Purple! Because Ice cream has no bones!

Dopic1 said:
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I’ve got a hole in my pocket. Thst is about the only Beattie quote I can think of, sure does describe our knife hobby, money goes quick. 😀
 
Well an old cowboy learned a new trick!

Went out to the ranch Tuesday morning:

hNSHwc9.jpg


Meeting the slaughter service to process into quarters our annual butcher steer:

ks7e27W.jpg


Eric will get it into quarters and hang it in his truck. Re attaches the ear tag to one of the quarters and then makes some more rounds here in Tehachapi. He had five more to do that day. He then drops it off for ya at one of several butchers that he deals with. We have ours hung for 21 days and then cut and wrapped. What did I learn that day? Two things. One it was very cold out there that June morning. Thank goodness for global warming or it would of been down right frigid!

Second thing. Ever heard of a Hanger Steak? I hadn't. My buddy Brett was out with us that morning, here on the grey horse at our last branding:

8s0r6v2.jpg


He is a rawhide braider and so was there to collect the hide off of this steer. Some of his work:

2gss6Pw.jpg


The slaughter guy, Eric will always ask ya if ya wanna keep some of the parts like the tongue, heart, liver etc. We don't, so Brett was grabbing those too. Brett asks me if I want the Hanger Steak? "Whats that ?" says I, I've never heard of one. Eric had just raised the carcass up on the A frame and he pointed to a fat encapsulated chunk hanging just below the diaphragm. He said its often called the Butcher Steak. Each steer only has one and it weighs about two pounds. Its called a hanger steak cause it literally just hangs there, Or its called the butcher steak cause the butcher will trim it off. It won't age with the rest it goes bad, so traditionally the butcher takes it home. It has to be eaten fresh. Stick it in the refrig for a few hours then skin the fat off (skins better chilled) and you are left with about a two pound steak that has two sides. The hanger/butcher steak is connected with some very hard and strong connective tissue which also needs to be trimmed away. So I put it in an old shopping bag that was in the truck and took er home. Told Nichole about it and she'd never heard of one either. So went on line and found lots of recipes with everyone saying its just the greatest hunk of steak but very difficult to find. Ya can't find it in a store cause they mostly aren't sold. The butchers dirty lil secret they go home with him. Most of the recipes were apologizing to the butchers for letting the cat out of the bag. Well I found one recipe and followed it as it also had trimming instructions. Wow it was good! The balsamic sauce just rocked!

www.allrecipes.com

Butcher's Steak (Hanger Steak)

This butcher or hanger steak recipe is delicious and versatile. The steak can be pan-cooked, broiled, or grilled and tastes great with the pan sauce.
www.allrecipes.com www.allrecipes.com

The video shows the trimming process. See learned something new! Ever had a hanger/butcher steak?
 
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Horsewright said:
Well an old cowboy learned a new trick!

Went out to the ranch Tuesday morning:

hNSHwc9.jpg


Meeting the slaughter service to process into quarters our annual butcher steer:

ks7e27W.jpg


Eric will get it into quarters and hang it in his truck. Re attaches the ear tag to one of the quarters and then makes some more rounds here in Tehachapi. He had five more to do that day. He then drops it off for ya at one of several butchers that he deals with. We have ours hung for 21 days and then cut and wrapped. What did I learn that day? Two things. One it was very cold out there that June morning. Thank goodness for global warming or it would of been down right frigid.

Second thing. Ever heard of a Hanger Steak? I hadn't. My buddy Brett was out with us that morning, here on the grey horse at our last branding:

8s0r6v2.jpg


He is a rawhide braider and so was there to collect the hide off of this steer. Some of his work:

2gss6Pw.jpg


The slaughter guy, Eric will always ask ya if ya wanna keep some of the parts like the tongue, heart, liver etc. We don't, so Brett was grabbing those too. Brett asks me if I want the Hanger Steak? "Whats that ?" says I, I've never heard of one. Eric had just raised the carcass up on the A frame and he pointed to a fat encapsulated chunk hanging just below the diaphragm. He said its often called the Butcher Steak. Each steer only has one and it weighs about two pounds. Its called a hanger steak cause it literally just hangs there, Or its called the butcher steak cause the butcher will trim it off. It won't age with the rest it goes bad, so traditionally the butcher takes it home. It has to be eaten fresh. Stick it in the refrig for a few hours then skin the fat off (skins better chilled) and you are left with about a two pound steak that has two sides. Ever had a hanger/butcher steak connected with some very hard and strong connective tissue which also needs to be trimmed away. So I put it in an old shopping bag that was in the truck and took er home. Told Nichole about it and she'd never heard of one either. So went on line and found lots of recipes with everyone saying its just the greatest hunk of steak but very difficult to find. Most of the recipes were apologizing to the butchers for letting out there secret. Well I found one recipe and followed it as it also had trimming instructions. Wow it was good! The balsamic sauce just rocked!

www.allrecipes.com

Butcher's Steak (Hanger Steak)

This butcher or hanger steak recipe is delicious and versatile. The steak can be pan-cooked, broiled, or grilled and tastes great with the pan sauce.
www.allrecipes.com www.allrecipes.com

The video shows the trimming process. See learned something new! Ever had a hanger/butcher steak?
Click to expand...
Yep, have had hanger steak a few times. Yum!!!
 
Looks like the taters are coming along fine! Turkeys or guniea fowl at the far end? Hard to make out.
 
Horsewright said:
Looks like the taters are coming along fine! Turkeys or guniea fowl at the far end? Hard to make out.
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Guinea fowl, great guard dogs and they're hell on bugs!

We got our garden in early this year and have been lucky with no hail so far. Taters, onions, cucumbers, beans, peas, corn, pumpkin, watermelon, lettuce, spinach, tomatoes, peppers, Okra (which is not a fan of MT weather but we always give it a shot with limited success).
 
Yeah we here in this part of Calif have more in common with MT than most folks think. Old timers here use to say not to plant anything before Jun1 in Tehachapi. Ya could get away with it earlier some years. Most not so much. Peppers and zucchini do well here as well as apples and pears.
 
Horsewright said:
Yeah we here in this part of Calif have more in common with MT than most folks think. Old timers here use to say not to plant anything before Jun1 in Tehachapi. Ya could get away with it earlier some years. Most not so much. Peppers and zucchini do well here as well as apples and pears.
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About the only thing you can count on up here is taters and onions. The wind we get takes a toll on everything.

Ains turned 10 yesterday and is at her first riding lesson right now, she's all smiles.
 
Redmeadow Knives said:
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My heart- 🥰
My wallet- 😩
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So cool and your wallet has no idea, not yet! Now ya have to give her my book. Its been out of print for a long time.


Thats not a bad price either. I've seen used copies go for $200 on Amazon. Heck if you are feeling flush grab that one thats signed to Aunt Carmen. Heck of a story on that one!
 
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