What are his prices? I am sure they will get a lot of business and that brand new facility looks nice.Yes. Uf you call tell him I told you
What are his prices? I am sure they will get a lot of business and that brand new facility looks nice.Yes. Uf you call tell him I told you
I already have my appointments at Castlewood for 2021 and 2022. While I am very satisfied with them, it is always good to have a plan B. Let me know how they do.Yes. Uf you call tell him I told you
I hope its ok but who knows.I already have my appointments at Castlewood for 2021 and 2022. While I am very satisfied with them, it is always good to have a plan B. Let me know how they do.
Hey Dave when you are looking for a "hamburger cow" what is your preference? A youngish open heifer of a certain weight? ThanksNormally, this time of the year gets slow at butcher shops. I even know of shops that would shut down this time of the year because there wasn't enough business to pay for keeping the coolers running. Last year this time of the year I bought a hamburger cow at the sale on Wednesday. I called them that afternoon to set up a date. They came out on Friday to kill her. I had the meat two weeks later. There can't be that many more being killed. It is just like the toilet paper run.
A 1,100 pound replacement heifer that slipped a calf would be great. But that doesn't happen all the time. Those often cost too much. The majority of the time I get a 1,100-1,200 pound younger cow that is in decent shape. Not thin or too fat, just has some meat on her bones. Probably a BCS 5.5-6.Hey Dave when you are looking for a "hamburger cow" what is your preference? A youngish open heifer of a certain weight? Thanks
What about an older cow?A 1,100 pound replacement heifer that slipped a calf would be great. But that doesn't happen all the time. Those often cost too much. The majority of the time I get a 1,100-1,200 pound younger cow that is in decent shape. Not thin or too fat, just has some meat on her bones. Probably a BCS 5.5-6.
Define old. I am buying in the sale ring with 15 seconds of viewing. Mostly I am looking for the size and body condition. Old cows showing lots of bone get passed over. Overly fat cows get passed. I generally pass on cows that are just big. I do that for two reasons. They cost more (buying by the pound) and I normally don't need that much burger. I am pretty certain I have bought some older cows over the years. Condition is much more important than age.What about an older cow?
I was thinking of a cow I might take out of the herd, not buy at a sale barn.Define old. I am buying in the sale ring with 15 seconds of viewing. Mostly I am looking for the size and body condition. Old cows showing lots of bone get passed over. Overly fat cows get passed. I generally pass on cows that are just big. I do that for two reasons. They cost more (buying by the pound) and I normally don't need that much burger. I am pretty certain I have bought some older cows over the years. Condition is much more important than age.
He said he was 3 weeks out!!I just called slaughter guy this morning, last time he was almost 3 months out. We'll see this time.
We've eaten many cull cows here since I quit finishing steers. First time I was worried about getting shoe leather back so they cut out a couple ribeye steaks for me to try before they processed her and I was pleasantly surprised. Wasn't the tenderest beef I'd ever had, but wasn't bad. If nothing else, get the tenderloin and have the rest ground into hamburger. Your specifications listed above should work just fine.I was thinking of a cow I might take out of the herd, not buy at a sale barn.
Healthy, not fat, not too lean.