I was trapping predators for alot of the ranchers here, I have access to about 15k acres. Alot of the guys have bulls, they will be alone in a pasture, theres always a pit somewhere for the dead. One thing i have seen is the coyotes wont eat on a carcass that had certain meds before it died.
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Stuff like that is why I farm. Some people won’t eat lettuce with bug holes in it. To me I can tell the bugs knew it was safe so they ate it. Animals and insects have the instincts to know what’s safe to eat. Us humans just consume and assume.
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Damn, a fellow steal stringer. We will have to talk trapping later. I’ve done adc work for 30 years. Just do an occasional job anymore
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I used to do ‘crop damage control’ for friends and family that didn’t allow hunters on their land. I’d ‘cull’ the herds, taking out weak or injured and runty, leaving the healthiest. Then process the meat and give most of it the ‘hunters for the hungry’ orgs.
This buck had been shot and didn’t have much left in him.
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No I’m a purist. Medium rare and leave your bullshit off it 99% of the time. I’ve had garlic herb butters a few times that have been pretty good but generally I opt for plain.
I will say though the best damn steak I ever had was slathered in a “burgundy demiglace”. Got it at a somewhat high end place and requested it on the side instead of on the steak. Dipped one piece and dumped the rest all over my steak. Finished it and it was so good I ordered a second! Never done that in my life, let alone at that price. I regret nothing 
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I bought them as calves last year to help with keeping the grass down seem to be easy keepers . Toss a little hay in the winter to supplement . I’m not planning on eating but if things go south their first to go .
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Just asking as I’m canadian and was wondering what they would need for winter I’ve assumed they would need a barn, always loved the Dexter’s. Much less of a threat because their smaller and I hear they are delicious. Even older ones. Ifi were you I’d be deffinetly trying to get a calf to size and making a butcher appointment. They come kill take it away process and you pick up your wrapped meat. Really is quite simple.
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I’m not about to smoke it. Why should it eat it too. Man you really got the gears in my mind going. I really need to start on that garden.
I don’t know about cows, but I would still like a Goat. His name will be Melvin. He can eat all that grass that needs cutting.
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Burned? You call yourself a purist? 
A steak is the juiciest and most tender, when it’s rare. I get it, some people can’t do that. I like to sprinkle a little garlic salt and local turkey seasoning on mine. It sounds weird, but you would have to try it.
I’ve never tried one with nothing on it, no salt or pepper even? I know most of the flavor is in the meat.
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Yes but salt draws the moisture out of the meat which dissolves the salt making like a brine. It’s than absorbed back breaking down lean muscle proteins making it juicer and more tender. When I want it plain it’s salt and pepper. But that’s just me 
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S&P.
So rare a skilled vet could bring it back.
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Lmfao, that’s a funny sight right there 
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It’s making me hungry just thinking about it. Yummy.
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theres more on here , theres a thread about outdoors, hunters, fisherpeople and trappers! Amazingly we are not alone.
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@Badger …hey we okies are not in par with Texans they got their own level.
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I’m about 14 years short of being an okie, but yes, I totally agree. I was trying to be nice 
Texas does have it’s own brand of cocky for sure.
They drive longbed trucks to haul around their ego.
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I do medium rare just because I like it to stay warm as close to the last bite as possible. Literally the only only reason I do medium instead of just telling them to dehorn it, slap it on the ass and send it in.
Same. Salt and pepper is such a necessity I think of it as plain with it lol. It’s the only thing I use pepper on. Really compliments the juices of the steak.
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I will give you that. You sound like you know what you are doing. I just have a name to live up to. 
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I really want to try that steak that’s served completely uncooked and sliced really thin. Not sure if it’s Kobe or Wagyu or what but you can gently rub your finger on a spot and it melts from that tiny bit of warmth. 
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Carpaccio?
Amazing stuff that!
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