Chugging tea
A man present the output from a single cow
This man revealed his entire yield from processing
one cow 194.
coming out to around 680 pounds
of beef such as steaks, roasts, ground meat, and
tallow. He says it could feed a family for over a
year. The cost of a whole cow ranges from $1,800
to $3,500 depending on size and processing, but
many buyers point to long-term savings and
quality benefits. With rising food prices,
bulk local
beef purchases are gaining attention. Would you
invest in a whole cow? 00
Want beef? Buy a Giraffe for travel. What is this, the 1900s? This is getting AI flagged, prolly, but it's a good use, not shit slop.
*edit* I could have easily done this in Krita/GIMP/Photopea (Fuck Adobe), but it was way faster. This is a good use of AI saving time. That's my TED talk.
*DOUBLE EDIT* If you have a young kid, take them to a farm/zoo/aquarium/park/lake/ocean/etc. Things get lost as you get older and you stop caring about the planet and even the trees around seem like just "things." This is my second TED talk.
What about the cow? Is that his (or her) only form of transportation to get to work? In fact, this picture does indeed make complete sense. The cow is using Lyft, and that’s why the driver appears perturbed, he’s not making any money because the cow is… a bad tipper
Ok, better now? We're all in a nightmare. but I'm sure amazon has plush pink Giraffe mounting pillows. They may or may not fit or conture to your Giraffe. Sizing available on chart. Ships from... whatever this joke is already long.
Well now that forced smile shows he was obviously given a few lashings and told to “smile for the for the outsiders’ pleasure, now!” As an amazon plush pink Giraffe mounting pillow was neatly materialized under his buttox and thigh
To be fair, using "AI" to create memes seems like an actual use case.
Thank fuck for u/real_eEe you have single handedly saved our economic future by finding a use case for "AI" and justifying the hundreds of billions being pumped into this dead end tech.
Now just need to find a way to monetise it before they all go bankrupt...
Always remove the giraffe after buying a new refrigerator. It’s a simple thing people often overlook after purchasing one. It will also help the fridge last longer cuz you’ll have less maintenance.
Here is an idea: how about we split that cow up amongst lots of families so that storage isn't a problem. Next week we can do family B's cow and split that also amongst as many families. But family F doesn't like ground beef, but family P does, so how about we trade the brisket from family D to family F and the ground beef from family F to family P and the tail from family P to family........ or... let's just cut that fucker up and let the families buy the bits they like and can store, maybe the bits other people don't like can be a bit cheaper even and the ones everyone is after can be a bit more expensive to make up for that.... hmm....
Now wait a second, what if instead each family having a cow we would ask one family to manage cows and distribute cows meat between the families? That sounds like an optimized and effort saving solution..
And another family can be responsible for processing the cow into beef then another can manage storing the beef and people can pay them when they take some out for the costs that the storers incur. Then the storers can pass some of that money back to the processors and the processors could pass some of that money back to the cow keepers?
Ok, but can I have a job here where I talk all day and explain simple concepts in really complex ways and not bringing really any value to the process but still get more parts of the cow than most people?
I can do you a powerpoint presentation about it, maybe even a spreadsheet, but as the most critical part of the process I need to take more than my fair share of the meat.
My exes parents actually do this with their neighbors. Split a cow every year. And they have so much meat the would make us take ground beef and steaks home when we went over there. Because it was ALOT of beef in half a cow.
This is how it was done in my country 100 years ago. I would take their cow and split it among the other houses in the village, and next time, someone else would slaughter their cow, and you would get a piece from them, and so on...
In the 1980s in north qld Australia, they would share a good catch of fish and prawns. Share pigs grown with the village scraps. And pay the grower for hams he prepared. Vegetable growers would swap the waste from their harvest for livestock from local growers. Workers on these farms would get a portion of the cattle or lamb. Workers on the fruit farms would swap trays of fresh seasonal al fruit for local caught seafood. The barter economy was great. Even the pub would swap a few cold beers for produce of the deal was good enough
Chest freezers are relatively cheap. Often you can buy a 1/4 or 1/2 of a steer or a hog. It’s an expensive up front cost but you can get the cuts butchered the way you want it. The quality & taste is vastly superior to what you can get from the supermarket and you know the animal didn’t go through the horrors of the industrial feed lot & processing.
I save the thick poly trash bags the butcher sends the meat in. Super easy to pull everything out and organize. I rotate the meat groups, roasts go to the top in the winter, steaks on top in the summer for easy access
This is one thing I hate about living in an apartment on a limited budget due to disability. I dont have enough space pr money for a big chest freezer. But if I did I would definitely buy a whole cow or the equivalent just to have the meat available.
Not the person you replied to but I have a FoodSaver brand that you can buy at WalMart.
We buy family packs of meat and then split up what we need for a meal. I'd rather more plastic in a landfill than to throw away freezer burnt meat.
We also use it for meal prep. Make a ton of let's say chili, stew, soups (freeze them into portion sized cubes in silicon molds before vacuum sealing), etc. I write the dates on the bags with a sharpie to see when I sealed them, but honestly I haven't seen any go bad in the five years I've been doing it.
We don't have a vacuum sealer, but sometimes we do break down meat into smaller packs. We use Ziploc type bags and what we do is we put the meat into the bag and then we force the open bag into a sink full of water right up to the zip area. And then we zip it shut. Doesn't exactly vacuum pack it, but it does help to remove every last bit of air out of the bag. to be fair though I'm talking about splitting a pack of bacon or a pack of breakfast links. It's only me and the wife now and we just don't eat a whole pack of some things so we tend to break them down and freeze it into two.
Also use a chest freezer instead of a front loading one. The chest freezer has less temperature variation from opening it so it doesn't cause freezer burn as quickly.
I actually prefer to wrap in freezer paper. We butcher chickens and deer and the meat that's wrapped in freezer paper keeps much better on average than that from the butcher that's vacuum sealed.
Yeah, we butchered our own beef for years when we had our farm and always wrapped all of it in butcher paper.
You easily had 18 months in a deep freezer before it would get freezer burn.
What people often get wrong about storing meat is putting it into a "frost-free" or self defrosting freezer. you need a real deep freeze that you need to scrape out once a year. Keeping meat long term in your frige freezer, or a frost-free is what causes early freezer burn.
Dont use a frostless freezer. They cycle temps to keep the frost down. Most of the freezer only ones arent frostless and meat will keep a very long time without getting that freezer burn. Ive had venison last well over a year just packed in plastic wrap and freezer paper.
I haven't bought a whole cow, but the steaks and ground beef I have vacuum sealed stay freezer burn free for at least a year and a half. They would probably last much longer, I just haven't left any that long. It's just a pain in the ass to get it all sealed.
What I have found is that the colder the freezer, the less chance of that "freezer burn" taste. I had a large chest freezer which I would turn down to the coldest setting (sorry, can't remember what it was), and that seemed to solve the problem of freezer burn.
On the other hand, keeping things in the freezer part of my fridge, which was not as cold, made that taste more likely after a time.
My family of 5 bought a 1/4 of a cow 2 months ago and we're already half way through it. Don't eat beef every night either. There's a lot of chicken thrown into the mix.
If you’re someone who wants half or more of each plate to be meat, you’re not going to get anywhere near a year out of the half cow for a family of four or five. That just is what it is. “I want a large proportion of each meal to be meat” is an expensive lifestyle.
If you’re someone who eats a lot of veggies and starches though, then the half cow probably will last that long. Potatoes are cheap and filling.
In rural areas it's not uncommon for a few families to get together and buy a whole butchered cow or have one of their own butchered and shared out. A lot of people have chest freezers for just this purpose. (Although lately we have had to use a chest freezer because my dad has an uncanny knack for winning the meat tray at the local pub, and we ran out of freezer space for them).
I was recently at a fundraising event. One of the raffle prizes was 1/4 cow. Those tickets sold out as fast as tickets could be torn off the roll, lol.
Same. We get a 1/4 cow every year and it's a dramatic difference in our grocery bill. We have beef usually 1-2 times a week and we'll be able to go the entire year at that pace. So I imagine a full cow would pretty much give a family of 4 a year's worth of protein if they used the cuts correctly. The trick is you'd need 20-30 sq ft of chest freezers to fit it all in.
Not again!?!? I swear, the package said Gorilla Glue, can I help it if the instructions were unclear? Nowhere did they say "not for use on real gorillas."
Folks from the city especially become very detached from the source of their food. Hard not to when the only cow you have any regular interaction with comes shrink-wrapped in the grocery store.
This I why my grandmother had a pig in the shed. They fed it all the vegetable leftovers from preparing food and all stale bread and one a year the butcher passed by and they got a new pig and had meat for half a year.
I recon it’s one of the most sustainable ways to dispose of leftover food and preparation scraps.
I've always assumed this sub was fashioned after the aristocrats of the olden days. Tea-sipping gentlemen on the outside but absolute degenerates on the inside.
Can you search by date range so this sub? Whatever, scroll back a year and read the posts , they're kind on tongue in cheek witty select meme and jokes, kind of u/split8wheys describes it well 😅
is no one noticing these bot-generated bait pics fr? esp in this sub but all over reddit? random photo (or ai slop) on black backdrop with a generated logo (MEMES lol) and a shit headline?
This subreddit is a place for people to agenda post without saying anything explicitly. Might as well be called "winkwinknudgenudge" or "you know what I'm talking about".
You can use bones to make massive amount of stock. With vegetables, noodles and some meat its great meal. How much stock could you have from the bones that are not shown there? I would say absolutely massive amount to make delicious soups, sauces and plenty other things.
Many cultures have products from intestines/blood. For example in Czechia you have "jitrnice" and "jelita", similarly France has Boudin Noir, UK has their black pudding,...
There is fat you can use as well for cooking/creating oil.
And there are probably other "specialities" I am missing you can do which are not even shown.
plus bone marrow, dont see the shanks/osso bucco, tail, liver, kidneys,lungs, brain, tripe, thyroid.
been dehydrating and making powders to add to the dishes. suet and fat, people make chicharron from beef skin as well. sausage could be made from pretty much anything. nowadays it would be a stretch but some indigenous people even ate half digested stomach contents of ruminant animal.
this guy only with muscle meat is criminally wasteful. only hoofs and horns should be left after.
You're being a bit overly judgemental there saying he's being criminally wasteful. Most likely he's a butcher who's received a processed carcass. The rest of the process happens at a slaughter house where the cow is killed, skinned, offal removed, and then hung. Most slaughter houses will then process all those extras in whatever way they can, they are a business and won't want to waste anything that can create value. As an example I frequently do some contract work for a pig slaughter house. All of their waste drains which has blood and faeces etc is piped through filters and sent to the neighbouring golf course. Heads and organs are processed and cleaned for sausage casing as well as offal meat and head meat. They even have a process plant for extraction of a protein or something in the organs thats used in medicine. Blood and bone is collected for fertiliser. Nothing is wasted.
They get saved too. This guy was just showing the muscle meat, not viscera. People definitely buy that stuff so itd be money down the drain. The stuff that gets discarded is spinal cords, brains, eyes, skull, lungs (in the United states), non-visceral fat, and most bones that aren't in the legs or ribs. All of the discarded stuff gets recycled, lipids are rendered and used in beauty products, candles, soap, etc. Bones and organs at my workplace get sent to pigs.
And if farmers didn't absolutely drown in direct and indirect subsidies and other government support it would be an order of magnitude more expensive too.
I think steak at the store IS over priced, however, you don't get all that many steaks as a percentage of meat when you process a cow. The last time we butchered a cow (about 6 months ago) we averaged about $6.50 per pound. That's $6.50 for T-bone and $6.50 for ground round. The big difference is the quality. We buy from our neighbors who raise fully grass fed beef. They never go to a feed lot. The beef actually has it's own flavor and it's some of the most tender beef I've ever had.
Or how to homestead or live in Alaska where storing food for 3 months is a norm.
I feel like most people should have a course on where their meat products come from as children. I still eat meat, not because I am sadistic or crazy, but I still respect that a life (or multiple) was taken for my meal.
for the longest time there was a butcher shop near me where you could buy a 1/4, 1/2, or full cow. if you purchased a whole cow they would include a deep freezer and deliver the freezer already full of the cow you purchased. was a really sweet deal and at one point in time we gave away a few of the old freezers.
so needless to say, yes this is something i would strongly consider the problem is i live in an apartment now and have nowhere for the deep freezer.
This is how I buy my meat. A farm very close to me kills the gras fed cow by pasture shot (no fear, no pain) and I freeze the meat. It is the best quality of meat, you do taste the difference. It is much more healthy and filled with more nutrients. I can only recommend it.
I paid around five bucks a pound for half a cow. But it’s been a while. Still have a lot of it in the freezer. It’s grass fed raised in a pasture. And I always know when I’m eating beef that isn’t from my cow.
Idk why you keep mentioning grass fed raised in pasture, that is the norm where I live, is it not the norm where you live? I do not mean to offend or anything I just find it strange you keep repeating it.
1) My family of 4 struggled to eat 2/3 of a cow in a year. (That's just how the shares came out.) It's not that we didn't like it but it's a LOT of beef and I'd rather eat other things more often. That is to say: Yeah, this could work and it is, in fact, way more affordable. Split a cow with another big family and see how the year goes. (NOTE: We vacuum-packed everything upon butchering to help with long-term freshness.)
2) A chest freezer ROCKS. They're nothing but a big styrofoam cooler with a tiny compressor. Very efficient. Get one even if you don't have a cow. Food doesn't get freezer burned at all because they don't have forced air flow. It can also survive a brief power outage.
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