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Raising a calf
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<blockquote data-quote="Anonymous" data-source="post: 14726"><p>Can't address the butcher age, the amount of meat depends on the body weight, and condition (fatness) of the heifer. I've alwasy heard about people not getting back all their meat. Most people have no concept of how much they should get back, but they KNOW that it should be more then they do. There is always cutting loss, and the one thing that folks never think about is the amount of skrinkage as the moisture leaves the carcass, in some cases that can be a pretty high percentage of the weight. I suppose there are unscrupulous processors that may swipe some meat, I just have never known any. You can usually negotiate with the processor on what parts you get back, the hide normally goes to him as part of the cost of processing the carcass. Talk to whoever you decide to use before hand, find out what he usually keeps. We've always had the option of the organs and the head, we keep the liver and he usually has someone that will take the other parts as cat food, raven food, whatever food.</p><p></p><p>dunmovin farms</p><p></p><p>> Hi. I've been to this website</p><p>> several times and have read many</p><p>> of the posts. I hope this isn't</p><p>> discussed somewhere else and I</p><p>> just didn't see it.</p><p></p><p>> We bought a calf and have raised</p><p>> it from 45 days of age. She is a</p><p>> Hereford and is doing very well.</p><p>> This is our first attempt at</p><p>> raising a cow, so please bear with</p><p>> me. Currently, she is 5 months</p><p>> old. At what age will she be ready</p><p>> for slaughter? We figured around</p><p>> February 2003. How much meat can</p><p>> we expect from an average Hereford</p><p>> heifer at a year old? Does anyone</p><p>> know of a reputable meat processer</p><p>> in the Phoenix, Az area? I'd like</p><p>> to keep her hide. Some friends of</p><p>> ours had two pigs processed and</p><p>> felt that they didn't get all of</p><p>> the meat that they were intitled</p><p>> to. Also, is a meat processor</p><p>> supposed to give you everything</p><p>> back (including head, liver,</p><p>> heart,...etc)? After all, the</p><p>> owner is paying for the processing</p><p>> and the processor shouldn't make a</p><p>> profit off of the skull, hide and</p><p>> other organs, or is it common</p><p>> practice for the processor to just</p><p>> process the meat and take the</p><p>> rest?</p><p></p><p>> Sorry for all of the questions,</p><p>> but I want to get a head start on</p><p>> this before the time comes. I</p><p>> appreciate all replys. Thanks!</p></blockquote><p></p>
[QUOTE="Anonymous, post: 14726"] Can't address the butcher age, the amount of meat depends on the body weight, and condition (fatness) of the heifer. I've alwasy heard about people not getting back all their meat. Most people have no concept of how much they should get back, but they KNOW that it should be more then they do. There is always cutting loss, and the one thing that folks never think about is the amount of skrinkage as the moisture leaves the carcass, in some cases that can be a pretty high percentage of the weight. I suppose there are unscrupulous processors that may swipe some meat, I just have never known any. You can usually negotiate with the processor on what parts you get back, the hide normally goes to him as part of the cost of processing the carcass. Talk to whoever you decide to use before hand, find out what he usually keeps. We've always had the option of the organs and the head, we keep the liver and he usually has someone that will take the other parts as cat food, raven food, whatever food. dunmovin farms > Hi. I've been to this website > several times and have read many > of the posts. I hope this isn't > discussed somewhere else and I > just didn't see it. > We bought a calf and have raised > it from 45 days of age. She is a > Hereford and is doing very well. > This is our first attempt at > raising a cow, so please bear with > me. Currently, she is 5 months > old. At what age will she be ready > for slaughter? We figured around > February 2003. How much meat can > we expect from an average Hereford > heifer at a year old? Does anyone > know of a reputable meat processer > in the Phoenix, Az area? I'd like > to keep her hide. Some friends of > ours had two pigs processed and > felt that they didn't get all of > the meat that they were intitled > to. Also, is a meat processor > supposed to give you everything > back (including head, liver, > heart,...etc)? After all, the > owner is paying for the processing > and the processor shouldn't make a > profit off of the skull, hide and > other organs, or is it common > practice for the processor to just > process the meat and take the > rest? > Sorry for all of the questions, > but I want to get a head start on > this before the time comes. I > appreciate all replys. Thanks! [/QUOTE]
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