Packout said; "Certain dairy crosses are the cheapest, but produce the best tasting beef."
You learn something every day, if true. That's news to me!
We always set a few, Hereford/Angus cross, aside to grain up for a couple-few weeks before getting the M-1 carbine out for the chore of getting them ready for the butcher. In later years, there was a guy who'd do the ranch kills as a business and though he cost, he was good, fast, and dependable. He'd handle the "chore" and get the halves to the butcher.
Because we had no electricity other than a small old fashioned generator and a bank of batteries, we had to keep a deep freeze locker in town. Heavy coats, real heavy, as i remember back, were worn in the big deep freeze locker vault. I especially liked to help Grandma select a dozen or so packages to take home on a really hot day.
You ask around enough, like this, you should be able to find someone willing to cut you in on a half or whole beef for a good price. Gets done all the time, can't see why someone wouldn't want to help you out, satisfy your wish, and make a few extra bucks in the bargain.
Then also, some go buffalo, there's deals to be had there too and the young ones are darn good on the table!
Joey
