A1Butcher wrote:

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Hi there fellow cutters.

I just joined the club today and was wondering if any of you have ever heard of "wine fed beef"?

Apperantly the cattle get 1 litre of wine per day along with their feed.

Sounds like there are some pretty happy cows out there.

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 Welcome to Meatcuttersclub A1. I never heard of that, but of course Kobe beef has a beer now and then, don't they?

Where do you work?

Also I need a little help from anyone.

I have a total of 1872Kg of lean trim (82-85%), 606Kg of 65% and 829Kg of 50%.

I have to work out how much of each i need to blend to make a finished product of 75% coarse ground.

My grinder hopper only has a max capacity of around 120kg.
I figured, 45kg-lean, 15kg-50%, 20kg-65%. The guy who figures the formulas for me is away on vacation.

Any help or suggestion would be greatly appreciated.

Thanks

Traveling Meatman wrote:

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you need a younger meat cutter to help you on that one, us older ones never learn Kg.

I bet those are some happy cows  lol

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 Yea.. We use Kg. for everything in Canada cept use oz. for portion sizing. 

butcher29 wrote:

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A1Butcher wrote:

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Also I need a little help from anyone.

 

I have a total of 1872Kg of lean trim (82-85%), 606Kg of 65% and 829Kg of 50%.

 

I have to work out how much of each i need to blend to make a finished product of 75% coarse ground.

My grinder hopper only has a max capacity of around 120kg.
I figured, 45kg-lean, 15kg-50%, 20kg-65%. The guy who figures the formulas for me is away on vacation.

 

Any help or suggestion would be greatly appreciated.

 

Thanks

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 you need to fry up a couple of those patties and let us know how it taste i bet ot would be good

 

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 Actually I was very curious so I cut 3 steats from the rib end of a chuck and threw them on the grill.

The meat was very tender and a little sweeter than normal. It suprised me how tender it was because it was an Apr 19 slaughter date. The fat was also way more flavourful and had a slight apple flavour, is the only way I could describe it.

I just found you guys and thought I might get in on the conversation.  The wine that the cows get is all sourced from local wineries in the Okanagan.  They are very happy and happy cows taste better.  we have had some great compliments from meat cutters and I am very grateful.

If anyone has any question or are looking for samples, Trimpac has all the beef for sale and you can contact me anytime.  All my details are on the site, www.sezmumeats.com

Interesting backstory, my husband works for a winery and gives all their less desirable wine to the employees.  I really like wine so we were getting a back log of some wine that I wasn't really interested in drinking myself.   Voila, the idea of Sezmu began. 

I've learned a lot from this forum even though I don't cut meat myself.  Thanks!