For local readers only: Beef for Sale, FOB Windthorst TX

[Mark Rippetoe]

In about 8 weeks I will have 6 sides of beef available for sale. These will be from my North Devon steers, about 3 years old, raised in my pasture for 2+ years. They will have been finished on a corn-based (70%) ration for 90 days, and will average 1400 live weight. They have never been doctored for any reason, and are completely antibiotic-free. Kill date is 2/20/14, and they will hang for 5-6 weeks in the locker at Windthorst Fine Meats unless you order a shorter hang time. I think the final price will be about $4/lb cut and wrapped to your order. I may be wrong, but not by much. I assume they will grade to low Prime or very high Choice, although I see no possibility that the damn things won't be Prime through at least part of the carcass. These are very nice cattle, and their beef will be very very good, far in excess of the quality available at any retail outlet.

They will sell by the side only. Sorry, no steak orders are possible. If two or more people want to go in on a side and divvy it up, that's fine. Hint: Dry-aged hamburger is among the finest things that has ever occupied a plate. Serious inquiries contact me, others just post on the thread to yack about it.

NOTE: I CANNOT SHIP ANYTHING TO YOU. YOU WILL BE RESPONSIBLE FOR PICKING UP THE ORDER IN WINDTHORST, TX. WFM CANNOT SHIP TO YOU. YOU WILL BE RESPONSIBLE FOR PICKING UP THE ORDER IN WINDTHORST, TX.

[meetch]

This is one of the reasons why living in Texas must be awesome.

[hamburgerfan]

Do you tend to the cattle yourself?

[SJB]

This is one of the reasons why living in Texas must be awesome.

The Waikato is not bad either, we only do grass fed.

[Mark Rippetoe]

Do you tend to the cattle yourself?

Of course.

The Waikato is not bad either, we only do grass fed.

Poor things. A corn-fed dry-aged prime steak is to your grass fed skinny beef as George T. Stagg is to Kentucky DeLuxe.

[Shion]

I worked at a butcher who sold some very high quality stuff for a summer a few years ago. My favourite time of the week by far was having the 4 week aged beef sides come in, and watch the Meisters meticulously take it apart and turn it into art. Meat is beautiful.

[David Kirkham]

Dang...maybe I need a road trip.

[gadders]

This is one of the reasons why living in Texas must be awesome.

I live in the countryside in Kent, in the UK. My "neighbourhood" is a collection of ex-farm buildings and I am surrounded by hobby farmers. We have 14 chickens for fresh eggs, one neighbour (a lawyer) raises Sussex beef cattle, another neighbour raises lamb, and a third raises pigs. I could pretty much get all the meat I need within 100yds from my house.

[meetch]

The Waikato is not bad either, we only do grass fed.

Sadly, never had grass fed. Whats the damage usually for it

[Michael Wolf]

Hint: Dry-aged hamburger is among the finest things that has ever occupied a plate.

Those of us fortunate enough to have Oreo on our plate last fall can attest to this. Better than any steak I've ever had in any restaurant, ever.