Hi Phil, this turned out great for you. I never knew what hanging weight meant until now. Everything looked really good through the Cryovac. I saw a lot of really nice marbling. I can't even imagine buying rib eyes or T-bones for 4.25 a pound. That's amazing. I love the idea of having all that ground beef and chili meat in the freezer. We always keep a good amount of ground beef and ground pork in the freezer. There is so much you can do with it that it makes sense to always have it on hand. Just tonight my wife asked me to make a quick chili mac. That took me less than an hour and it came out great. I can't wait to hear how the rib eyes and t-bones turned out. Thank you so much for remembering my question and letting me know you uploaded this. That's above and beyond my friend. I forgot to sub last visit, so I did this time. If I was on insta I'd follow you there as well. There's a lot of really good bbq recipes for chuck steaks on YT. We've tried a few and TBH, some of them turned out way better than I ever imagined they could. Looking forward to your upcoming vids. Have a great weekend. Again, I sincerely appreciate you for letting me know about this. Cheers from west of Chicago.
Hey no problem man! We grilled up some ribeyes tonight and they were awesome. I went and bought all kind of seasonings today for chili, stew, tacos, sloppy joes, you name it. No excuses to eat crap food anymore!
I’ve done this before through a family friend. It costed us about 5.25 per pound. I can’t wait to do this when I finally get myself some property. Thanks for the video! I would be interested to hear how you might do anything differently next time!
I wouldn’t buy another longhorn cow without having better fences lol. That’s what I would do differently. I have a hard time believing Herefords or big ol angus would jump fences. But the longhorn ribeye I had the other night might keep me getting longhorns 🤤
Well we just wanted longhorns but they are more heart healthy than other types of beef. They’re typically leaner but that also depends on how you finish them out. Plus when you butcher it you get a big old set of horns to throw on the wall like in my other video.
Don't bang your frozen meat around when you are handling it or it will get freazer burn. I don't butcher anymore but longhorns was what we had when I did and you know they should be about 2 years old when you butcher them. And we raised grass fed long horns it's the only red meat that the doctor will recommend if you have a heart condition. 👍✌️
That’s what I hear! I didn’t know that about banging it around. It’s all vacuum sealed pretty tight besides the ground. We’re planning on slaughtering the steer calf but I thought it was 18 months so we have about another year. Looks like it’ll be a year and a half. These are no joke probably the best ribeyes that I’ve had, I’m glad we did it. Thanks for the comment!
Hi Phil, this turned out great for you. I never knew what hanging weight meant until now. Everything looked really good through the Cryovac. I saw a lot of really nice marbling. I can't even imagine buying rib eyes or T-bones for 4.25 a pound. That's amazing. I love the idea of having all that ground beef and chili meat in the freezer. We always keep a good amount of ground beef and ground pork in the freezer. There is so much you can do with it that it makes sense to always have it on hand. Just tonight my wife asked me to make a quick chili mac. That took me less than an hour and it came out great. I can't wait to hear how the rib eyes and t-bones turned out. Thank you so much for remembering my question and letting me know you uploaded this. That's above and beyond my friend. I forgot to sub last visit, so I did this time. If I was on insta I'd follow you there as well. There's a lot of really good bbq recipes for chuck steaks on YT. We've tried a few and TBH, some of them turned out way better than I ever imagined they could. Looking forward to your upcoming vids. Have a great weekend. Again, I sincerely appreciate you for letting me know about this. Cheers from west of Chicago.
Hey no problem man! We grilled up some ribeyes tonight and they were awesome. I went and bought all kind of seasonings today for chili, stew, tacos, sloppy joes, you name it. No excuses to eat crap food anymore!
@@PhilDoesItAll LOL, yeah you're all set for a good while.
I’ve done this before through a family friend. It costed us about 5.25 per pound. I can’t wait to do this when I finally get myself some property. Thanks for the video! I would be interested to hear how you might do anything differently next time!
I wouldn’t buy another longhorn cow without having better fences lol. That’s what I would do differently. I have a hard time believing Herefords or big ol angus would jump fences. But the longhorn ribeye I had the other night might keep me getting longhorns 🤤
Why raise a Longhorn? Is the meat better or are they less costly to buy and raise?
Well we just wanted longhorns but they are more heart healthy than other types of beef. They’re typically leaner but that also depends on how you finish them out. Plus when you butcher it you get a big old set of horns to throw on the wall like in my other video.
From sri lanka
@TheRange7 here you go!
Don't bang your frozen meat around when you are handling it or it will get freazer burn. I don't butcher anymore but longhorns was what we had when I did and you know they should be about 2 years old when you butcher them. And we raised grass fed long horns it's the only red meat that the doctor will recommend if you have a heart condition. 👍✌️
That’s what I hear! I didn’t know that about banging it around. It’s all vacuum sealed pretty tight besides the ground. We’re planning on slaughtering the steer calf but I thought it was 18 months so we have about another year. Looks like it’ll be a year and a half. These are no joke probably the best ribeyes that I’ve had, I’m glad we did it. Thanks for the comment!