Where's the beef?

annie1992

14 years ago

Yes, it's traditional. Every year we have the "naming of the beef". In the past we've had Chuck, and Bull Gates, we've had Tom Shanks and Flank Sinatra, we've have Reese (because we ate Reese's Pieces. Yeah.) We've had Hamilton Burger, the more formal name for Ham Burger. And now, here are this year's contestants:

That first all brown calf is wilder than a March hare, won't stand still for a picture, I had to corner him for this one. The son of Red Cow, who's a little less pushy than the Bossy Cow.

The second one is calmer, bigger, a couple of days older. He's the son of Bossy Cow.

Here's Dad, "His Highness Prince Xerxes of Osceola", better known as Dude. Isn't he handsome? He's not happy that all the donuts are gone, and wouldn't eat the corn stalks I pulled from the garden and tossed in. I guess it's beneath him to eat garden scraps, LOL.

So, now you have all the information. Let the naming begin!

Annie

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Comments (16)

doucanoe
14 years ago
Annie, I love your cattle! They certainly are handsome and HHPXO is really one dapper dude! What breed are they? They're certainly curly and cute!

Hahaha...that second one has a marking on his head that looks like someone flipping the bird! (or maybe I'm the only twisted mind that sees that....)

I am not good at names.

Wellington
Wooly Bully
Shishka Bob
Big Mac
Nacho
Taco

Linda
doucanoe
14 years ago
Annie, I love your cattle! They certainly are handsome and HHPXO is really one dapper dude! What breed are they? They're certainly curly and cute!

Hahaha...that second one has a marking on his head that looks like someone flipping the bird! (or maybe I'm the only twisted mind that sees that....)

I am not good at names.

Wellington
Wooly Bully
Shishka Bob
Big Mac
Nacho
Taco

Linda
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I suppose what is most important about cooking is subjective. I've eaten plenty a dish that I've found delicious even if over or undercooked, etc. but I've never walked away from dinner thinking, "Wow, that was a great meal. The flavors were off, but it was cooked to perfection." To me a good cook will successfully develop or alter a recipe to "make it their own," perhaps adjusting for the taste of the ingredients. A teaspoon of curry powder from Penzey's is not going to taste like a teaspoon of McCormick's curry powder. A good cook will adjust other flavors to acheive one that they are happy with. How to best cook cook something from a temperature perspective is a matter of trial and error, and a good cook eventually gets a knack for it. There are different "best methods" for acheiving a desired end result, depending on what that desired result is. Yes, you can take a tough cut of meat, sous vide it for an extended period of time and end end up with a tender, medium rare bite. But maybe that's not what's desired all the time? We all know that our friends Ann and Annie like their steaks still moo-ing, but they will both jump in and tell you how they like to make their long-simmered, fully cooked pot roast or beef stew. Yes, how THEY like it. There's no argument that sous vide eliminates certain variables in cooking, once optimal time and temperature is determined. But to me it's no magic wand, any more than that teaspoon was for measuring the curry powder. "I can cook a piece of beef to medium-rare in a bag and sear it and serve it to you and you’re going to think it’s great. But can I go to a barbecue down the street in the park and barbecue a steak? Can I really cook? Do I know how to cook a piece of meat?" - Timothy Hollingsworth, Chef de Cuisine, The French Laundry Here is a link that might be useful: More of his thoughts on modernist cuisine
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doucanoe
14 years ago
WTF????
annie1992
Original Author
14 years ago
LOL, Linda, it happens. (grin) You liked my cattle so much, you had to say it twice!

His Highness the Dude is a registered Scottish Highland. The Bossy Cow is a Hereford, the Red Cow is a Hereford/Red Poll cross. So, the calves are Hereford/Highland mix. The Highlands are naturally low in body fat, their hair keeps them warm and they are supposed to be prime beef with marbling in spite of the lower fat ratio.

So, what are those calves? Highfords? Herelanders? Scottish Herefords?

That little all brown one looks like a buffalo, kind of, he's definitely "fluffy". I didn't notice that the white face markings on the other looked like he was flipping me off, but now I notice, thanks a lot! (grin)

Annie
lindac
14 years ago
They are sooo cute....particularly the Bossy Son of a Dude....
sushipup1
14 years ago
Mac the Knife
Kobi
Washugi
coconut_nj
14 years ago
Diablo for the spooky one...as in Beef Diablo. And Stew for the white faced one. All your cattle are gorgeous.
jessicavanderhoff
14 years ago
Hmm. Bruce Springsteer, for the son of the Bossy cow, and Fuzzy Osbourne, for the wild one?
teresa_nc7
14 years ago
Annie, how did you come up with Oceola? We have an area in our county named Oceola - it's near Ossipee and Altamahaw, all Native American names, I'm sure.

Hamilton Burger (wasn't he on Perry Mason?)
Boeuf or Biff Burger
Angus, MacTavish, Stewart, Duffie or Duff(McDuffie), Archie - all good Scottish names

Dad and offspring are all fine looking fellows!
Teresa
beachlily z9a
14 years ago
Hey, Annie!

I just showed hubs your young guys. Showed him their proportions of length to depth and declared that I have never seen better beef kids! Guess I still retain some of the training I've had from the National Western Stock show.

Your little guys are beautiful!!!! I even like Dude. They would be safe around me--no beef in this house.
annie1992
Original Author
14 years ago
Oooh, Bruce Springsteer and Fuzzy Osbourne, I like it! LOL

Teresa, I didn't name him, he was a yearling when I bought him. He's gentle, tame and docile because he was a 4-H project, and he'd already been named. The farm I got him from is in Osceola County, just north of me and so the "Osceola" part of the name.

Thanks, Beachlily, I have some good breeding stock, I've been picky and other than losing that heifer and calf this spring, I've been very lucky. My calves are healthy and happy, the cows have had no trouble carrying or delivering them and they all grow well and flourish on nothing but the grass in the pasture and the hay from our own fields. The hay is mostly grass too, because the horses and cattle share space in the pasture and they also share feeders. Too much rich food and Copenhagen founders, so it's grass hay for everyone. Still, I can get a steer to 1,000 or more in 18 months, give or take a few powdered sugar donuts.

I don't make pets of the steers, I already cry every year when it's time to slaughter, but Bossy Cow, Red Cow and The Dude are all as pampered pets as the horses are.

Annie
lbpod
14 years ago
God bless you Annie.
I know it has to be done, but I'm glad
I'm not the one that has to do it.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
Some nice names by everyone.

These may not make much sense:

How Now

Bull dozer

Rocky Mountain

Bulldacious

Horny

Bullish

Noel Cow Ward

Bullion

Rib Van Winkle

Bulltiful
-----------------
dcarch
annie1992
Original Author
14 years ago
Noel Cow-ard. Hehehe.....

Annie
KatieC
14 years ago
Rib Van Winkle, hehe.

Our first steer from our Brown Swiss was T-Bone. He wasn't the best beef (can't remember what she was bred with), so we figured we aimed too high and the next steer was Chuck (Angus, I think, and very good). Fortunately the rest were heifers and the dairy farmer down the road bought them because he liked to mix the Swiss's high milk solids with his Holsteins.
coconut_nj
14 years ago
LOL, I'm laughing at Rocky Mountain.

There used to be so many dairy farms around here when I was a kid. Most Holsteins. Brings back good memories. Plus we had a Holstein over the back fence who I'd feed grass to and let her lick my palm. LOL.

I have a friend who raises cattle in Maine. She named her favorite calf Tofu to remind the workers that when it came time for shipping that Tofu was safe. Tofu is getting up there in age now and has had a great life on their farm.

Where's the beef?

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doucanoe

doucanoe

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