This past week, we culled bulls. We ended up with about 20 that we weren't going to use for breeding (based on the way they were built, temperament, ect). In order to put them into the feedlot successfully, we had to turn them into steers.
 |
| Exhibit A. Bull |
 |
| Exhibit B. The difference between a bull and a steer. |
We cut instead of band ours, the vet says that it is less stress on them. When they are banded, they might just lay around in pain for a couple days, but when they are cut, they walk around and eat normally. And if you band, you don't get Rocky Mountain Oysters.
 |
| Exhibit C. Sink full of oysters after the membranes were removed |
After removing them from the bull, the oysters are cleaned, and a couple layers of membranes are peeled off. Then they get sliced, breaded, and fried.
 |
Exhibit D. I think I'm going to call this the other white meat...it looked like a chicken breast.
btw, this is waaaaaaaay too thick....they cook much better when they are closer to paper-thin. |
 |
| This pic makes me hungry for fried zucchini.... |
I thought that they weren't bad. Nice beef flavor, very soft. It's the texture that gets some people...
 |
We burned a batch. I made friends for life :)
(Oreo and Beau) |
No comments:
Post a Comment