Posted by Hal/ Eastern WA on June 09, 2011 at 17:56:21 from (208.81.157.90):
In Reply to: OT- tough beef??? posted by Dave from MN on June 09, 2011 at 16:25:43:
One time when I was a kid, my Dad sold a half of beef to one of the guys he worked with, and we kept the other half. Almost immediately he got complaints about the meat being tough, yet our half was just fine. So he traded a few packages with the customer, and sure enough, their meat was really tough and cruddy. I think my Dad made a considerable adjustment on what the customer paid for his beef. What they got was probably from an old cow, not the 2 year old it was supposed to be.
What had to have happened was that the half of beef the customer got was not the matching half to the beef we put in our freezer. My Dad went round and round with the packing house owner about it, but never really got anywhere with him. That guy had been in business for many years, but went broke a few years later. My guess is that he shafted other customers and word got around. We never did any business with them again.
Unless you do the work yourself, or are lucky enough to do business with an honest butcher outfit, you never really know if the beef you get is the beef you raised. I would talk to them, to see what might have happened. Mistakes can be made, and maybe they made one. Good luck!
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