traderaaron
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- Feb 5, 2010
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I just wanted to bring up the topic of feeding out an animal other than a young feeder steer or heifer.
I've noticed many on here butchering a steer at 1000-1100 lbs and at 15 months or something similar even though the mature frame size of that animal might not be until 1300 lbs and 18 or 24 months of age.
The French swear by a 3 year old+ animal for the beef flavor and many beef gourmands say a 3 yr. old heifer that never had a calf is the best beef animal.
If you are attempting to grass finish these 3 year old heifers will work much easier and will actually finish on grass better than nearly any other animal from what I have seen. If you are feeding them they will get to fatten relatively efficiently given you are starting with a nearly mature framed animal.
Buying a heiferette for .55-.80/.lb at 800-1000 lbs. means that a lot of the work is done and you just get to put on the finishing weight.
In our freezer all we currently have is a heiferette that was fat for commercial slaughter but fell and broke her leg last winter and an old grass fat Cow made into ground beef.
Any other thoughts/experiences on these alternative butcher animals.
I've noticed many on here butchering a steer at 1000-1100 lbs and at 15 months or something similar even though the mature frame size of that animal might not be until 1300 lbs and 18 or 24 months of age.
The French swear by a 3 year old+ animal for the beef flavor and many beef gourmands say a 3 yr. old heifer that never had a calf is the best beef animal.
If you are attempting to grass finish these 3 year old heifers will work much easier and will actually finish on grass better than nearly any other animal from what I have seen. If you are feeding them they will get to fatten relatively efficiently given you are starting with a nearly mature framed animal.
Buying a heiferette for .55-.80/.lb at 800-1000 lbs. means that a lot of the work is done and you just get to put on the finishing weight.
In our freezer all we currently have is a heiferette that was fat for commercial slaughter but fell and broke her leg last winter and an old grass fat Cow made into ground beef.
Any other thoughts/experiences on these alternative butcher animals.