Feeding out a couple steers
- Thread starter Bcompton53
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Bcompton53
Well-known member
Well as a follow up to the steer feeding. Here is what it produced. For an S Summit steer, I think he turned out looking alright. He's like a barrel with feet. I don't have a picture from the back, but he's wide (a little bit of the angus hatchet, but oh well). We will have to see how he looks with the hide removed. He goes to the locker today. Thanks for all of the above advice. I'm guessing he weighs about 1320 live weight
MurraysMutts
Well-known member
Thanks for the update.
Always like to hear the outcome.
How old is he?
Looks like he'll make good supper
Always like to hear the outcome.
How old is he?
Looks like he'll make good supper
What is the average cost to butcher one (I realize it may vary by location)? I will be taking one soon, but have never paid to have it done.
Bcompton53
Well-known member
MurraysMutts said:
He is 18-19 months now.
We will see on the cost to butcher. The locker told me they average about $1/lb total cost (all fees). Which seems high, but it was the only place we could get in to.
MurraysMutts
Well-known member
Idk about anyone else, but the first thing I do, is thaw out a package of ribeyes and photograph b4 cooking!
Almost like a right of passage.....
:cboy:
Almost like a right of passage.....
:cboy:
M.Magis
Well-known member
It's been over 5 years since I had one done, but it was about $450 total. $.55/lb hanging weight, plus kill fee, disposal fee, ect...sstterry said:
I have one close to ready now. I'm a glutton for punishment I guess, but I'm doing it myself.
M.Magis said:
You are going to age it and butcher it yourself?
Bcompton53
Well-known member
So he is hanging at 809pounds. I'm happy. First steer I've fed out as the decision maker. I'll add ribeye pics when the time comes.
M.Magis
Well-known member
sstterry said:
Yeah. Have no idea why I want to do it. I know I'll regret it at some point, but for now I'm looking forward to getting started. If for no other reason, he's become a PITA and I want him gone.
M.Magis said:
You may want to take a look at this then.
[media]https://www.youtube.com/watch?v=6sJGNHiQwCo[/media]
[media]https://www.youtube.com/watch?v=wazg6u3ESco[/media]
M.Magis
Well-known member
Thanks. I've actually been watching those exact videos quite a bit lately. My biggest concern now is if my bandsaw has enough depth for porterhouses. I'll make due somehow. Gonna get the garaged cleaned up this weekend, hopefully he's hanging next weekend. Not only is he eating 30+ lbs of feed a day, a calf I have in with him is gimping around and I'm sure he's the reason.sstterry said:
Buck Randall
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Great video. I butchered a hog as part of a college class; there's something satisfying about cutting your own meat. Everyone should try it.
MurraysMutts
Well-known member
Gotta be getting close to ready for a cookout!
M.Magis
Well-known member
Mine is finally hanging in the garage. Of course nothing goes as easily as I imagine it, but it's done. I wasn't quite as prepared as I thought I was, as far as dealing with a carcass that big. If I decide to do this again, I've already learned a few things. I'm not sure if the hard part is over or still to come.
Jeanne - Simme Valley
Well-known member
How long are you going to let it hang?
M.Magis
Well-known member
Depends on the weather. I was hoping to leave it two weeks, but that may not happen. Looks like early next week the high temps will climb to around 50, lows in mid 30s. That's okay for a day or two, but as of now, it looks like it'll stay that way.
Jeanne - Simme Valley
Well-known member
That's too bad. Longer you can get it hanging, the more tender it will be. If you can make 7-10 days, you should be fine.
A friend of mine used to tell the slaughterhouse to keep it hanging until it was about to stink....lol
