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Raising your own meat...

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    12-07-2011, 11:38 AM
  #21
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Originally Posted by Walkamile    
I don't mean to take this thread off track, but MHF and SR, you've both mentioned eating goat meat and I'm curious about the taste (never had it before). Is it comparable to lamb?
Walk yes, it's comparable to lamb. If you like lamb/mutton, you'll like goat.

I'm a big fan of Indian and Middle Eastern cuisines, and they use a lot of goat. I find it very tasty.
     
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    12-07-2011, 11:39 AM
  #22
Green Broke
I wish I was closer.... the only place I have found around here with buffalo is a "tourist trap". You pay insane amounts of $$$ and go on a "buffalo hunt" (ride around on a golf cart and pick out/shoot your buffalo from the crowd standing at the hay feeder....).

Some "hunt".....
     
    12-07-2011, 11:44 AM
  #23
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Originally Posted by Delfina    
I wish I was closer.... the only place I have found around here with buffalo is a "tourist trap". You pay insane amounts of $$$ and go on a "buffalo hunt" (ride around on a golf cart and pick out/shoot your buffalo from the crowd standing at the hay feeder....).

Some "hunt".....
Wow. That's ridiculous, even more so that people are willing to pay big bucks to do it. Kinda takes the sport out of it. I hunt myself (upland birds w/my dogs) and can't imagine any real hunter enjoying that.
loveyourgrits likes this.
     
    12-07-2011, 11:48 AM
  #24
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Originally Posted by Delfina    
You pay insane amounts of $$$ and go on a "buffalo hunt" (ride around on a golf cart and pick out/shoot your buffalo from the crowd standing at the hay feeder....)
That's not hunting, that's just outright slaughter. How about giving them a bow and arrow, and putting them out with wild buffalo? Now that's hunting!
     
    12-07-2011, 12:06 PM
  #25
Teen Forum Moderator
We raise our own beef and turkeys. The general rule is that we buy two suckling bulls around October, use them during our annual fund-raiser in October when it's still really young, the boys practice their roping and penning skills up until the bull calves reach about 600-700 pounds, then they're tossed out in the pasture until the autumn of that next year. After that we send them to be processed. Best meat I've ever eaten. We do name them because during their petting zoo job, kids want to know the 'moo cows name.'

A lot of people are utterly horrified when they come back to our fund-raiser for a second or third year in a row and ask him 'Mr. Incredible' or 'Bodacious' are doing, and we tell them that they're about half gone, waiting to become another chili or set of hamburgers and they'll say things like 'you SLAUGHTERED that tiny little calf that was head-butting Charlie last year? How horrible. I thought you guys were here to help kids and animals, not eat them.' I really don't understand their logic though. The tiny little calf that was bead-butting Charlie last year would of now been a 1000+ pound pushy bull, and if he had been anywhere else, he would of lived in a crowded stockyard and a eaten high-protein, high-fat, high-calorie diet then been slaughtered, not pranced around in a pasture with all of the ponies for a whole year, eating as much grass as he wants. Sounds like our cows have a much better life than most to me.

This years burgers are named Jacket and Bentley ;)
     
    12-07-2011, 12:29 PM
  #26
Green Broke
The horses, dogs and cats are named and part of the family. The chickens are livestock. DH and I incubated 3 sets of RIR/Welsummer cross eggs in 2011. We ended up with 14 laying pullets (hens), and about 20 young roosters (which I slaughtered and we ate at about 2-3 months old.) A friend did a trade in October. He had to replace his whole flock of hens who had been massacred by raccoons, and he ended up with 2 roosters he didn't want. I gave him a laying hen and young pullet in exchange. It looks like the roosters are fertile, judging from the eggs I break open.
I still have 7/10 of last year's RIR laying stock, but the pullets have started laying, so they and their Welsummer rooster will be on the menu this winter.
Whenever I get "city folk" asking me why I keep roosters, I tell them,
Roosters are for eating and hens are for laying eggs.
IF I could afford the forage, I'd raise a young steer, too. The previous owner of my 5-acre property did just that. He raised 5 steers, from April to November, and sold them. It didn't take long before he had them sold before he bought them. (This is why I have a shelter off of the barn, and why the manger was built for cattle.)
IMO, when you raise your own food, you take better care of them.
Ray MacDonald likes this.
     
    12-07-2011, 12:34 PM
  #27
Foal
My aunt and uncle raise beef cows, chickens, and pigs for meat for our whole family. Their meat is so much better than store bought! I've always kept chickens for their eggs, but I get too attached to my chickens to eat them.. I love how they follow me around and their "singing."
My uncles beef cow last years name was "Phillip" for "Phillip the freezer"... Get it? I thought it was pretty funny.
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    12-07-2011, 02:08 PM
  #28
Foal
I think the biggest thing for us is we live a "Florida Cracker" life. For anyone that knows what that means or doesn't; its a VERY simple way of life...we cut our own boards for building our own houses, my b/f uses a forge to make anything we need as far as cooking supplies, hinges, forks etc. We raise our own mean and hunt for our own meat...HOPEFULLY/SOON we will have our own heard of FL Cracker Cows, and maybe another FL Cracker Horse being we have one already. It's a way of life that is dieing here and we find it most interesting/pleasing to keep it alive so people know where we came from..I think we all too often forget.

Raising your own meat is so special b/c you know whats going into your body from the moment of birth, raising and butchering the animal! I think its so amazing that there are still people out there that still do this!!!!
     
    12-07-2011, 02:28 PM
  #29
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When I was a kid, we would keep a few hundred head of yearling cattle on pasture for a feedlot. Almost every summer, at least one heifer would show up that had been bred. If she dropped the calf before shipping time in the fall, the feedlot would tell us to just keep the calf ourselves because they had no place for it and no use for it. So, we would bring it home, bottle feed it until it was old enough to wean, and then turn it out to pasture until it was a yearling and nice and fat. Then, we would take it to the butcher.

I do remember naming all of them but the only one I can really remember specifics about was a bald faced black steer named Nelson. He tasted really good .
     
    12-07-2011, 02:35 PM
  #30
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Quote:
Originally Posted by smrobs    
I do remember naming all of them but the only one I can really remember specifics about was a bald faced black steer named Nelson.
I'm tempted to name my future beefer Norman. Anybody recognize the name?
     

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