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Beginners Board
how to split a steer for meat?
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<blockquote data-quote="Jeanne - Simme Valley" data-source="post: 1524591" data-attributes="member: 968"><p>As BHB said, the butcher will split the carcass in 1/2, and will give you a hanging carcass weight. He pays you x$ x lbs of hanging weight. I charge $3.25, but you want to be sure you are selling QUALITY beef.</p><p>Are you experienced with finishing a steer? Do you know if he is ready to harvest? </p><p>Edit: This won't make any difference if you are looking to put hamburg and pot roasts in your freezer, but if you are looking forward to a great steak ?? that only comes with a properly finished steer. Also, be sure your butcher hangs the carcass for at least 7 days. I have mine left hanging for 14 days. Most places will not do this.</p></blockquote><p></p>
[QUOTE="Jeanne - Simme Valley, post: 1524591, member: 968"] As BHB said, the butcher will split the carcass in 1/2, and will give you a hanging carcass weight. He pays you x$ x lbs of hanging weight. I charge $3.25, but you want to be sure you are selling QUALITY beef. Are you experienced with finishing a steer? Do you know if he is ready to harvest? Edit: This won't make any difference if you are looking to put hamburg and pot roasts in your freezer, but if you are looking forward to a great steak ?? that only comes with a properly finished steer. Also, be sure your butcher hangs the carcass for at least 7 days. I have mine left hanging for 14 days. Most places will not do this. [/QUOTE]
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