slaughter weight

[S.R.R.]

When do you know your steer or heifer are ready for the butcher?

 

[MikeC]

When do you know your steer or heifer are ready for the butcher?

That's a hard question to explain to someone without a visual.

There could be different criteria depending on frame size and muscling. But, basically you want to have about 1/2 inch of fat covering an animal without wasting money on huge kidney fat deposits. On a small frame steer somewhere in the 1000-1100 lb. range and on a large frame 1300-1500.
Shouldn't be any bones showing and the tailhead is almost buried.

Be there at the time they kill this one and the butcher can explain whether he is finished enough or over-finished. You will know for certain next time.

 

[Kent]

We always go by that little ball of fat that appears under the chin. Usually, with British cattle, anywhere from 80 to 110 days on full feed. If feeding grass/hay and feed combined, it will take longer of course. When you can see a soft ball of fat underneath the animal's chin, he's ready for the freezer. This is assuming you started with a weaned calf of 8-10 months old. A younger calf will grow longer before fattening.