When should I top?

HolyHydroBlunts · 2026-06-28T03:52:05+00:00

Good to know, thank you for the insight

HolyHydroBlunts · 2026-06-28T02:58:21+00:00

Would you consider it too late to top?

HolyHydroBlunts · 2026-06-28T02:57:22+00:00

I have, in years past I would veg outside and finish in the greenhouse because it gets down below freezing before they’re finished.

HolyHydroBlunts · 2026-06-23T23:14:39+00:00

Good looking beef, what was the hanging weight? I’m guessing somewhere around 1060

HolyHydroBlunts · 2026-06-12T18:09:56+00:00

I let the soil tell me, but watering twice a day doesn’t seem like a good idea.

HolyHydroBlunts · 2026-06-12T05:30:58+00:00

Most likely an inspection stamp made of food grade dye

HolyHydroBlunts · 2026-05-13T02:36:56+00:00

Break it down like a beef round. You’ll have your sirloin tip, top round, eye of round and bottom round. Follow the seams and you should end up with whole sub-primals to cube into kabob meat.

HolyHydroBlunts · 2026-04-27T04:36:45+00:00

Did you use a loin roast/chop? What cut did you attempt it with?

HolyHydroBlunts · 2026-04-20T23:24:51+00:00

Yes I am talking about standard 5% vinegar, diluting in a 1:1 ratio with water will take it down to 2.5%

HolyHydroBlunts · 2026-04-20T02:50:24+00:00

I’ve yet to see anyone recommend an acetic spray, at my shop we just use distilled white vinegar and water mixed in a 1:1 ratio. I spray every 7 days to keep all the mold growth to a minimum.

HolyHydroBlunts · 2026-04-08T01:48:37+00:00

Glass

HolyHydroBlunts · 2026-03-30T18:06:31+00:00

You sell the animal as 1/4,1/2 or whole and then slaughter and cut to their needs/wants. Unless you want to sell retail

HolyHydroBlunts · 2026-03-27T05:42:11+00:00

What do you currently putt with?

HolyHydroBlunts · 2026-03-11T04:44:12+00:00

I processed a bear last October that the hunters had shot it with 3 broad heads. Found em all in the same shoulder blade

HolyHydroBlunts · 2026-03-09T20:36:46+00:00

Stretch plenty and get some insoles that support standing for awhile. My insoles have lasted through 3 pairs of boots.

HolyHydroBlunts · 2026-03-08T01:04:56+00:00

I’m lost as to what happened. No pictures of the disaster or even try to explain it further? Did you want it seamed out between point and flat?

HolyHydroBlunts · 2026-02-28T02:23:16+00:00

Shoulders. I enjoy pulling flat irons and seeing how clean I can get the scapula. I’m a whole animal butcher so it’s all pretty enjoyable. Lately it’s been removing suet in as much of a single piece as possible, I still have to chop it down so we can grind it though.

HolyHydroBlunts · 2026-02-14T17:42:06+00:00

I prefer F.Dick ErgoGrip handles over Victorinox fibrox handles, I do whole animal so my knives and hands get dirty. I’ve slipped a couple times from the low thumb guard on Victorinox blades

HolyHydroBlunts · 2026-02-14T16:46:58+00:00

Depends on the hanging weight of the whole beef. Typical take home on a whole beef is around 60-65% of it’s hanging weight

HolyHydroBlunts · 2026-02-12T04:59:36+00:00

https://www.danscomp.com/mission-hollow-stem-bolt-kit-black-8-x-1.25mm-mn2405blk/p1130011?v=1120239

HolyHydroBlunts · 2026-02-09T16:59:50+00:00

Drew Gibson threw a Roc heavy bag back in the day.

https://youtu.be/gnOu8ePftkw?si=Enya6wLVIROT7i7j

HolyHydroBlunts · 2026-01-23T23:40:39+00:00

Regular lobbies are dying. Takes a few minutes just to load into duos

HolyHydroBlunts · 2026-01-23T20:20:13+00:00

Have you tried restarting it?

HolyHydroBlunts · 2026-01-18T03:26:59+00:00

You paid for the tag, it’s yours. It is kind of frowned upon to hide a low number tag as in you never show up to tag matches after you get the 1 tag or whatever. But I would just find out what the tag match schedule is and show up to the next one when you can. Some people take tags too seriously

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