Long horn butchering.

[sgreear]

I have a roughly 900lb long horn. I'm trying to butcher him and sell quarters Has anyone done this. What can I expect. I loose most or all because I can tell weightimnoffer $550 per quarter wrapped. Advice!???

 

[kenny thomas]

If you can get 550 per quarter you better grab it.

 

[farmerjan]

How old is this steer?

 

[gcreekrch]

Your steer live isn’t worth what a good kill cow is worth. He looks as though one would have to chew the gravy.

 

[GoWyo]

I have a roughly 900lb long horn. I'm trying to butcher him and sell quarters Has anyone done this. What can I expect. I loose most or all because I can tell weightimnoffer $550 per quarter wrapped. Advice!??? View attachment 56369

Looks like a watusi not a longhorn? Probably get about 80 lbs per quarter of meat. I'd sell it all at $550/quarter and go buy a fat steer for my own freezer.

 

[RockingV]

We raise LH & crosses for both breeding stock and beef. A couple points for your consideration-

Getting a good weight is tough from one photo. IMHO, the steer is 850- 900 range. Rough calc- 60% of live = hanging wt. 60% of hanging = finish product. Lots of variables but that should get you close in determining the yield. The big bases may mean an out cross in the genetics somewhere but they are fairly common now.

Recommend you check with your intended processor(s)…not all will take LH as they wont fit in their chute. That steer *appears* to be over 36” wide.

Also recommend you get the total cost for processing to determine your costs to put it in the freezer. Kill fee, disposal, grinding etc… all add up. I’d suggest trying to sell 1 or 2 qtrs before proceeding as you can recoup some $ and also possibly add time to finish it some more prior to butcher. Make sure your customer knows approximate yield and that it will be leaner than the average Angus , Charolais, Hereford etc…

Consider getting the skull skinned then you can have it cleaned or diy and sell that also.

 

[sgreear]

If you can get 550 per quarter you better grab it.

That is butchered and wrapped

 

[sgreear]

How old is this steer?

I don't have an exact age. 2.5 yr old maybe 3

 

[sgreear]

We raise LH & crosses for both breeding stock and beef. A couple points for your consideration-

Getting a good weight is tough from one photo. IMHO, the steer is 850- 900 range. Rough calc- 60% of live = hanging wt. 60% of hanging = finish product. Lots of variables but that should get you close in determining the yield. The big bases may mean an out cross in the genetics somewhere but they are fairly common now.

Recommend you check with your intended processor(s)…not all will take LH as they wont fit in their chute. That steer *appears* to be over 36" wide.

Also recommend you get the total cost for processing to determine your costs to put it in the freezer. Kill fee, disposal, grinding etc… all add up. I'd suggest trying to sell 1 or 2 qtrs before proceeding as you can recoup some $ and also possibly add time to finish it some more prior to butcher. Make sure your customer knows approximate yield and that it will be leaner than the average Angus , Charolais, Hereford etc…

Consider getting the skull skinned then you can have it cleaned or diy and sell that also.

I don't have a way to get it to the processer. It is a kill in the field steer. I am breeding the heifers to an Angus. Boned cut up I'm guessing 75 lb per quarter. Am I off? He needs to go he is hindering my angus from doing his job. 200 $kill fee and $1 pole weight for processing.

 

[blackladies]

Not sure if there is a win commenting on this one, troll post? Would agree that this doesn't look like longhorn. Might butcher this for myself but wouldn't want to present this as a product to a customer if that makes sense. Everyone has their own thing going and I make plenty of mistakes so who am I to say anything bad against this deal.

 

[blackladies]

Horns on the one mounting look different than the “steer” original picture for butchering might be the angle. Can we get a picture of the angus bull? Want to be helpful. Steers or even cows mounting other cows shouldn’t hinder your bull, it’s just something they do. A bull will get his shot in. Heck even have 100lb calves try to mount cows not that they will get anywhere. Have you found a niche market for lean beef?

 

[farmerjan]

The first pic of the longhorn is from the left side... 2nd pic from the right. In the first pic it looks like the right horn curves down more... hard to see.
Honestly, I wouldn't sell any of the meat until it was butchered, hung, and then packaged and frozen... then I would try a steak and some other cut before I would sell any. I would have to be able to guarantee that he was not tough as shoe leather... and he might be just fine and nice lean beef. I like lean beef... but it better not be tough. I killed a Brown swiss steer at 27 months and he was tough... ate the same thing as the jersey steer and he was melt in your mouth tender and was leaner than the swiss but was marbled better....
I have to agree that he might have something else crossed to have horns of that size at 2-3 years old... My longhorn cow didn't get half that size horn by 2... she is straight longhorn... and at about 7 1/2 yrs old, they still don't have that thickness at the base. Granted she is a cow rather than a steer... and working on her 6 th calf due soon...

 

[Dave]

I would question the 900 pounds life weight but difficult to guess weight in a photo. But I wouldn't think that steer in his condition will hang 60%. More like 55% or even less. But at $550 per quarter that is $2200 gross. Minus $200 kill (expensive. Farm kill here is $80) and $1 lb to cut and wrap at a 500lb carcass. Leaves you with $1,500. Which is about $400 more than that steer is worth on the hoof around here. Plus you can probably make a couple hundred on the skull and horns.

 

[Ky hills]

I’m always a little nervous about how beef is going to turn out. We’ve had a low percentage longhorn that was mainly Angus and Hereford processed last year and was fine. He was kept up and finished out at around 17 months.
I personally would be too nervous about how that beef would turn out to sell any of it. If a customer isn’t satisfied, they have a lot of money invested and will not likely be willing to try again.

 

[mwj]

I'm always a little nervous about how beef is going to turn out. We've had a low percentage longhorn that was mainly Angus and Hereford processed last year and was fine. He was kept up and finished out at around 17 months.
I personally would be too nervous about how that beef would turn out to sell any of it. If a customer isn't satisfied, they have a lot of money invested and will not likely be willing to try again.

The worst thing is ,they will share your name and the bad results with everyone that they ever met!

 

[sgreear]

Horns on the one mounting look different than the "steer" original picture for butchering might be the angle. Can we get a picture of the angus bull? Want to be helpful. Steers or even cows mounting other cows shouldn't hinder your bull, it's just something they do. A bull will get his shot in. Heck even have 100lb calves try to mount cows not that they will get anywhere. Have you found a niche market for lean beef?

I have not found a niche on lean beef marketing. I tell it's a long horn and lean and. Nobody knows what that is. I don't tell what I have and I get the same thing. How much meat will I get and what steaks will I get. I have no idea. I'm prob going to kill it and butcher it and then I know exacts. I hear it's good beef. They grow to slow. I have had the angus and it's 16 mo old and it puts weight on every day it looks like. I can say everything puts on more weight fills out on hay better than grass

 

[sgreear]

That is butchered and wrapped

What do you think I would get for it wrapped per lb

 

[Hpacres440p]

What do you think I would get for it wrapped per lb

You taste it first, then decide. If it’s at least as good as grocery store (not gamey or tough), go $1-2/lb above local store price (I’m assuming all ground).

 

[sgreear]

You taste it first, then decide. If it's at least as good as grocery store (not gamey or tough), go $1-2/lb above local store price (I'm assuming all ground).

I plan on cutting steaks and roasts and burger

 

[sgreear]

The worst thing is ,they will share your name and the bad results with everyone that they ever met!

I agree wit that. I'm going to butcher it first then see if I can sell it.