« previous next »
Pages: 1 2 [3]

Author Topic: Chuck Roast for Burnt Ends  (Read 14216 times)

elkins20

  • Hero Member
  • *****
  • Posts: 1141
  • Smokin it best electric smoker bar none!
Re: Chuck Roast for Burnt Ends
« Reply #30 on: July 01, 2015, 12:46:37 PM »
Hey Steven, must be nice to get farm fresh beef... I have been looking for farmers in our area that grow herfords. But, can't find any looking to by a hind quarter.
Logged
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Chuck Roast for Burnt Ends
« Reply #31 on: July 01, 2015, 07:33:35 PM »
You're very lucky to have that access, Steven!
Logged
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

mizzoufan

  • Sr. Member
  • ****
  • Posts: 220
Re: Chuck Roast for Burnt Ends
« Reply #32 on: July 02, 2015, 09:14:45 AM »
Funny you should mention Herefords...polled for us though that's getting harder and harder now that they've combined the associations and started mixing the bloodlines every which way.
Logged
Steven from KCMO

elkins20

  • Hero Member
  • *****
  • Posts: 1141
  • Smokin it best electric smoker bar none!
Re: Chuck Roast for Burnt Ends
« Reply #33 on: July 07, 2015, 11:55:33 AM »
Just seems like the farmers around here are not growing them. Years ago my Mom would go out to a farm on 291 that sold halfs and hind quarters that was polled hereford. That was really good meat tender with a great flavor. But, they are long gone.
Logged
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

mizzoufan

  • Sr. Member
  • ****
  • Posts: 220
Re: Chuck Roast for Burnt Ends
« Reply #34 on: July 07, 2015, 12:10:20 PM »
There are a few of us still around but selling as beef is not really worth it anymore.  Between the laws (can't sell by the pound, can't sell beef that's already been processed...) and the price that cattle are bringing now added to the processing fees, nobody wants it or there's just one that wants a 1/4 or 1/2.
Logged
Steven from KCMO
Pages: 1 2 [3]
« previous next »