RibEye Rolls

[Dee]

Took a 22 pound ribeye roll out of the top of the refrigerator this morning and cut it into steaks. I age'em (ribeye rolls) 35 days after butchering at 33-34 degrees then cut'em into 1" thick steaks. Vacuum pack'em in twos, and freeze'em. Kept 2 out for dinner, and seasoned'em with lemon pepper.
EAT MORE BEEF! 

[Mule 11]

At over $20 a # for rib-eye here, I’ll eat less beef… had deer steak for dinner last night and breakfast today.

[Dee]

Sounds like you're eating pretty good, but most deer hunters spend more on their deer hunting than a calf would cost. How about you?

[Mule 11]

I used to be a “hunter” now I’m a meat hunter so, don’t spend a lot on hunting. I do spend on my kids though, more time in training and time traveling and hunting. The deer I’m eating now are what’s left from last year that I went out 2 eves and brought home a deer each time and butchered them myself.         I do eat some beef, mostly ground, roasts for sandwiches and steaks generally when reduced and have to eat them that day. I can afford it but I have to buy for 4. I also get some from a neighbor, not as good as mine but still pretty decent. I usually give him some money towards butchering and money spent on hunting.

[Mule 11]

Sounds like you're eating pretty good, but most deer hunters spend more on their deer hunting than a calf would cost. How about you?

Curious as to what you do with a calf?

[Casull]

Sounds like you're eating pretty good, but most deer hunters spend more on their deer hunting than a calf would cost. How about you?

Curious as to what you do with a calf?

Feed it.

[Dee]

Sounds like you're eating pretty good, but most deer hunters spend more on their deer hunting than a calf would cost. How about you?

Curious as to what you do with a calf?

The calves I keep to butcher I wean a little late, then turn 'em back out with the herd. When they get to about 1,000 lbs I pen'em and start feedin them a grain mixture including cracked corn until they're about 1300lbs. Then I haul them to a butcher who kills'em. I let the beef hang in cold storage for 30 days, then the carcass is processed and vacuum packaged.

[DDZ]

Saw today in a local grocery store, three average size ribeye steaks were $55. Haven't bought any steaks for awhile. Basically eat deer meat. As for deer meat costing a lot, I suppose it does if you pay the going price now around here to have a deer butchered which is around $140. I and my family have always cut our own deer up and do a better job of it than taking it to a butcher where time is money. As for my deer rifle I use the same Remington BDL 25-06 that I bought when I was 16 for $149. So the rifle has paid for itself.  So the only expense for me now is the box of reloads. Don't really pay for a license either. Got a lifetime license at 65. Still have to pay for a muzzleloader tag and archery tag.  Although a deer is a lot of work. Gutting, hanging, skinning, cooling, cutting it up, grinding burger, and then vacuum sealing it. 

[Dee]

Saw today in a local grocery store, three average size ribeye steaks were $55. Haven't bought any steaks for awhile. Basically eat deer meat. As for deer meat costing a lot, I suppose it does if you pay the going price now around here to have a deer butchered which is around $140. I and my family have always cut our own deer up and do a better job of it than taking it to a butcher where time is money. As for my deer rifle I use the same Remington BDL 25-06 that I bought when I was 16 for $149. So the rifle has paid for itself.  So the only expense for me now is the box of reloads. Don't really pay for a license either. Got a lifetime license at 65. Still have to pay for a muzzleloader tag and archery tag.  Although a deer is a lot of work. Gutting, hanging, skinning, cooling, cutting it up, grinding burger, and then vacuum sealing it.

The upside of it all is you know how to do all that, and the wherewithal to do it. You'll make it better than most in a pinch.

[Mule 11]

What part of the cow do you not get back from the butcher? I have eaten tongue, tail, liver, and once brains that I thought was cauliflower and it was very good although when I found out what it was I wouldn’t eat it again. Beef bologna and hotdogs are pretty good too. I would think there’s a use for almost all of it, maybe more is used in more of a big commercial operation where a large quantity are butchered at one time? I have a couple pounds of tail in the fridge I’m going to make a bolognese sauce with tommorow.

[Dee]

I let them have the head and tongue, and give the tail away. I hate tender loin and generally give that away. Loin tips are good for stews. The rest is passed out within the family. Cube steak is one of our favorites for chicken fried.

[Mule 11]

Still partially frozen