2/ Also, had forgotten, but I've got a deal to buy a half or a whole cow off of him. He's got two different sizes to choose from: an expected 600 lb hanging weight small dairy cow, and an expected 800 lb cow. So, I can do 300, 400, 600, or 800 lbs, depending on what I choose.
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3/ I assume 0.7 multiplier from hanging weight to cut weight, if it's like pigs, but maybe beef is more like 0.6? So 180, 240, 360, or 480 lbs of meat. Leaning towards option 3, which is 100% of the smaller cow.
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4/ That's 3 recipes x 4 servings per week, 8 oz per serving, for a year...plus 60 more pounds. Pros: * better too much beef than too little. * experience of having butchered an entire cow. * bragging rights re same Cons: * BIG project.
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5/ Well, OBVIOUSLY, LANA, it's research for the farm book!https://twitter.com/shadowcat_mst/status/1145097752940023810?s=19 …
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6/ but But BUT what I didn't realize until this very second is that it's a TAX DEDUCTIBLE RESEARCH EXPENSE FOR THE FARM BOOK!
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End of conversation
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Only if the ewes consented.
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That's a ewe-phemism, isn't it.
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