a couple of years. I didn't think you could do anything with Corrientes except run them 'til they crapped blood. One thing about it, all us amateur part time ropers sharpened up pretty good when we had stock here all the time to practice on.

 

Anything that is grass fed and finished right is better than the tubs that come out of the feedlot— feed them to hot, they gain to fast and generally taste like sour owl ####— haven’t done store bought meat for pretty close to 30 years

 

Is this what Ur talking about?



That Heat caused a Nap after the Shower

 

Yep