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best weight for butchering
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<blockquote data-quote="Jeanne - Simme Valley" data-source="post: 63422" data-attributes="member: 968"><p>As far as what weight, that totally depends on the calf and if you want it "finished". Some people butcher them shortly after weaning (not that I advise this). Each animal has the capability to reach a certain weight, depending on genetics, nutrition, & management.</p><p></p><p>If your "bull" is about 6-8 months old and weighs that, he should have the genetics to finish at 1200-1300#. But if he is 12 months old & weighs that, you might finish him at 950#. Normally, cattle grow to a certain point, depending on their individual facts, than they start putting on fat. So no one can tell you how much he should weigh for you to butcher him.</p><p>7-14 days is plenty of hang time. Enjoy.</p></blockquote><p></p>
[QUOTE="Jeanne - Simme Valley, post: 63422, member: 968"] As far as what weight, that totally depends on the calf and if you want it "finished". Some people butcher them shortly after weaning (not that I advise this). Each animal has the capability to reach a certain weight, depending on genetics, nutrition, & management. If your "bull" is about 6-8 months old and weighs that, he should have the genetics to finish at 1200-1300#. But if he is 12 months old & weighs that, you might finish him at 950#. Normally, cattle grow to a certain point, depending on their individual facts, than they start putting on fat. So no one can tell you how much he should weigh for you to butcher him. 7-14 days is plenty of hang time. Enjoy. [/QUOTE]
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