last 24 hours before butchering

[wvherefords]

howdy: I'm taking my three steers to the processor in the morning. I'm wondering if you have any recommendations on how to handle the last 24 hours (i.e. feed as usual 7lbs per steer tonight, stop feeding hay, etc).

They've been fed out for about 100 days now, with the last 45 days at about 20lbs of 14% feed per day per steer.

thanks,

-E

 

[Ryan]

For optimal results the animals should have No feed for 24hrs prior to slaughter, BUT water should NOT be with held at all.

Ryan

 

[MrBilly]

There was one study that said taking steers fed on grain and putting them on hay and water for three days before slaughter reduced the incidence of toxic E. Coli dramatically. I have not seen a secondystudy, but changing the rumen pH and microflora is the speculated reason.

We always do this, and then the last twenty four hours elimate the hay - why? Because it allows them to empty out their rumen and you will see about one hundred pounds of wt. decrease over a couple days. Less gut fill means less chance of carcass contamination by intestinal contents at the time of evisceration, and less change someone might puncture the intestines since they are not full.

Billy

 

[wvherefords]

thanks.

in the "murphy's law" category: fed them monday morning. didn't feed monday evening (since I was hauling them tuesday morning), but gave free water access. Went out to load them up tuesday morning at 5:30am and they were all three standing in my barn eating hay from a pile of square bales... they'd somehow gotten an interior gate open. So, they ate well that last night... ;-)

They dressed out at 56%. Avg live weight of the three was 963lbs and average hanging weight was 544lbs. Hereford/shorthorn cross steers about 16 months hold. fed 14% grain from Nov 1 til Feb 14th.

First time feeding out steers. Can't wait to see how they taste...

-E

 

[jerry27150]

that cross should be great tasting

 

[MrBilly]

I think 10 weeks of feeding may be too short to allow them to get that marbleling going? We feed ours for six months and it is great. Let us know how it turns out. Do have them hang and age for at least fourteen days.

Billy

 

[wvherefords]

first time I've fed steers out, so its a learning experience for me...

they'll hang for 7 days and are being processed by a very experienced and reputable meat processor.

I'll let you know...

thanks,

-E

 

[jerry27150]

tell him 7days is not long enough to makd the tenderest meat

 

[MrBilly]

Ditto, you need at least 14 days of dry aging or you might want to wear your beef on the soles of your feet. So, your learning. Learn and tell your butcher what you want, he can't be that experienced if he is only hanging for 7 days.

Billy

 

[D.R. Cattle]

I've got one hanging right now. Heavy corn with pasture supplement for 90 days, about 900 lbs live weight. 14 months old. 12 days hanging yesterday. We sliced a 3/4" ribeye off and threw it on the hotplate for testing. Some of the best tasting beef ever put in my mouth. Going back today to go ahead and finish the job. Trying to decide on whether or not to keep the bottom round for roast beef or grind it. The rest of the cuts are pretty self explanatory.

 

[wvherefords]

I definitely don't want this to turn into a "how long to hang" debate, because that discussion has already been played out on this board. A search of the word "hang" will yield results from 7 to 21 and even a 30, although many folks hammered the person who said 30...

I am indeed just learning, but the processor I took them to has been an award-winning butcher since 1923. I have many friends who take beef there with no complaints. I'm going to go with his recommendation of 7 days and see what happens. If I don't like it for some reason, I'll try something different the next time...

thanks,

-E

 

[fellersbarnoneranch]

Most folks won't complain, since what you get in the store hangs by the hour and not the days or weeks. Sometimes butchers want to get them cut and out the door to make more freezer space and more $$$. You should be pleased with your meat (that said I still will hang for 14 days to maximize flavor and tenderness!)

 

[fellersbarnoneranch]

hang the beef, that is!

 

[eric]

Award winning butcher since 1923?? I bet Dun and him went to school together. So this guy must be pushing 95 yrs of age or so!

 

[wvherefords]

its a family business. the family has been operating it since 1923.

 

[eric]

its a family business. the family has been operating it since 1923.

Oh, O K, then that makes alot more sense!

 

[wvherefords]

to follow up: we picked up our meat on saturday. it is very, very tasty. I've gotten great reviews from my buyers who've already tried several of the cuts (delmonico, sirloin steaks, t-bone). Grain fed for 105 days. Hung 7 days. 3 steers. Avg Live Weight = 963. Avg Hanging Weight = 544 (avg 56.44%). Steers were 16 months old at slaughter. Hereford/shorthorn cross.

no complaints on my end.

 

[Swiss Cowboy]

As a Swiss trained Master Butcher I will throw my opinion in this discussion too.
Animals should not be fed 24 hours before they are taken to the slaughterhouse. Water should be available to them plentyful however.
Meat for aging should be hang for at least 2 weeks, depending at the temp. of the coolhouse they hang in or the fridge, on the bone. The prime steak cuts can then be either on the bone or without hang for another week or optionally airtight sealed (vacuumed). In this condition the meat can be stored in the fridge for a few month. This should give you prime steak that is as soft as bananas and the taste is not to beat.

 

[ga. prime]

At what temperature do carcasses hang for two weeks?

 

[Swiss Cowboy]

At what temperature do carcasses hang for two weeks?

Meat should be hanging at temperatures of 38 F to 40 F. (took me a while to figure that out, I am a metric person) It is best to leave the carcass in halves or quartered during this time.
The outside will get slimy and a bit smelly but do not let that worry you. Just cut it off and discharge it before you cut up the carcass, the meat underneath will be the best meat you ever ate.
I hope you understand my english, which is not the best, and that this asnswers your question. If you have other questions in this regard feel free to ask me.

All the best to you. :cboy: