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Was it aged? And if so, do you know how long? The guy who used to process my deer would let them hang a few days in the cooler prior to butchering. I’d tell him to let it hang at least a week if possible. We watched a show not long ago about a guy who aged a loin for 200 days....

With the current situation having slowed the economy, one might actually put a cow on a bus. Might have to buy an extry ticket or three...

You asking if he ships kids or beef? :|:

Hey, I know I’d do my own trees if I had the tools...and if I weren’t afraid of heights!

We had cows when I was young. Sold them off when I was 15 or 16. I recall us taking one to the processing plant every couple of years...and bringing in loads and loads of meat a few days later. You may save some money, but if you value your time at all, you will come up short. I don't even like...