Monday, December 7, 2009


  1. coach | December 7, 2009 at 9:48 am

    Tamra F.: 115-115-115-115x-x-x-x-lbs., 14, 14, 6
    Alex M.: 115-125-125-130x-130-130-x-lbs., 16, 11, 8
    Ralph A.: 125-125-125-130-135x-135-135-lbs., 16, 10, 4
    Mayra C.: 65-75-85-85-95-95x-x-lbs., 17, 13, 15
    Kris C.: 90-95x-90-90-90x-85-85-lbs., 27, 14, 11 (sub: clean)
    Mike D.: 115-125x-125-130-135x-135x-135x-lbs., 14, 6, 5
    Lynsey H.: 45-45-55-45-45-45-45-lbs., 20, 10, 5
    David O.: 165-165-175-175x-x-x-x-lbs., 20, 8, 11
    Mike S.: 165-175-185-195x-195-x-x-lbs., 20, 9, 5
    Caitlin F.: 85-95-95-95-105-105-x-lbs., 10, 6, 5
    Neil A.: 165-175-185x-x-x-x-x-lbs., 20, 12, 11
    Sidra C.: 95-105-115x-105-105-x-x-lbs., 13, 12, 8
    Sean M.: 125-135-145-155-155-155-x-lbs., 15, 14, 9
    Jessica H.: 85-95-95-95x-x-x-x-lbs., 21, 16, 16
    Christine S.: 75-75-80-80-85x-85x-85x-lbs., 18, 9, 8
    Ivy F.: 125x-125-125x-x-x-x-x-lbs., 13, 6, 5
    Shana S.: 45-45-55-55-65-70-70-lbs., 6, 10, 6
    Jeremy N.: 175-185x-195-205-215-215x-215-lbs., 12, 10, 4
    Jen M.: 75-75-75-75-75-75-75-lbs., 14, 10, 7
    Joe P.: 195-195-205-205-210-210-215-lbs., 15, 10, 7
    Jeff W.: 125-135-135-135-x-x-x-lbs., 20, 11, 12
    Charles H.: 135-145-155-165-165-165-165-lbs., 14, 12, 7
    Travis O.: 135-135-145-145-155-155-155-lbs., 11, 8, 4
    Steve D.: 185-185-195-195-x-x-x-lbs., 19, 9, 8
    Lisa C.: 80-85x-85-85-85-85-85-lbs., 17, 8, 7
    Susanna B.: 53-53-53-53-53-53-53-lbs., 15, 6, 10
    Alan N.: 45-45-45-x-x-x-x-lbs., 25, 20, 12
    Glenn C.: 115-115-125-125-135-135-125-lbs., 15, 7, 5
    Josh O.: 155-155-175-175-185x-x-x-lbs., 14, 12, 8
    StuLu: 130-130-130-145x-145-155x-155-lbs., 17, 7, 6
    Jason H.: 85-95-105-105-115-115x-x-lbs., 36, 13, 10
    Daniel B.: 85-85-85-85-85-85-85-lbs., 11, 5, 5
    Koji H.: 85-85-85-85-85-85-85-lbs., 13, 11, 6
    Charlotte H.: 75-75-75-75-75-80-80-lbs., 8, 8, 5
    Roselena R.: 115-115-115x-115-x-x-x-lbs., 14, 8, 4
    Adam C.: 125-135-135-135-135-135-135x-lbs., 21, 12, 10
    Amy S.: 43-43-43-43-43-48-48-lbs., 7, 8, 8
    Joe F.: 125-125-135-135-135-135-135-lbs., 21, 12, 8
    Wayne C.: 125-125-135-135-135-135-135-lbs., 15, 11, 9
    Meghan M.: 160-165x-165-165x-165-x-x-lbs., 11, 4, 7
    Ricky B.: 155-165-175x-175-185-185x-x-lbs., 16, 7, 5
    Teal B.: 95-95-95x-95-95-95-95-lbs., 7, 4, 4
    Jonathan H.: 125-125-125-130-135-135x-x-lbs., 13, 7, 7
    Sakar P.: 15, 4, 9

  2. Tank | December 7, 2009 at 9:50 am

    Reposting from yesterday

    Jen and I just finished watching Food Inc and are now considering buying a deep freezer to store half a grass fed cow (and maybe some other animals). Is there any interest in splitting up a whole cow? If so I might put together a group buy and go out to the farm to get it.


    • mikeheartspullups | December 7, 2009 at 10:53 am

      Count me in. But how much meat are you hoping we’ll commit to? I was thinking 20-25 pounds. Dunno if I can fit more than that in the freezer… If you were looking for someone to take 50 lbs home, then I need to get more people in on this!

      • Tank | December 7, 2009 at 11:20 am

        Thats probably fine. A full cow runs about 650lbs precut, so it just depends on how many people are interested.

        fyi, the cows are usually around $3/lb precut, which is still way cheaper than Whole Foods.

    • jeremynurse | December 7, 2009 at 11:26 am

      I’m interested as well. Let me know how it would work…


    • train2live | December 7, 2009 at 12:23 pm


      I am interested as well. Count me in.

      Dave O.

    • CookingandLifting | December 7, 2009 at 2:43 pm

      To all involved on the cow project. I would suggest getting the cow split up beforehand if you can find someone to do it. There is a great small butcher up by American U, but the name eludes me. It requires a band saw to get through the larger bones and you’ll get a better yield from someone who know what they are doing. I suggest those with more than 2 people in their house take the larger cuts and the braising cuts (the larger working muscles i.e. brisket, butt, shoulder, short ribs (get a 4 inch cut on the bone for ease of cooking)) as they will feed more people and larger braises tend to taste better than trying to braise small amounts. They should be fist sized chunks at the smallest and always try to braise on the bone. 4-8 hours at 250F. The skirt and hangar should be marinated overnight before they are cooked, then slice them on the bias, especially the skirt steak. Rib roast can be split whole or taken off the bone for rib-eyes (hence the name), sirloin and strip loin can be cut any way, leave the tenderloin attached for t-bone steaks. The flatiorn steak is great for grilling or tartar, both ways we do it at the restaurant, and has way more flavor than most other cuts. Get a 3-5 inch cut on the shank and you can roast the whole bone in the oven to get the marrow out (soak it overnight in cold, heavily salted water first to pull out the blood). Great on toast. That concludes my diatribe on cow butchery. I am happy to field any questions.

  3. tubameat | December 7, 2009 at 10:31 am

    sean, thats awesome. after seeing that movie (and readin the omnivores dilemma) i will never buy supermarket meat again. i have some meat connections if you need them. i have an excellent source for goat (some of you have had it), veal and lamb too. lemme know, i could maybe set you up. have you had real eggs too? they are WAYYYY better than the crap at giant.

    steve d

    • mikeheartspullups | December 7, 2009 at 10:54 am

      I’ve never had real eggs, I don’t think. Where do you get them? I loooooooooove eggs…

    • Tank | December 7, 2009 at 11:21 am

      Underground meat trade, I like where this is going

      • tbferg | December 7, 2009 at 11:37 am

        I might also be interested in some black-market beef. I don’t have room for too much, but could squeeze some in the freezer, I think. Fun idea.

  4. swimdra | December 7, 2009 at 12:11 pm

    You can get real eggs at any of the farmers markets in DC. I like going to the Dupont one because they have a guy who just sells eggs and they are bigger and a little cheaper than some of the other farmers. Plus he is a fun guy.

    If enough people get in on buying the cow I would be willing to do it. Right now I have a very tiny freezer so I couldn’t fit more than 10-15lbs unfortunately.


  5. Mrs. Finkenstadt | December 7, 2009 at 12:57 pm

    I am also interested in the cow sharing program.

  6. StuLu | December 7, 2009 at 1:40 pm

    Could we have a contest to name the cow beforehand? Or is that too personal?

    • mikeheartspullups | December 7, 2009 at 2:37 pm

      I like this.

      My entry is “Chief Beef.”

      • cjsiegel | December 7, 2009 at 3:01 pm

        Is she a red cow? If so, “big red”

        • Rob | December 7, 2009 at 9:52 pm

          “Bessy” – which sounds like a good name for a WOD.

          I would be in for a couple of cuts, but my freezer is very small, so not much more than that.

  7. themunchkin25 | December 7, 2009 at 1:45 pm

    Potentially interested in the cow.


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