The Bell Tolls for Beef
Well the count down clock has started. Looking at the beef today it
appears they are ready for there visit with destiny.
My son raises several every year. He sells them custom butchered and we
always have a half.
This is big red: A red angus crossed on Black Angus which creates a nice
And we have two angus crosses on some white faced cattle. All are in the
1100 pound range and therefore are ready to perform their next task.
Which is to become white packages in peoples' freezers.
Between the cost of the calves and feed it runs about $1000 to get one
to butchering weight. We feed them corn every day they go through 800# of
corn every six weeks. In the end they start gaining 4.7 pounds per day.
Monday they are going to visit the butcher shop. After hanging for 18 to
21 days they will be cut and wrapped.
Mary Lou did a twin salmon tray that I thought was real nice for a
About all from here for now. I am working on a picture guide to smoked
salmon. Probably finish it up next Monday or so. We are all cooking
tomorrow for the New Years Eve parties so we will be out of touch until
Sunday or late late Saturday night.
Wishing you all a great start to the New Year. Best wishes and great
Chef Bob Ballantyne
The Cowboy and The Rose Catering
Grand Junction, Colorado, USA