Comments on: Sharing 1/4 of a Bovine http://corduroyorange.com/?p=132 The only Food Blog written by Jesse Sharrard Wed, 20 May 2026 07:40:55 +0000 http://wordpress.org/?v=2.6 By: Corduroy Orange » Blog Archive » Beef Cut Correction: Skirt and Flank http://corduroyorange.com/?p=132#comment-73024 Corduroy Orange » Blog Archive » Beef Cut Correction: Skirt and Flank Tue, 15 Jun 2010 14:10:12 +0000 http://corduroyorange.com/?p=132#comment-73024 [...] couple of months since I held my 4th annual beef draft.  The event has grown quite a bit since the first time I wrote about it, having graduated all the way from 1/4 of a steer (in 2007) to a steer and a half in 2010!  [...] [...] couple of months since I held my 4th annual beef draft.  The event has grown quite a bit since the first time I wrote about it, having graduated all the way from 1/4 of a steer (in 2007) to a steer and a half in 2010!  [...]

]]> By: jwsharrard http://corduroyorange.com/?p=132#comment-900 jwsharrard Mon, 29 Jan 2007 16:26:27 +0000 http://corduroyorange.com/?p=132#comment-900 I doubt it's brisket, seeing as it has a cross-section of bone with some nice-looking marrow, the presence of which leads me to my belief that it's some sort of a cross-section of the leg: perhaps a non-veal version of osso bucco? I doubt it’s brisket, seeing as it has a cross-section of bone with some nice-looking marrow, the presence of which leads me to my belief that it’s some sort of a cross-section of the leg: perhaps a non-veal version of osso bucco?

]]> By: Palau http://corduroyorange.com/?p=132#comment-886 Palau Mon, 29 Jan 2007 00:21:17 +0000 http://corduroyorange.com/?p=132#comment-886 I suspect what's called an English roast is what we English know as a piece of brisket: it's very fibrous, usually used for slow cooking, either as a pot roast or sometimes for salt or spiced beef. I suspect what’s called an English roast is what we English know as a piece of brisket: it’s very fibrous, usually used for slow cooking, either as a pot roast or sometimes for salt or spiced beef.

]]> By: Andi http://corduroyorange.com/?p=132#comment-866 Andi Fri, 26 Jan 2007 22:06:13 +0000 http://corduroyorange.com/?p=132#comment-866 Not to get truly picky, but I actually have a BSAG from the Chicken College at Dupont University (translate that to majoring in Animal Science in the Agriculture School at the University of Delaware). A steer implies that the animal was castrated. Although most male cattle that is not intended to breed is castrated young (boy, it's hard for me to type that rather than "neutered"), and this animal did belong to a vet so it probably was castrated young, it could have been a bull for all we know. Bull meat tends to be not so tender and not so tasty because of the effects of the testosterone so I will grant you that it's not very likely. All this being said, it could have been a cow. Most farmers slaughter their steers because they intend to continue to have their cows produce more cattle to raise. This is a really small farm and it was a cross of a dairy breed for which there was not really milking equipment, so keeping the females is not necessarily what they chose to do. I absolutely have NO idea of the gender of this particular animal (but you know I'm going to find out now) so it leaves Jesse as being 1/2 right and 1/2 wrong no matter what. Either it was male (and likely missing parts) and he was correct in referring to it as a steer and wrong in calling it a cow. Or it was female and he should have never referred to it as a steer. Just had to put my $0.02 in and give everyone a little taste of my college class "Beef Cattle and Sheep Production." I was required to take a production class to graduate and I chose this one because the professor was cool. But now maybe y'all understand why I don't enjoy identifying parts on my plate. ps... I got the flank steak too! I didn't take all hamburger meat! Not to get truly picky, but I actually have a BSAG from the Chicken College at Dupont University (translate that to majoring in Animal Science in the Agriculture School at the University of Delaware). A steer implies that the animal was castrated. Although most male cattle that is not intended to breed is castrated young (boy, it’s hard for me to type that rather than “neutered”), and this animal did belong to a vet so it probably was castrated young, it could have been a bull for all we know. Bull meat tends to be not so tender and not so tasty because of the effects of the testosterone so I will grant you that it’s not very likely.

All this being said, it could have been a cow. Most farmers slaughter their steers because they intend to continue to have their cows produce more cattle to raise. This is a really small farm and it was a cross of a dairy breed for which there was not really milking equipment, so keeping the females is not necessarily what they chose to do.

I absolutely have NO idea of the gender of this particular animal (but you know I’m going to find out now) so it leaves Jesse as being 1/2 right and 1/2 wrong no matter what. Either it was male (and likely missing parts) and he was correct in referring to it as a steer and wrong in calling it a cow. Or it was female and he should have never referred to it as a steer.

Just had to put my $0.02 in and give everyone a little taste of my college class “Beef Cattle and Sheep Production.” I was required to take a production class to graduate and I chose this one because the professor was cool. But now maybe y’all understand why I don’t enjoy identifying parts on my plate.

ps… I got the flank steak too! I didn’t take all hamburger meat!

]]> By: MIL http://corduroyorange.com/?p=132#comment-755 MIL Sat, 20 Jan 2007 16:59:22 +0000 http://corduroyorange.com/?p=132#comment-755 In the middle of the US where beef on one's table is common for nearly every meal...our options are more limited. Cattle close to our home are allowed to roam in the fields after the corn is cut and usually have plenty of space. The feedlots are not far down the road and are big business and not regulated enough. Corn fed beef is tasty....but comes with some hard choices. We eat as conscientiously as we can.....again, the options are limited when you are in the "middle of nowhere!" We are looking at the purchase of half a lamb in the spring....it will be free range. SO, get out all those great lamb recipes you've got squirreled away....we'll be calling for some. Oh, and by the way, they eat squirrel around here and find it quite tasty, from what I hear. In the middle of the US where beef on one’s table is common for nearly every meal…our options are more limited. Cattle close to our home are allowed to roam in the fields after the corn is cut and usually have plenty of space. The feedlots are not far down the road and are big business and not regulated enough. Corn fed beef is tasty….but comes with some hard choices. We eat as conscientiously as we can…..again, the options are limited when you are in the “middle of nowhere!”
We are looking at the purchase of half a lamb in the spring….it will be free range. SO, get out all those great lamb recipes you’ve got squirreled away….we’ll be calling for some. Oh, and by the way, they eat squirrel around here and find it quite tasty, from what I hear.

]]> By: tanabutler http://corduroyorange.com/?p=132#comment-737 tanabutler Thu, 18 Jan 2007 02:22:10 +0000 http://corduroyorange.com/?p=132#comment-737 Your mom totally busted you, dude. Heh. How much was the cost, and did that include the butchering? Looks great. (Hi, Mom!) Your mom totally busted you, dude. Heh.

How much was the cost, and did that include the butchering?

Looks great.

(Hi, Mom!)

]]> By: jwsharrard http://corduroyorange.com/?p=132#comment-736 jwsharrard Wed, 17 Jan 2007 23:12:52 +0000 http://corduroyorange.com/?p=132#comment-736 You caught me getting lazy with my language, using "cow" as a generic term for a bovine instead of more correctly as a reference to the gender of the animal in question... indeed the incredibly common nature of the mistake (to state that beef comes from a cow, not a steer), points to how we as a people have become disconnected from our food. You caught me getting lazy with my language, using “cow” as a generic term for a bovine instead of more correctly as a reference to the gender of the animal in question… indeed the incredibly common nature of the mistake (to state that beef comes from a cow, not a steer), points to how we as a people have become disconnected from our food.

]]> By: Mom http://corduroyorange.com/?p=132#comment-733 Mom Wed, 17 Jan 2007 19:46:55 +0000 http://corduroyorange.com/?p=132#comment-733 I should have added that I'm glad you got some good beef. There is definitely a difference in the taste of meat depending on what the animal ate during its lifetime. Enjoy! I should have added that I’m glad you got some good beef. There is definitely a difference in the taste of meat depending on what the animal ate during its lifetime.

Enjoy!

]]> By: Mom http://corduroyorange.com/?p=132#comment-732 Mom Wed, 17 Jan 2007 19:45:47 +0000 http://corduroyorange.com/?p=132#comment-732 Your comment about liking the marrow is just one more indication that you are very much like your grandfather. He would always make sure he got the marrow when he had beef soup. As a former farmgirl, I would advise you to get your references to the animal straight. You refer to the steer being grass-fed, but then go on to talk about getting 1/4 of a cow. The two are not the same! I suppose this is being picky, but it is also payback and I don't get to do that very often! Your comment about liking the marrow is just one more indication that you are very much like your grandfather. He would always make sure he got the marrow when he had beef soup.

As a former farmgirl, I would advise you to get your references to the animal straight. You refer to the steer being grass-fed, but then go on to talk about getting 1/4 of a cow. The two are not the same! I suppose this is being picky, but it is also payback and I don’t get to do that very often!

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