I wish it was that easy to butcher my beef. I would have to have a place to hang the sides for 28 days then an area to work on the sides. It's a hell of a lot easier to have it cut and wrapped for 58 cents a pound. The ground beef is also packaged in one and two pound packages. I have my beef in my freezer for one to two years with no problem with any freezer burn. This piece of meat was in the freezer for over a year. I'll post a picture of this 30 hour Sous Vide cooked Bottom round later. This bottom round is a cut from by Anugs/ Holstein Steer that was processed last December.
This is the Bottom round cooked Sous Vide at 130 degrees for 30hrs. These are the cuts of meat I use for Sous Vide because it lets me have a top to bottom tender medium rare cooked piece of meat. I could never get this accomplished using dry heat with this cut of meat with no fat cap.
And here I am, have just helped cut up a moose,(hit by car and put down by hunters) with 20 kilograms+ of meat for my efforts. Could I pass that off as beef?[emoji]128539[/emoji] No of course not but I'll buy some good Krav local beef or something imported and get a good entree or two. Damn I'm excited.
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