Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Meat Run
Options
Comments
-
I'm right there with you. It is nice to have a freezer full of pasture raised pork too20stone said:
@20stonespice has been a champ as we have done our thing, and we also cook up a ton on Sundays getting ahead of the game. I went to WF yesterday, and came out of the store with 6 bags of produce. The most processed things I had were cheese and yogurt. Everything else was one ingredient.The Cen-Tex Smoker said:
It is a ton of work. If I didn't work at home I don't think I could pull it off. Not everyone can just go downstairs and throw a pasture raised chicken salad together or fire up a bge for lunch or have grass fed smash burgers off a blackstone on a whim.
Plus all the curing, butchery, and bread making etc. I like doing all that stuff and have time but It's not for everyone. We spend a lot of time cooking and cleaning.
Keepin' It Weird in The ATX FBTX -
Thank you for the nudge. I have to start doing more shopping at the farmer's markets around here.Cincinnati, Ohio. Large BGE since 2011. Still learning.
-
@The Cen-Tex Smoker i've been getting into this as well. But my choices seem to be limited in Alabama. I have 2 farmers that i can get product from either directly or at the farmer market's starting in April. The ground beef has been phenomonal so far, but for the price of the steaks, i have been disappointed with the tenderness. Haven't tried chicken and pork yet but that is available at the markets.
I'm giving these guys a second chance on the steaks this year, but will be sticking to ground beef only if they let me down again...Wetumpka, Alabama
LBGE and MM -
My least favorite thing of all of it are grass fed steaks. they are gamey and don't have much marbling. I love the ground beef but not a huge fan of the steaks. I'm trying some of the Wagyu producers in my area as well as some of the pasture raised that are grass fed but grain finished. Staying away from any corn finished or feedlot cows. Looking for that sweet spot...gonepostal said:@The Cen-Tex Smoker i've been getting into this as well. But my choices seem to be limited in Alabama. I have 2 farmers that i can get product from either directly or at the farmer market's starting in April. The ground beef has been phenomonal so far, but for the price of the steaks, i have been disappointed with the tenderness. Haven't tried chicken and pork yet but that is available at the markets.
I'm giving these guys a second chance on the steaks this year, but will be sticking to ground beef only if they let me down again...Keepin' It Weird in The ATX FBTX -
I don't have any grassfed/finished steaks in that pic above. The ground bison was. The rest is grass fed/grain finished Wagyu. I found another wagyu guy who is bringing me some skirt steaks and ground beef this afternoon. They are pasture raise but grain finished as well. I have a freezer full of grassfed steaks that I don't like. Looking for something to do with them. Probably do some stir fry or something that adds some other flavors to them.The Cen-Tex Smoker said:
My least favorite thing of all of it are grass fed steaks. they are gamey and don't have much marbling. I love the ground beef but not a huge fan of the steaks. I'm trying some of the Wagyu producers in my area as well as some of the pasture raised that are grass fed but grain finished. Staying away from any corn finished or feedlot cows. Looking for that sweet spot...gonepostal said:@The Cen-Tex Smoker i've been getting into this as well. But my choices seem to be limited in Alabama. I have 2 farmers that i can get product from either directly or at the farmer market's starting in April. The ground beef has been phenomonal so far, but for the price of the steaks, i have been disappointed with the tenderness. Haven't tried chicken and pork yet but that is available at the markets.
I'm giving these guys a second chance on the steaks this year, but will be sticking to ground beef only if they let me down again...Keepin' It Weird in The ATX FBTX -
I have a family member who bought an angus cow a couple months ago, all grass fed(100%pasture raised) and no grain or additives. It's very lean, I tried a couple pounds of the ground and it's ok but does not have the flavor of 80/20. He also said the briskets are really small.The Cen-Tex Smoker said:
My least favorite thing of all of it are grass fed steaks. they are gamey and don't have much marbling. I love the ground beef but not a huge fan of the steaks. I'm trying some of the Wagyu producers in my area as well as some of the pasture raised that are grass fed but grain finished. Staying away from any corn finished or feedlot cows. Looking for that sweet spot...gonepostal said:@The Cen-Tex Smoker i've been getting into this as well. But my choices seem to be limited in Alabama. I have 2 farmers that i can get product from either directly or at the farmer market's starting in April. The ground beef has been phenomonal so far, but for the price of the steaks, i have been disappointed with the tenderness. Haven't tried chicken and pork yet but that is available at the markets.
I'm giving these guys a second chance on the steaks this year, but will be sticking to ground beef only if they let me down again... -
One of my guys actually works about a mile from my mail route and raises wagyu cattle at home. So...we've been known to meet in a parking lot for a beef sale during the day! While we love ribeyes, we are getting away from the "glory" cuts lately. I have never thought to ask him what he feeds his cows but i will the next time that i see him.The Cen-Tex Smoker said:
I don't have any grassfed/finished steaks in that pic above. The ground bison was. The rest is grass fed/grain finished Wagyu. I found another wagyu guy who is bringing me some skirt steaks and ground beef this afternoon. They are pasture raise but grain finished as well. I have a freezer full of grassfed steaks that I don't like. Looking for something to do with them. Probably do some stir fry or something that adds some other flavors to them.The Cen-Tex Smoker said:
My least favorite thing of all of it are grass fed steaks. they are gamey and don't have much marbling. I love the ground beef but not a huge fan of the steaks. I'm trying some of the Wagyu producers in my area as well as some of the pasture raised that are grass fed but grain finished. Staying away from any corn finished or feedlot cows. Looking for that sweet spot...gonepostal said:@The Cen-Tex Smoker i've been getting into this as well. But my choices seem to be limited in Alabama. I have 2 farmers that i can get product from either directly or at the farmer market's starting in April. The ground beef has been phenomonal so far, but for the price of the steaks, i have been disappointed with the tenderness. Haven't tried chicken and pork yet but that is available at the markets.
I'm giving these guys a second chance on the steaks this year, but will be sticking to ground beef only if they let me down again...
We have been using any extra or unwanted beef and having a "chinese" night roughly once a month. I either use my own sauce or buy the PF Changs bottles at Walmart.Wetumpka, Alabama
LBGE and MM -
glory cuts are overrated and here the wagyu ribeyes/strips/filets are $50lb! No thanks. I actually prefer a good flank, skirt, or flap anyway. Way more flavor and texture if you do them right.gonepostal said:
One of my guys actually works about a mile from my mail route and raises wagyu cattle at home. So...we've been known to meet in a parking lot for a beef sale during the day! While we love ribeyes, we are getting away from the "glory" cuts lately. I have never thought to ask him what he feeds his cows but i will the next time that i see him.The Cen-Tex Smoker said:
I don't have any grassfed/finished steaks in that pic above. The ground bison was. The rest is grass fed/grain finished Wagyu. I found another wagyu guy who is bringing me some skirt steaks and ground beef this afternoon. They are pasture raise but grain finished as well. I have a freezer full of grassfed steaks that I don't like. Looking for something to do with them. Probably do some stir fry or something that adds some other flavors to them.The Cen-Tex Smoker said:
My least favorite thing of all of it are grass fed steaks. they are gamey and don't have much marbling. I love the ground beef but not a huge fan of the steaks. I'm trying some of the Wagyu producers in my area as well as some of the pasture raised that are grass fed but grain finished. Staying away from any corn finished or feedlot cows. Looking for that sweet spot...gonepostal said:@The Cen-Tex Smoker i've been getting into this as well. But my choices seem to be limited in Alabama. I have 2 farmers that i can get product from either directly or at the farmer market's starting in April. The ground beef has been phenomonal so far, but for the price of the steaks, i have been disappointed with the tenderness. Haven't tried chicken and pork yet but that is available at the markets.
I'm giving these guys a second chance on the steaks this year, but will be sticking to ground beef only if they let me down again...
We have been using any extra or unwanted beef and having a "chinese" night roughly once a month. I either use my own sauce or buy the PF Changs bottles at Walmart.Keepin' It Weird in The ATX FBTX -
that's what I see as well. The grass fed guys I love out here do better than anyone else but they are always sold out these days. The finish on unsprouted barley and they say it's loaded with protein and fat so the cows marble out better than when on just grass. I think they are right but the big cuts are still grassy and pretty lean.Woodchunk said:
I have a family member who bought an angus cow a couple months ago, all grass fed(100%pasture raised) and no grain or additives. It's very lean, I tried a couple pounds of the ground and it's ok but does not have the flavor of 80/20. He also said the briskets are really small.The Cen-Tex Smoker said:
My least favorite thing of all of it are grass fed steaks. they are gamey and don't have much marbling. I love the ground beef but not a huge fan of the steaks. I'm trying some of the Wagyu producers in my area as well as some of the pasture raised that are grass fed but grain finished. Staying away from any corn finished or feedlot cows. Looking for that sweet spot...gonepostal said:@The Cen-Tex Smoker i've been getting into this as well. But my choices seem to be limited in Alabama. I have 2 farmers that i can get product from either directly or at the farmer market's starting in April. The ground beef has been phenomonal so far, but for the price of the steaks, i have been disappointed with the tenderness. Haven't tried chicken and pork yet but that is available at the markets.
I'm giving these guys a second chance on the steaks this year, but will be sticking to ground beef only if they let me down again...Keepin' It Weird in The ATX FBTX -
Had the 100% wagyu burgers tonight. Wow! That is some incredible beef. It’s better than all the grass fed I’ve had. Im really trying to eat more 100% grass fed but there is a clear difference in flavor with the grain finish. I may just eat less and eat the good stuff Keepin' It Weird in The ATX FBTX
-
Moderation is key, my son.The Cen-Tex Smoker said:Had the 100% wagyu burgers tonight. Wow! That is some incredible beef. It’s better than all the grass fed I’ve had. Im really trying to eat more 100% grass fed but there is a clear difference in flavor with the grain finish. I may just eat less and eat the good stuff "I've made a note never to piss you two off." - Stike -
Yeah. Im not good at that.JohnInCarolina said:
Moderation is key, my son.The Cen-Tex Smoker said:Had the 100% wagyu burgers tonight. Wow! That is some incredible beef. It’s better than all the grass fed I’ve had. Im really trying to eat more 100% grass fed but there is a clear difference in flavor with the grain finish. I may just eat less and eat the good stuff Keepin' It Weird in The ATX FBTX -
Good call.The Cen-Tex Smoker said:Had the 100% wagyu burgers tonight. Wow! That is some incredible beef. It’s better than all the grass fed I’ve had. Im really trying to eat more 100% grass fed but there is a clear difference in flavor with the grain finish. I may just eat less and eat the good stuff
Similar to the lean whitetail and the sage like flavor of deer who feed on brush and foliage down there vs the deer up north who have an all you can eat boofay of corn and beans, there is a difference in both flavor and texture.
My buddy from Bama who is here just commented tonight again on the flavorless pork down south. He's a true foodie with a great palate , so I value his honest assessment.
Always got a kick out of my buddy Ripnem's sig line, it's true...
Know fat, know flavor.
No fat, no flavor.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
We’ve hated on pork down here (until getting in on raising our own ) ever since we moved out of IA. The pork here is just one measure above eating sponge.Focker said
My buddy from Bama who is here just commented tonight again on the flavorless pork down south.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I'm glad you chimed in cali, because I value your opinion/palate as well, you've actually had both meat and veg, and recall your replies on this subject. Kudos to the pork project y'all embraced with the hard work. As with most everything food related, DIY is the best quality control...except for Hardee's scratch biscuits and sausage gravy on easy Sunday mornings.caliking said:
We’ve hated on pork down here (until getting in on raising our own ) ever since we moved out of IA. The pork here is just one measure above eating sponge.Focker said
My buddy from Bama who is here just commented tonight again on the flavorless pork down south. BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Now it’s just getting weird. This guy has a wagyu ranch in N. TX but lives 3 minutes from me. Just did a shady Facebook meat deal at the park while his daughters were playing on the playscape. $6 lb for 100% wagyu ground and $12.50 lb for skirt and flat iron.
Everyone in the house agrees that last nights 100% wagyu burgers were the best beef we have have ever done burgers with.
I have a brisket and and a chicken coming from the Rosso and Flynn place Sunday and 2 fat pigs headed to slaughter Friday.I need more freezer.
Keepin' It Weird in The ATX FBTX -
Damn! Beef looks incredible along with the price. Great FB weird meet score.The Cen-Tex Smoker said:Now it’s just getting weird. This guy has a wagyu ranch in N. TX but lives 3 minutes from me. Just did a shady Facebook meat deal at the park while his daughters were playing on the playscape. $6 lb for 100% wagyu ground and $12.50 lb for skirt and flat iron.
Everyone in the house agrees that last nights 100% wagyu burgers were the best beef we have have ever done burgers with.
I have a brisket and and a chicken coming from the Rosso and Flynn place Sunday and 2 fat pigs headed to slaughter Friday.I need more freezer.Sandy Springs & Dawsonville Ga -
I know. There are a lot of guys who jumped on the Wagyu bandwagon around here a few years ago and it seems all those cows are hitting the beef market now all at the same time. I've noticed that they are a lot more eager to cut a deal if you take some volume. They were insane when they first came out. I paid $40lb for chuck steaks last year (they sucked). Ground beef was $15, dropped to $10, and now I got this for $6. That is a steal and so is $12.50 for the steaks. It's getting down to half (or even less) what it was last year and that is way more in my comfort zone.bgebrent said:
Damn! Beef looks incredible along with the price. Great FB weird meet score.The Cen-Tex Smoker said:Now it’s just getting weird. This guy has a wagyu ranch in N. TX but lives 3 minutes from me. Just did a shady Facebook meat deal at the park while his daughters were playing on the playscape. $6 lb for 100% wagyu ground and $12.50 lb for skirt and flat iron.
Everyone in the house agrees that last nights 100% wagyu burgers were the best beef we have have ever done burgers with.
I have a brisket and and a chicken coming from the Rosso and Flynn place Sunday and 2 fat pigs headed to slaughter Friday.I need more freezer.Keepin' It Weird in The ATX FBTX -
Daaayum. That's a nice haul.
We both know a guy with a commercial refrigeration fetish...#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
He is too far from me and not trustworthy with meat storage.caliking said:Daaayum. That's a nice haul.
We both know a guy with a commercial refrigeration fetish...Keepin' It Weird in The ATX FBTX -
This guy selling this stuff out of the back of his van by any chance? Were speakers also available?The Cen-Tex Smoker said:Now it’s just getting weird. This guy has a wagyu ranch in N. TX but lives 3 minutes from me. Just did a shady Facebook meat deal at the park while his daughters were playing on the playscape. $6 lb for 100% wagyu ground and $12.50 lb for skirt and flat iron.
Everyone in the house agrees that last nights 100% wagyu burgers were the best beef we have have ever done burgers with.
I have a brisket and and a chicken coming from the Rosso and Flynn place Sunday and 2 fat pigs headed to slaughter Friday.I need more freezer.
"I've made a note never to piss you two off." - Stike -
Your guerilla beef barons better be skeered...#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
It was a late model Toyota Avalon. Very Legit.JohnInCarolina said:
This guy selling this stuff out of the back of his van by any chance? Were speakers also available?The Cen-Tex Smoker said:Now it’s just getting weird. This guy has a wagyu ranch in N. TX but lives 3 minutes from me. Just did a shady Facebook meat deal at the park while his daughters were playing on the playscape. $6 lb for 100% wagyu ground and $12.50 lb for skirt and flat iron.
Everyone in the house agrees that last nights 100% wagyu burgers were the best beef we have have ever done burgers with.
I have a brisket and and a chicken coming from the Rosso and Flynn place Sunday and 2 fat pigs headed to slaughter Friday.I need more freezer.Keepin' It Weird in The ATX FBTX -
That Flat Iron looks like the truth! Glad to hear about the burgers. You've found a keeper with that source. I was checking prices at the grocery store yesterday and saw $5+ for their 80/20. You got a steal!Wetumpka, Alabama
LBGE and MM -
Another AW/SS this weekend? Sweet! Please take some video of the loading process.The Cen-Tex Smoker said:and 2 fat pigs headed to slaughter Friday.I need more freezer.Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
I misspoke. Next weekend actually. Going to slaughter next Wednesday and picked up next Friday.jeffwit said:
Another AW/SS this weekend? Sweet! Please take some video of the loading process.The Cen-Tex Smoker said:and 2 fat pigs headed to slaughter Friday.I need more freezer.Keepin' It Weird in The ATX FBTX -
My rates are VERY reasonable.The Cen-Tex Smoker said:
He is too far from me and not trustworthy with meat storage.caliking said:Daaayum. That's a nice haul.
We both know a guy with a commercial refrigeration fetish...(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Seems it's pinned on "trustworthiness". Seems legit.20stone said:
My rates are VERY reasonable.The Cen-Tex Smoker said:
He is too far from me and not trustworthy with meat storage.caliking said:Daaayum. That's a nice haul.
We both know a guy with a commercial refrigeration fetish...
Sandy Springs & Dawsonville Ga -
______________________________________________I love lamp..
-
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum