Blades & Beef

[Horsewright]

Blades and Beef we got all kinds of stages for sure:

Got Branded and Beef too:

 

[3fifty7]

Beef ribs, even though the butcher didn’t cut them as requested they were still spot on.

 

[FullMetalJackass]

 

[Culprit99]

First time trying my hand at this smoking thing...

*holds breath waiting to see if anyone recognizes this as a Boston Butt and not beef*

Buck 112 Slim Pro, canvas Micarta and S30V.

 

[3fifty7]

A great night for a couple of steaks.
Butchers cut sirloin and a T-Bone with a bit of a tail.

 

[3fifty7]

Another nice stack of TBones





Now that everyone is served I’ll be right over here with these bones.

 

[3fifty7]

Bone in ribeyes and sirloin

 

[POCEH KOCEB]

Watching this thread last night made me so hungry...
I had my wife fix couple of steaks today. We usually do it on the Green Egg but we went the Lazy Route today.

Old but good:

 

[3fifty7]

Prime Brisket
Put on at midnight, sliced at noon after church.

Happy Easter everyone.

 

[Culprit99]

Wow - no posts here since Easter?! How did we get through the summer without a Beef & Blades update?

I hope you all had fun and celebrated National Knife Day yesterday. We pulled some steaks out of the freezer, baked some potatoes, some green beans, and homemade shortbread with homemade lemon icing for dessert.

 

[cbach8tw]

Wow - no posts here since Easter?! How did we get through the summer without a Beef & Blades update?

I hope you all had fun and celebrated National Knife Day yesterday. We pulled some steaks out of the freezer, baked some potatoes, some green beans, and homemade shortbread with homemade lemon icing for dessert.

View attachment 2298764

View attachment 2298766

I think we didn‘t have as many because everyone was busy eating and had to put the camera and phones down. There are some great asado pics in the gaucho knife thread over in traditional section. Would love to see some Brasilian style cookouts and SW cookouts on the ranch. Horsewright has some good pics too if their crew feasting after a hard day’s work.

 

[deltablade]

Cold Steel Red River carbon 5 with new handle

 

[deltablade]

prepping for steak and egg breakfast tacos with my Russell hunter with modified tip and new longer handle. makes a fine slicer!!

 

[Horsewright]

This is a customer supplied photo:

For our branding crew:

Due to the heat (July) we started very early and consequently finished early. My crew had time to go home and clean up prior to dinner. Some of the crew:

Brother Bill's "chuckwagon."

A few more knives seen that day:

Barney don't mind scratches. He's a gentle giant at 2200 lbs.

Well time to ride off into the sunset:

 

[deltablade]

what is that big butcher knife in the first photo?

 

[K.O.D.]

Not "quality" beef, but Human beef for lunch. They made it particularly spicy, I accidentally ate one of the peppers. Seemed a lot hotter than normal.

 

[Barman1]

Not "quality" beef, but Human beef for lunch. They made it particularly spicy, I accidentally ate one of the peppers. Seemed a lot hotter than normal.

View attachment 2312696

"Human"?
Looks tasty, don't really care how many legs it had.

 

[K.O.D.]

"Human"?
Looks tasty, don't really care how many legs it had.

Oh Lord autocorrect. But you know what, I'm gonna leave it be. I secretly want the psych ward to take me back. They had really good Soylent green steaks.

 

[Horsewright]

what is that big butcher knife in the first photo?

I call it the Competition Carver. I designed it for guys competing in the BBQ circuit at the request of several. It's really my take on the old Green River large butcher knife. The first three I ever made were in this batch:

The one with the dark green redwood burl on the right is the one with the brisket up above. Here's one I made for my DIL"s father:

One in action. This is the one with elk on the left in the pics of the three together:

 

[deltablade]

Those are some fine looking butcher knives