steer at butcher
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andrews29
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hanging for 14 days then having standered cut for most part other than no T-bones getting new yorks and tenderloin. The reason i didnt let him get bigger is i know 2 familys that have raised angus for many years and they both said not to let him get over a 1000 pounds. He was 13 and 1/2 months old. feed was alfalfa and grass hay for the most part, he did get some pasture time in a grass field and had 105 days with heavy grain.i also have a hereford angus cross that im rasing that i will let get bigger.
novaman
Well-known member
I think you need to rework your feeding schedule. If he hasn't hit 1000 pounds by 400 days of age something doesn't sound right. I think you would have been better off giving less grain earlier and only now starting to ramp it up to finish him. Probably going to have a lot of excess fat.andrews29":3pgt7mow said:
TexasBred
Well-known member
Lots of folks around here butcher from 700 lbs. up....seldom ove 1000...just a matter of preference and lack of freezer space as well. Beef if very good..just not as much of it.Jovid":3rvfwzc5 said:
Andrew...when you say "grain". Exactly what was mix?
andrews29
Well-known member
First let me say any feed back would be great as I stated this was my first steer. I have 4 cows that will be calving anyday now. The grain I used was a premix 4 way. The steer was getting 10 pounds per day 5 in the morning and 5 at night.
traderaaron
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I am still concerned about the ability of an animal to marble properly if slaughtering it at an immature weight and frame. Marbling and tenderness are directly related to the true mature size of animal, marbling fat is some of the last to be developed and an angus steer should reach a mature size around 100 lbs more than it's mothers weight. Was the dam 900-1000 lbs. in her true frame size?
This is why effective grass finishing is so much easier to accomplish with smaller frame, thick bodied cows.
Am I alone in this concern?
This is why effective grass finishing is so much easier to accomplish with smaller frame, thick bodied cows.
Am I alone in this concern?
canadianfarmboy
Well-known member
I dont understand why everyone is putting such a big deal on the age of the steer? Im sure alot of guys/gals on here that raise cattle have had that 600 - 1000 lbs animal at one point or another break a leg , have a visit with mr winchester and the next thing you know bam so tasty steaks :cboy:
Jogeephus
Well-known member
traderaaron":n92krjcc said:
What about veal? I agree with you on the marbling part but I have slaughtered various sizes just for $hits and giggles and have found the lighter ones 7-9 wt did not have the marbling but their meat was surprisingly tender. It seemed almost as if the meat fibers themselves were shorter in length. At any rate, they were very tender even though they were not heavily marbled. That aside, I like to watch the tail head and the nutzac and use this as a guide.
HEREFORD ROADHOG
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andrews29":nhslabe7 said:
you could have easily doubled this amount for him. I try & shoot for 1200 lbs at butcher. I have a couple Herefordsthat are going in a week that are right at 14 months old & will go 1250 - 1300 lbs. I have no problem getting repeat customers every year plus a new one or two.
canadianfarmboy":2golm4iy said:
My customers don't want anything over a live weight of 1,000 lbs. for a couple reason. One being cost and the other is freezer space. One has to find their own market, work it and be good at it. Keep doing what works for you and what you like.
andrews29
Well-known member
got my steer back today !! had a ribeye tonight for dinner and it was better than anything i have had from the store !! got 179 pounds of hambuger 22 new yorks 24 ribeyes mult serloins along with cube and mult roast> im very happy with the turn out of the meat.
farmwriter
Well-known member
We like ours at about 1000 pounds, too and so do our customers. Most people don't want a gigantic hang-off-the-plate steak - not everybody eats like a cowboy. ;-)
Glad you were happy with the meat. There's no shortage of opinions on how to grow them out and finish them, but I think the hanging has as much to do with it as anything. And having it cut to order is the icing on the cake.
Glad you were happy with the meat. There's no shortage of opinions on how to grow them out and finish them, but I think the hanging has as much to do with it as anything. And having it cut to order is the icing on the cake.
longtimelurker
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Slaughtering those little ones probably pencils out if they were calves out of your cows. For a man who buys and sells those 400 less pounds took away the profit.
vclavin
Well-known member
According to the beef specialist - add 500lbs to the frame score - 6 frame +500lb = 1100lb target butcher weight. Like some of the others, we tend to go for the 1200 + range for more meat. The oldest we have butchered was a 27 month old heifer that wouldn't breed. We didn't sell her meat as we were afraid it would be tough - we were wrong, it was very tender and delicious.
We prefer to butcher bulls as they are less back & waste fat but still have plenty of marbling and are very tender. We also have them hung for 2 weeks. They are ultrasound tested at the same time as the registered animals so we know what direction the carcass qualities are going.
Valerie
We prefer to butcher bulls as they are less back & waste fat but still have plenty of marbling and are very tender. We also have them hung for 2 weeks. They are ultrasound tested at the same time as the registered animals so we know what direction the carcass qualities are going.
Valerie
