Cows versus Cars – IOTW Report

Cows versus Cars

14 Comments on Cows versus Cars

  1. My dad hit a cow many years ago with his 3 ton 53 Packard Clipper down around Baker, Oregon. I can’t remember if the cow survived but it didn’t dent that behemoth Packard. He also ran over the top of a couple of German Shepherd mating in the middle of the old highway between Coeur d’ Alene, Idaho and Spokane late one night coming home from CDA, the dogs died happy.

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  2. Hambone November 11, 2021 at 11:43 am

    A couple of others and I are about to buy a cow for butchering.

    What the Butcher doesn’t want you to know:
    Neither of these beef steaks are offered on a butcher’s cut list specifying how you want the butcher to cut your beef. They are known as “butcher’s cuts” because that’s where they end up.

    Hanger Steak
    The crura, or legs of the diaphragm, is at the top of the diaphragm attached to the backbone at the rear end of the tenderloin at the junction of the last pair of ribs and the backbone.

    The diaphragm is cut into two separate cuts of meat: the hanger steak (more tender and flavorful) and the skirt steak from the outer dome of the diaphragm.

    Oyster steak is located in the palm-sized through hole in the center of the aitch bone. The surface facing desiccated side of the aitch bone is concave and covered with a thin layer of fat that hides the through hole. The meat facing side of the aitch bone is convex. Gain access to the oyster steak from the convex side of the aitch bone. You will cut through the oyster steak if you trim the aitch bone too close on the under side while breaking down the rear quarter of beef. Cut around the aitch bone leaving a ¾ inch layer of meat attached to the underside of the bone. Lift the aitch bone away from the rear quarter, then find the oyster steak on the under side of the aitch bone in the through hole.

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