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Oh, I should take another look

Noy necessarily, just want a knife with an Asian (15 degree blade)

Seared tuna, made into soft tuna tacos. Tacos included wasabi mayo, pickled onions and fresh avocado.

Clean out the fridge lunch. No, literally - I emptied out both produce drawers and gave them a good scrubbing. Seared shrimp, roasted Poblano chile, leftover corn, and a sauce of coconut milk, lemongrass, onion, garlic, serrano and bird chiles, curry powder, and fish sauce, finished with garam masala, Thai basil, cilantro, and scallions. Clean produce drawers are drying on the counter . . .

@JeanneCake Look away ! well I tried out the 5 C F l tried out the Flat Top induction : made jasmine rice , using the Cup (J) and the water levels in the pot : excellent rice. doubt any better than in the 3 C Dome , but ... there is a cooking show , dow under : The Cook Up w Adam Liaw . https://www.imdb.com/title/tt14344360/?ref_=nv_sr_srsg_0_tt_8_nm_0_in_0_q_The%20Cook%20Up this is a week day cooking show , w some chat , but you move past it and I get a small tip about 90 % of the shows Ive see recently : microwave your mushrooms ( for a bit ) you get stock and cooked ( dryer ) mushrooms to brown . Ill be using that tip , next time w the Pork iPot'd Ragu ' I I use , now 2 lbs / reduced and browed , each ' Batch " so , on an Ep I recently saw : he put de-boned chicken , on to up his rice , in the RC. not new , but new to me '' chicken -rice-ISH " so Chicken thighs trimmed on top of 1 C (J) jasmine this RC give you the time to done, on the interface , when you start the 3 C round top give you the time to done , maybe the last 5 mins. just a very smaoo thing and this PC has a fan , you notie it , but its lower pitch and not very laod. the chicken was moist , tender , but a bit flavor-less , but i knew that flavor was in the Rice ! sliced up the TThigh , added it to the rice and tasted : the rice was ' sticky ' not what I expected , but very doable for later tastiness. so I added ab generous Tb of Patak's biryani paste , not simmer , mixed it up what h0ot this will work with tomorrow . for sure .

I agree that the incident itself isn't funny, but this bit breaks me up!

My bad. I was flipping back and forth between the two threads in buying half a cow and put that comment here by mistake. I’m not offended if you move it to the other thread

@BaxterBaker Yes indeed , supporting local , and husbandry id a very fine thing ! I know you will truly enjoy every cut , burger , and meatloaf meatloaf. P.S. who got the tail ? and cheeks ! congratulation on your project . Yum Yum . P.S.: Id like to hear about that 1/2 ' hog' ' pig ? ' if you can manage it . Quite some time ago , people who had the land , and , you bet help raised 6 or so pigs . maybe more , maybe less . Breed unknown but this was before attention to breed , over all so , generic pig. parts were individually gifted to local friends a rack , loin and tenderloin , fresh , not injected etc , was gifted to friends of ypur ' up there ' , and we went over , and had roasted ' straight ' rack of lamb. I took care of the Jus and made gravy from it and made Mashed Russets it was very tasty. and so very different from pork , in any way id had in a great great while . Its a wonderful direction you get to enjoy following. looking forward to it .

A slice of the walnut torte… it’s delicious, was very good but I am also going to be trying a slightly different version.

Please clarify your question. Do you mean, say, two families splitting a cow but asking for different cuts? And do note that BaxterBaker did this on his own, at least this time around. @rotuts, he states in his "introduction" post that he's in Tennessee. But you raise a good question about whether directly-sold, grass-fed cows are graded the way wholesale, standard-commercially-sold cows are. @BaxterBaker, I echo rotuts' request for shots of the meat as you pull it out for cooking. I applaud your paying attention to the treatment and feeding of the animals.

@rotus….stop the hunt, I made it with tart cherry juice, a little sugar + citric acid . I cooked down TJ’s tart cherry juice to a syrupy consistency…it’s delicious, better than pomegranate which I also make.

Hey, another random question. Has anyone done something like this with another family/cook/carnivore with different culinary preferences?

I have a Tojiro petty (paring knife) and have been quite happy with it, along with our Tojiro chicken boning knife. Other manufacturers may be better entries in a "my knife is sharper than yours" contest () but I have found Tojiro to be easily sharp enough for everything I need to do, quite durable, and excellent value. Tojiro petty (clicky) ^ I did not do a price check, so other sources may be less expensive. Good luck with whatever you choose!

I guess that is not what you want, but it is advertised and sold as an Asian Utility knife. Are you looking for an Asian brand?

I've decided to get these: (eG-friendly Amazon.com link) (eG-friendly Amazon.com link) Small size, good reviews, I've seen them in action and liked what I saw. They've not arrived yet.

I really like the look of that knife but I want an Asian blade for the extra sharpness

Asian blades have a 15 degree bevel. a picture can't show that.

Looks like they ground most of the braising cuts? Although it looks like you got a bunch of brisket and chuck. Did you get any short ribs? Did you get a hanger steak? What’s your plan for the cow and what do you like to cook? Also, I’m curious how the meat goes in the freezer. Is it vacuum sealed?

Any chance you can link to a photo that shows the Asian blade? I’m curious what it looks like an how it’s used. My paring knife went missing so I bought this cheapie Victorinox paring knife (eG-friendly Amazon.com link) It scared my old one out of hiding but it’s been handy to have a spare.

I have this one, the 4 1/2" Wustoff Classic and am very happy with it.

@BaxterBaker, make sure to check out this earlier topic: Buying Half a Cow

Welcome. Look forward to hearing about your cooking

@BaxterBaker thank you for starting this thread . this is a fine start . when you get to the various cuts , can you post of pic of a few of them ? Id like to see what the cut meat looks like , intramuscular fat , etc. and , generally speaking , where are you from ? does this cow have a ' grade ' to it , if that's something in your area ?

I need a new 4" parring knife with an Asian blade. Do you have any recommendations? I know there some sharp knife enthusiasts among us.

Thank you for this detailed description. I'm sure it will generate a lot of good ideas and discussion. I'll start with an idea for the fat: your dog may wish some of it, but I'll also point out that beef fat, rendered to get the tallow, can make an excellent frying medium. It depends on your cooking style, of course. I have no idea how much rendered tallow you would get out of 12.44 pounds of fat; maybe somebody else will know.