Here are our own results of slaughter of our Longhorns:
- 1. Number of cattle involved: 9
2. Live weight ranges: 644 to 1670 lbs.
3. Animals: 4 Bulls, 3 Steers, 2 Cows.
4. Average Weight All Animals: 963 lbs.
5. Average Hanging Weight All Animals: 503 lbs.
6. Average Packaged Weight All Animals: 289 lbs. (excluding 1610 and 1510# bulls)
7. Average Live Weight to Average Hanging Weight Percent: 52.9%
8. Average Live Weight to Average Packaged Weight Percent: 36.9% (excluding the 2 bulls)
9. Average Package Weight to Average Hanging Weight Percent: 60.3% (excluding the 2 bulls)
All of the above animals were "natural grass fed". The "Best" processed beef was from animals between 12.5 and 18 months of age. The "wildest tasting meat" was from bulls and cows between 4.9 and 10.7 years of age (hamburger only processed) the 2 bulls noted above were sold, but we sampled the meat and didn't have the info on the number of pounds packaged) . We did not process any head, heart, liver, testicle, or ribs. The oldest animal (bull aged 10.7 years old) turned out to be about 98% lean for hamburger and was too lean for my tastes. I prefer not more than 92 to 95% lean in packaged hamburger.
In slaughtering & processing a grass fed Texas Longhorn, process the animal between 12 and 18 months maximum for best taste, tenderness. Best steak cuts include tenderloin, ribeye, T-Bone (or NY Strip), and sirloin which are the most expensive cuts at the supermarket and provide you with the most value on your slaughtered animal. Most other cuts should be turned into hamburger. Based on this, we have realized between $1,000 and $1,500 in packaged beef for our use (based on going supermarket prices for grass fed beef). Plus, we retain the skull/horn package to be processed/preserved by our Taxidermist for sale to a customer (going rates for such units between $250 and $500 for horns under 60" total).
Just for anyone's information and comments!