Gravy's Cooking Thread

Gavinmad · Thursday at 1:53 PM

ToeMissile said:
Since we're on the topic of meat, I came across a local rancher who offers full or half cows, full on free range/no hormones/etc. Ends up to be about 300 lbs after butchering/prep, averaging $14/lb. Was going to split it with a friend of the wife, but they took their sweet time, and now just found out they're sold out for the year. ughghgh.

That procrastination saved you from getting badly ripped off unless those cows were wagyu imports or something.

Palum · Thursday at 1:58 PM

Yea cow shares should be closer to expensive ground beef prices you just have to buy in bulk and get choice cuts as a bonus.

Lanx · Thursday at 2:20 PM

Dr.Retarded · Thursday at 5:07 PM

Gavinmad said:
That procrastination saved you from getting badly ripped off unless those cows were wagyu imports or something.

Alright, so I wasn't going crazy. Like you and

Palum said, I thought that was way higher than what it ought to be.

Lanx · Thursday at 6:20 PM

i made the mistake of doing a few amazon returns at whole foods instead of kohls cuz i'd figured ppl would be swarming there and shopping.

nope, just the traffic alone was crazy, i live 1mile from whole foods, usually it takes 5mins to get there cuz of stupid lights, this time i was actually stuck in traffic, 15mins!

i had a lot of stuff to return, i prefer going to kohls cuz it's usually less crazy and theres a manager that looks like kristen bell, but theyre slow, whole foods amazon return ppl are actually sweating!

anyway i went in to check on this "standing rib roast" ya'll all talking about 22.99/lb at whole foods (prime saves you 20%, so 18)

good lord

lurkingdirk · Thursday at 8:00 PM

I have a Kutch 8 burner range. It's awesome. I frequently have most if not all of the burners in use. Really great range. For the last month and a half, maybe two months, the ignitor module for the burners hasn't worked. Not a big deal, there's a BBQ lighter right there in the kitchen so that gets used. It irked me every bloody time. I got this unreasonably priced range and part of it wasn't working. I looked online for a new ignition module, they wanted over $300. Fuck that. It's also just out of warranty. So I kept looking. I found an off brand ignitor for under $20. I thought it would be an easy replace to just swap it out. It was not. I had so many stove parts spread over the island that when my wife walked in she looked at it all, looked at the stripped down stove, then just walked back out without saying anything. However, I had it all installed by dinner time. Boom. Works. Just a tiny little thing, but something I use multiple times every day, so it is very satisfying.

Venison back strap for dinner to celebrate. Seared it on the newly repaired stovetop and finished it in the oven. Lots of seasoning. Blueberry compote with it, and roasted potatoes and roasted cauliflower. It was awesome. I was smug.

Dr.Retarded · Thursday at 9:24 PM

lurkingdirk said:
I have a Kutch 8 burner range. It's awesome. I frequently have most if not all of the burners in use. Really great range. For the last month and a half, maybe two months, the ignitor module for the burners hasn't worked. Not a big deal, there's a BBQ lighter right there in the kitchen so that gets used. It irked me every bloody time. I got this unreasonably priced range and part of it wasn't working. I looked online for a new ignition module, they wanted over $300. Fuck that. It's also just out of warranty. So I kept looking. I found an off brand ignitor for under $20. I thought it would be an easy replace to just swap it out. It was not. I had so many stove parts spread over the island that when my wife walked in she looked at it all, looked at the stripped down stove, then just walked back out without saying anything. However, I had it all installed by dinner time. Boom. Works. Just a tiny little thing, but something I use multiple times every day, so it is very satisfying.

Venison back strap for dinner to celebrate. Seared it on the newly repaired stovetop and finished it in the oven. Lots of seasoning. Blueberry compote with it, and roasted potatoes and roasted cauliflower. It was awesome. I was smug.

Might just be a fuse that's bad for the electric igniter. I did a couple years of facilities management for Kiawah Island, and those retards never took care of their commercial kitchen at the clubhouse. None of the burners would ignite on their high-end stove.

Made a couple of phone calls and had a tech come in, watch what he did and asked him to explain everything, and that's all it was, just a bad fuse. Happened again because it was an older stove and I guess it just kept burning them out, just picked up replacements and swapped them.

Just look up your model but if I had a guess that's probably the issue, on it should be something you can do very easy as long as the fuses are accessible. Guess that's why I'm saying look at the video based on your model. I want to say that one unit I did stuff with but pieces were down towards the base plate.

lurkingdirk · Thursday at 10:56 PM

Dr.Retarded said:
Might just be a fuse that's bad for the electric igniter. I did a couple years of facilities management for Kiawah Island, and those retards never took care of their commercial kitchen at the clubhouse. None of the burners would ignite on their high-end stove.

Made a couple of phone calls and had a tech come in, watch what he did and asked him to explain everything, and that's all it was, just a bad fuse. Happened again because it was an older stove and I guess it just kept burning them out, just picked up replacements and swapped them.

Just look up your model but if I had a guess that's probably the issue, on it should be something you can do very easy as long as the fuses are accessible. Guess that's why I'm saying look at the video based on your model. I want to say that one unit I did stuff with but pieces were down towards the base plate.

Already fixed it dude. It was a failed ignitor module. It's all good in the hood.

ToeMissile · Thursday at 11:35 PM

Dr.Retarded said:
That seems a bit more than what I would have assumed it would have cost. I know somebody else on the foreman posted their last purchase of a half a cow or a quarter of a cow, and I thought their numbers were somewhere between six and seven dollars a pound.

I could be mistaken, and I don't know the prices on meat off the hoof, but that just seems like a lot more then it should be.

Was it some special sort of cow or breed? I know beef prices have skyrocketed, especially after that big cattle grazing land fire up in Northwest Texas, but damn, that's still a hell of a lot of money.

Honestly don’t recall the breed off the top of my head, I’d wager a large reason for the cost is location, Southern California. There’s actually a break down of all the costs on their website, will see about posting the info.

ToeMissile · Friday at 1:03 AM

ToeMissile said:
Honestly don’t recall the breed off the top of my head, I’d wager a large reason for the cost is location, Southern California. There’s actually a break down of all the costs on their website, will see about posting the info.

Spoiler for length

With your live animal purchase, we arrange the slaughter or harvest of the animal on our Trabuco Ranch, transportation to a local family butcher for processing, and communicate with the butcher on your behalf. Your meat will be hung and dry-aged for 25-28 days to allow natural enzymes to tenderize and enhance the flavor. Our local butcher will then call you and provide you with options for meat cuts (quantity of steaks, hamburger etc.). Your meat will then be custom cut and wrapped to your order. Once your meat is chilled, it is ready for you to pick up in Chino, CA. We can't ship whole/half cow orders as they are live animal purchases and not USDA processed.
The purchase dates we provide are an estimate and the actual time you will receive your meat may vary by a month or more. We process our animals when they have gained adequate weight and are fat enough. Weight gain and fat gain can be affected by climate and the amount of green grass available. During longer hot seasons, the cattle do not eat as much and gain less. This can extend the amount of time to get your whole/half cow ready. We never supplement with any grains to speed up this process and instead rely only on nature. Should you have any questions about the date you will receive your whole/half cow, we are always available to provide you with updates.

How much does it cost?

We sell our whole and half cows as a live animal purchase, which avoids the use of a USDA processing plant and is far less stressful for the animal.
We harvest our animals at 30 to 36 months of age, when they weigh 1200 to 1400 pounds.

The live weight is obviously the weight of the live animal.
The hanging weight is the weight after the blood, hide and inedible parts are removed. The hanging weight is 59%-62% of the live weight.
The cut weight is the weight of the actual meat after it is dry aged for 28 days. The cut weight is 14% less than the hanging weight due to water evaporation during aging, saw cuts, and removal of ligaments, tendons and gristle.

What will it cost, and how much meat will I get?
The cost ends up being approximately $14 per pound of finished beef, and each half yields approximately 300 pounds of finished beef. Every animal is different, so these prices will vary based on the weight of the individual animal.
There are three different costs to calculate:

The cost of the live whole or half animal is $5.00 per pound live weight, payable to the rancher.
The cost to have the animal slaughtered is $100 for a half or $200 for a whole, payable to the rancher.
The cost to have the meat aged, cut, wrapped and frozen so it's ready to take home is $1.50 per pound hanging weight. Hanging weight is usually 59% to 62% of the live weight. This is payable to the butcher.

As an example, buying half of a 1,200-pound cow would cost:
$3000 to the rancher for the live animal
$100 to the rancher for the slaughter fee
$540 to the butcher for the aging, cutting, wrapping and freezing
$3640 total for approximately 300 pounds of finished beef, or $13 per pound. That is far cheaper than any individual cut of meat we sell; our steaks and roasts average $22 per pound online.

What exactly do I get from a half cow?

The breakdown is approximately:

50% ground beef and bones
30% roasts
20% steaks
as well as your portion of bones and organ meats.

moonarchia · Friday at 8:01 AM

Food porn.

Gavinmad · Friday at 9:31 AM

ToeMissile said:
Spoiler for length

With your live animal purchase, we arrange the slaughter or harvest of the animal on our Trabuco Ranch, transportation to a local family butcher for processing, and communicate with the butcher on your behalf. Your meat will be hung and dry-aged for 25-28 days to allow natural enzymes to tenderize and enhance the flavor. Our local butcher will then call you and provide you with options for meat cuts (quantity of steaks, hamburger etc.). Your meat will then be custom cut and wrapped to your order. Once your meat is chilled, it is ready for you to pick up in Chino, CA. We can't ship whole/half cow orders as they are live animal purchases and not USDA processed.
The purchase dates we provide are an estimate and the actual time you will receive your meat may vary by a month or more. We process our animals when they have gained adequate weight and are fat enough. Weight gain and fat gain can be affected by climate and the amount of green grass available. During longer hot seasons, the cattle do not eat as much and gain less. This can extend the amount of time to get your whole/half cow ready. We never supplement with any grains to speed up this process and instead rely only on nature. Should you have any questions about the date you will receive your whole/half cow, we are always available to provide you with updates.

How much does it cost?

We sell our whole and half cows as a live animal purchase, which avoids the use of a USDA processing plant and is far less stressful for the animal.
We harvest our animals at 30 to 36 months of age, when they weigh 1200 to 1400 pounds.

The live weight is obviously the weight of the live animal.

The hanging weight is the weight after the blood, hide and inedible parts are removed. The hanging weight is 59%-62% of the live weight.

The cut weight is the weight of the actual meat after it is dry aged for 28 days. The cut weight is 14% less than the hanging weight due to water evaporation during aging, saw cuts, and removal of ligaments, tendons and gristle.

What will it cost, and how much meat will I get?
The cost ends up being approximately $14 per pound of finished beef, and each half yields approximately 300 pounds of finished beef. Every animal is different, so these prices will vary based on the weight of the individual animal.
There are three different costs to calculate:

The cost of the live whole or half animal is $5.00 per pound live weight, payable to the rancher.

The cost to have the animal slaughtered is $100 for a half or $200 for a whole, payable to the rancher.

The cost to have the meat aged, cut, wrapped and frozen so it's ready to take home is $1.50 per pound hanging weight. Hanging weight is usually 59% to 62% of the live weight. This is payable to the butcher.

As an example, buying half of a 1,200-pound cow would cost:
$3000 to the rancher for the live animal
$100 to the rancher for the slaughter fee
$540 to the butcher for the aging, cutting, wrapping and freezing
$3640 total for approximately 300 pounds of finished beef, or $13 per pound. That is far cheaper than any individual cut of meat we sell; our steaks and roasts average $22 per pound online.

What exactly do I get from a half cow?

The breakdown is approximately:

50% ground beef and bones

30% roasts

20% steaks

as well as your portion of bones and organ meats.

oh its the 100% grass-fed that they use to justify charging so goddamn much. I could see treating yourself to an occasional grass fed roast or steak if the taste difference really means that much to you but an entire side of grass-fed seems excessive.

ToeMissile · Friday at 1:07 PM

Gavinmad said:
oh its the 100% grass-fed that they use to justify charging so goddamn much. I could see treating yourself to an occasional grass fed roast or steak if the taste difference really means that much to you but an entire side of grass-fed seems excessive.

My parents used to buy a calf at auction and raise it on their property, all grass and then finished with garden scraps. It made beef from the super market taste like it was from the matrix, programmed to taste like beef. Also, I like the idea of supporting someone local, as well as reducing the amount of additives/chem/hormones/etc we're consuming, especially for the kids. I'm ok with some extra cost to hit those marks.

Gavinmad · Friday at 1:43 PM

The beef I get directly from the butcher in bulk is cheaper than grocery store beef and still tastes noticeably better, I'm guessing they're grass and hay fed with a grain finish. This sounds like you're buying the beef equivalent of artisanal craft beer. You can get better tasting, hormone-free meat without going full beef hipster and paying a 100% markup in the process. Pretty sure the main thing to look for is a steer that was privately slaughtered instead of going through a feedlot.

Siliconemelons · Friday at 11:19 PM

I suck at pictures and never take them… behold leftovers.

Trimmings from 1 of the standing / prime rib roast plus a thin NY strip i kept - sir fried w onion green beans and mushrooms - then i made fried rice in the wok.

Wife said the fried rice was really good - so plus one Chinese

Lanx point from her!

Sad however, as i used a metal scooper and put a small scratch in the wok’s ceramic.

The ikea 365 ceramic is holding up well aside from that one scratch - imo it is performing better than the teflon.

I am still loving the induction stove top, while also still getting used to it.

I am prepping to make Rack of Lamb for Christmas at my parents - my wife’s mom is doing the prime standing rib roast - Asian mama always cooks good.

Edit- so bad at food pics i dont even attach it heh

Lanx · Friday at 11:32 PM

Siliconemelons said:
I suck at pictures and never take them… behold leftovers.

Trimmings from 1 of the standing / prime rib roast plus a thin NY strip i kept - sir fried w onion green beans and mushrooms - then i made fried rice in the wok.

Wife said the fried rice was really good - so plus one Chinese Lanx point from her!

Sad however, as i used a metal scooper and put a small scratch in the wok’s ceramic.

The ikea 365 ceramic is holding up well aside from that one scratch - imo it is performing better than the teflon.

I am still loving the induction stove top, while also still getting used to it.

I am prepping to make Rack of Lamb for Christmas at my parents - my wife’s mom is doing the prime standing rib roast - Asian mama always cooks good.

you still suck at pictures

Siliconemelons · Friday at 11:35 PM

lol yup- so bad I didn’t even attach it… heh

ToeMissile · Saturday at 12:14 AM

Gavinmad said:
The beef I get directly from the butcher in bulk is cheaper than grocery store beef and still tastes noticeably better, I'm guessing they're grass and hay fed with a grain finish. This sounds like you're buying the beef equivalent of artisanal craft beer. You can get better tasting, hormone-free meat without going full beef hipster and paying a 100% markup in the process. Pretty sure the main thing to look for is a steer that was privately slaughtered instead of going through a feedlot.

Taste is secondary, primary motivation is quality/health like I mentioned in my previous post. I haven't done a deep dive of butcher shops around me, we don't have a ton of legit looking options though. Guess I should starting making the rounds to test them out and see how they stack up.

I wouldn't say hipster,

Edaw · Saturday at 2:58 PM

Lanx · Saturday at 6:06 PM

never came across this term before
Winco French Style Fry Pan (7-7/8")

french style means it's a pan/skillet w/ high walls, and thats what i want... i mean they could just call it an omelette pan which is what i'm gonna use it for.

i had gotten a 8 1/2 and was gonna return it b/c the base is still too wide for me (my omelletes would only be 2 eggs, so i need it to be shallow), then i saw this one, so i'll try that

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Gravy's Cooking Thread

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