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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Blades & Beef
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Horsewright
Knifemaker / Craftsman / Service Provider
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- Oct 4, 2011
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Well I'm not, that's actually my son. Yep until castrated he's a bull calf. After castration he's a steer. He's probably 2-3 months old in the pics and steers are generally slaughtered at 2 years (1100 lbs). Kinda funny cause thats what we're doing today. We're having our spring "works" processing this weekend. Gonna "gather" today which is finding all the cattle on different parts of the ranch and bringing them in to the corrals. Tomorrow we'll brand all the calves which will include processing (several shots, worming, castration, branding etc). After that we'll process the adults. They'll get worming, shots and a vitamin shot that makes up for the copper and selenium deficiencies in our grass. They get this every three months. The other shots and worming are twice a year. Ya might find this post interesting from a few years back:
https://www.bladeforums.com/threads/helping-the-neighbors-traditionals-in-use.1470750/
This one was in Sheaths and Such:
https://www.bladeforums.com/threads...d-processing-at-el-rancho-dos-markus.1393909/
https://www.bladeforums.com/threads/cowboying-up-north.1584993/#post-18103636
They'll get ya all cowboyed up.
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That petite tender looks incredible! Perfectly done sir!Petite Tender - aka poor man's filet. SO DANG GOOD. Seriously, if you run across one of these at the grocery store, GET IT.
Another tri tip. Mercer 14" slicing knife - an AMAZING knife for the $22 I paid for it.
Reverse sear is THE way to cook any thicker cut of meat. Cook it slowly at low temp until the internal temp is a few degrees below where you want it, take it off the grill and let the grill get HOT (actual flames give the best results in my opinion), then put it back on for just a bit for a sear. 30 seconds per side, give or take a bit.
Sous vide is even easier than reverse sear!
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The souse vide is a life saver for me. I use it at home, at work, in the shop, and on the road. All I need is it, a power source, a bucket, and a propane or MAP torch. Love it..but man, I cant stop drooling over that petite tender! I need to hit the butcher shop immediately
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The souse vide is a life saver for me. I use it at home, at work, in the shop, and on the road. All I need is it, a power source, a bucket, and a propane or MAP torch. Love it..but man, I cant stop drooling over that petite filet! I need to hit the butcher shop immediately
I don't really get better results with the sous vide than I do a reverse sear, but it's way more convenient. We've got a 1yr old little lady, the wife and I both work full time so I have to get the baby up at 6am every morning, meaning she needs to go to bed pretty early. We get home around 5:30/6pm most nights, and she wants to be in the bed around 7, so our evening routine is pretty fast paced getting her fed, played with, bathed, and in the bed. We eat dinner after she goes to bed, so the sous vide is amazing because it's hands-off with no worries of over cooking. I can get the main course going while the baby girl is eating, then finish it off whenever we're ready to eat.
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that last one is overdone by about 5 shades, Haha JK... looks great. I'm a Medrare guy on Tri tip... Rare on my rib eyes and Black &blue on my Filet. Had a great MedRare beef Wellington the other day though.... that's the best they could do for me being baked and all.Petite Tender - aka poor man's filet. SO DANG GOOD. Seriously, if you run across one of these at the grocery store, GET IT.
Another tri tip. Mercer 14" slicing knife - an AMAZING knife for the $22 I paid for it.
The only beef I order in a restaurant since it is so difficult to make at home (the alternate is Veal Oscar
), I can do very well on my own with just about any steak or roast but , Wellington-
.
Horsewright
Knifemaker / Craftsman / Service Provider
- Joined
- Oct 4, 2011
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- 13,298
Brother Bill is grilling steaks for my branding crew:
Getting the work done:
Getting the work done:
You're not wrong, that one was a bit overdone! I cooked it at a big family get together and got distracted watching my daughter meet some of her cousins for the first time and it got away a little bit on me haha. No regrets!
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You're not wrong, that one was a bit overdone! I cooked it at a big family get together and got distracted watching my daughter meet some of her cousins for the first time and it got away a little bit on me haha. No regrets!
I know how it goes my man, my stepdad and Mom are medwell to well done people. It breaks my heart cooking it that much. I usually cook them thier own cut of meat and then throw mine on 10 mins later.
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Slicin' up some treats for the dog.....and me too.
Horsewright
Knifemaker / Craftsman / Service Provider
- Joined
- Oct 4, 2011
- Messages
- 13,298
Some of the hungry crew waiting:
Even cowboys gotta have veggies:
Drizzling the NY steaks with his butter/garlic sauce:
Other side of the grill the lobster is bout done:
Come and get it! its not that everyone is that short but at 6'9" Ethan is that tall.
Interestingly Ethan was the only one of the crew not carrying one of my knives. It was a custom but I'm not sure who made it. Looked like a nice knife. Did make his water buffalo belt stitched in orange though, which was perfect as the knife had orange liners.
Worth the wait:
Some of the cattle we worked that day helping the view while we eat:
Springtime on our Capital Hills ranch is kinda sucky this year:
Where's the beef?
Even cowboys gotta have veggies:
Drizzling the NY steaks with his butter/garlic sauce:
Other side of the grill the lobster is bout done:
Come and get it! its not that everyone is that short but at 6'9" Ethan is that tall.
Interestingly Ethan was the only one of the crew not carrying one of my knives. It was a custom but I'm not sure who made it. Looked like a nice knife. Did make his water buffalo belt stitched in orange though, which was perfect as the knife had orange liners.
Worth the wait:
Some of the cattle we worked that day helping the view while we eat:
Springtime on our Capital Hills ranch is kinda sucky this year:
Where's the beef?
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- Jan 4, 2018
- Messages
- 3,074
That’s some beautiful country over there at the ranch!Some of the hungry crew waiting:
Even cowboys gotta have veggies:
Drizzling the NY steaks with his butter/garlic sauce:
Other side of the grill the lobster is bout done:
Come and get it! its not that everyone is that short but at 6'9" Ethan is that tall.
Interestingly Ethan was the only one of the crew not carrying one of my knives. It was a custom but I'm not sure who made it. Looked like a nice knife. Did make his water buffalo belt stitched in orange though, which was perfect as the knife had orange liners.
Worth the wait:
Some of the cattle we worked that day helping the view while we eat:
Springtime on our Capital Hills ranch is kinda sucky this year:
Where's the beef?
Horsewright
Knifemaker / Craftsman / Service Provider
- Joined
- Oct 4, 2011
- Messages
- 13,298
Thanks!
