Half cow purchase?

[Craizie]

If you're serious about wanting to split a cow or calf, I've got a good friend that ranches for a living. He does this quite often. I've been waiting to do our yearly beef buy until I could find someone to split a side with.

I just saw this post. I would be will to split a cow,what kind of prices can you get?

[Baron Von Crowder]

We just took a Kobe to slaughter. Freezer's full up.

how'd you pull that off?

[VaderTT]

We just took a Kobe to slaughter. Freezer's full up.

Bryant?

[mstng86]

The wife and I have been talking about this. How much are we talking about for half a cow? What do they typically run?

[Craizie]

Last time I paid $2.709lbs. came out to 240lbs once processed.

[bcoop]

We just took a Kobe to slaughter. Freezer's full up.

Uh, no you didn't.

[Baron Von Crowder]

Uh, no you didn't.

wait, I want to hear his explaination.

[Craizie]

Uh, no you didn't.

Maybe they named him Kobe.

[bcoop]

Maybe they named him Kobe.

lmfao

[Rick Modena]

Maybe they named him Kobe.

lol.

[sc281]

Hey hey honest mistake!

That's what my Uncle told me. I think my little brother has a picture of the bull. Maybe Soap can tell me what it really is.

Didn't realize exactly what Kobe was. Yeah, he doesn't live in Japan.

https://www.forbes.com/sites/.../foods-biggest-scam-the-great-kobe-beef-lie/

Kobe beef is produced under some of the world’s strictest legal food standards, whereas “domestic Kobe” beef production, along with that in Australia and South America, is as regulated as the Wild West. In Japan, to be Kobe requires a pure lineage of Tajima-gyu breed cattle (not any old Japanese breed crossbred with American cattle as is the norm here). The animal must also have been born in Hyogo prefecture and thus raised on the local grasses and water and terroir its entire life. It must be a bull or virgin cow, and it takes considerably longer to raise a Tajima-gyu for consumption than most other breeds, adding to the cost. It must be processed in a Hyogo slaughterhouse – none of which export to the US – and then pass a strict government grading exam. There are only 3000 head of certified Kobe Beef cattle in the world, and none are outside Japan. The process is so strict that when the beef is sold, either in stores or restaurants, it must carry the 10-digit identification number so customers know what particular Tajima-gyu cow it came from.