Beef Butchering Forum

[PRCattleCo]

I just wanted to ask if there could be an addition to this Forum to have a section specific to butchering beef? I am a cow/calf, backgrounder, cattle finisher, butcher at the local meat locker, and meat cutter for a restaurant here in Carthage, Illinois.

I would absolutely love to have a butchering section devoted to beef butchering/meat cutting to help educate folks on the process of completing the final product of their labor. I often find that producers are not aware of many facets of the industry when they sell their beef custom through a locker to a customer. That being said, there are many issues I see where the receiving customer of the product is really ignorant to no fault of their own, what they order through a butcher shop. This sometimes gives the customer a bad experience when they just did not know the right things to request or ask.

 

[PRCattleCo]

Here are examples where this section would definitely be applicable....

Had a cow processed

I had an old Jersey cow, 10 year's old that was 714 live weight, got 293 pounds of Burger from her, cost me $216. I'm happy with it

www.cattletoday.com

Veal?

Any of you guys ever process a calf for veal? If so, what age & weight and was it worth doing? What kind of cuts did you get? Given that calves are worthless and corn is through the roof veal may be an option to get rid of heifers that lack potential. Your thoughts?

www.cattletoday.com

$1 a pound live weight equals what price for hanging weight?

Sold a fat Holstein freemartin. Didn't have a scale close after we loaded her. Sold 1/4's to buddies. Market has been 90 cents or so on them and wanted some for my time and trucking and they agreed to $1/# live weight. Now I'm only going to get a hanging weight on her. What's fair $ amount now?

www.cattletoday.com

Meat Cutting Mess ?

Called to schedule some freezer beef for this summer. They are booked for 2021, but I got a couple spots for July and August of 2022. My steers are 900 to 1000# now. How big will my steers be by then?

www.cattletoday.com

How in the world do u get processing right now?

We’ve only got 3 steers to grow and take in but here in south central Kansas ain’t no one even got any openings for even one of two until way after spring of 2021. Some say it’s becaue if covid, some say it’s becaue one farmer took every booking around ...... thinking folk tale. wish we knew...

www.cattletoday.com

None of these are Feedyard related questions.

 

[Son of Butch]

Sounds like a good idea. I know nothing of starting a new category, but I don't see any reason not to devote this thread to butchering discussions.

 

[sstterry]

@Angie

 

[SBMF 2015]

I just wanted to ask if there could be an addition to this Forum to have a section specific to butchering beef? I am a cow/calf, backgrounder, cattle finisher, butcher at the local meat locker, and meat cutter for a restaurant here in Carthage, Illinois.

I would absolutely love to have a butchering section devoted to beef butchering/meat cutting to help educate folks on the process of completing the final product of their labor. I often find that producers are not aware of many facets of the industry when they sell their beef custom through a locker to a customer. That being said, there are many issues I see where the receiving customer of the product is really ignorant to no fault of their own, what they order through a butcher shop. This sometimes gives the customer a bad experience when they just did not know the right things to request or ask.

Sounds good. I'm from North of Galesburg. Which locker do you work for?

 

[HDRider]

Arkansas USDA Processing Facilities

Establishment Contact Information
Arkansas Department of Corrections [Est. M10624]
Hwy 388 and 65 South Cummins Unit
Grady , AR 71644
Phone: (870) 850-8751
Activities Conducted
Meat Processing; Meat Slaughter

Establishment Contact Information
Local Farm to Fork Butcher Shop [Est. M47337+P47337]
896 Main St.
Pleasant Plains, AR 72568
Phone: (501) 230-5231
Activities Conducted
Meat Processing; Meat Slaughter; Poultry Processing

Establishment Contact Information
Cypress Valley Meat Company 1, LLC [Est. M46139+V46139]
5951 Hwy 64 East
Pottsville, AR 72858
Phone: (479) 968-6330
Activities Conducted
Food Inspection; Identification - Meat; Meat Processing; Meat Slaughter; Voluntary Processing - Meat; Voluntary Slaughter - Meat

Establishment Contact Information
Key's Family Butcher Shop [Est. M10650+P10650+V10650]
2900 Oliver Springs Rd
Van Buren, AR 72956
Phone: (479) 474-1645
Activities Conducted
Identification - Meat; Identification - Poultry; Meat Processing; Meat Slaughter; Poultry Processing; Poultry Slaughter; Voluntary Processing - Meat; Voluntary Processing - Rabbit; Voluntary Slaughter - Meat; Voluntary Slaughter - Rabbit

Establishment Contact Information
B & R Meat Processing [Est. M46910+P46910+V46910]
633 N. Devils Den Rd.
Winslow, AR 72959
Phone: (479) 634-2211
Activities Conducted
Meat Processing; Meat Slaughter; Poultry Processing; Poultry Slaughter; Voluntary Processing - Meat; Voluntary Slaughter - Meat

 

[4hfarms]

I have worked a few florida restaraunts years ago and cleaned everything from beef sides to LARGE ocean fish. Have been harvesting and cleaning my turkeys and chickens for years. I'm sure I would like to learn other techniques even for them birds, always a better/ faster way. I for one would appreciate info on cows, sheep, goats etc from start to finish. Its all different from a deer harvested each fall for sure. I have watched the bearded butcher a bit but would like somewhere go for the rest of the process to learn the right way from the beginning through storage/freezing before it hits the grill.

 

[Marie]

How many more would like and use a forum about Butchering?

 

[Down in Dixie]

Can't say I would contribute to a butchering forum but I would like to read and lean from it.

 

[SBMF 2015]

If I was to wager. I'd b there are a lot more cow/calf operations represented here than their are feedlot/finishing operations. I think we could all learn something.
I think it is good for people to understand every part of our cattle industry.

 

[Little Joe]

I think it would be very beneficial.

 

[HDRider]

How many more would like and use a forum about Butchering?

I would

 

[TennesseeTuxedo]

Let's do this thing!

 

[sstterry]

I think it would be very helpful.

 

[Green Pastures]

Can't say I would contribute to a butchering forum but I would like to read and lean from it.

Same here, Dixie.

 

[Double R Ranch]

Definitely would love to see this be added! Will be very useful

 

[PRCattleCo]

Sounds good. I'm from North of Galesburg. Which locker do you work for?

I am at Farmhouse Meat Co. in Carthage.

 

[PRCattleCo]

Definitely would love to see this be added! Will be very useful

I think it would be a nice transition between the Feedyard and Recipes & Cooking Boards.

 

[Double R Ranch]

I think it would be a nice transition between the Feedyard and Recipes & Cooking Boards.

Absolutely agree.

 

[wbvs58]

How many more would like and use a forum about Butchering?

Count me in.

Ken