Terrible tasting/ smelling beef

[Jeanne - Simme Valley]

I make my butcher hang my meat for 14 days. He says he has to clean the carcass with a vinegar solution (??) because the outside layer spoils?? (ages) Anyway, maybe your guy doesn't clean it up if it hangs long.

 

[dieselbeef]

14 -21 depending on the amount of fat...I cannot imagine eating a steer before 24 months...mine typically weight about 850 on the rail at that point

 

[Jeanne - Simme Valley]

Mine are generally 12-13 months old and have about a 750# carcass. Last 13 month old was 812# carcass. Now they have been on corn since they got weaned back in April or May. During the summer months they have all the grass they would ever want plus their corn, then they get switched over to hay maybe mid August.

 

[Silver]

14 -21 depending on the amount of fat...I cannot imagine eating a steer before 24 months...mine typically weight about 850 on the rail at that point

I prefer beef from a cow closer to 30 months. I usually take a cow that lost her calf in the spring and comes of the range in the fall ready to eat. I prefer the flavour of an animal that age. I like them to hang closer to 21 days or more, but a really good butcher will know when the time is right.
Lots of personal preference when it comes to meat. For myself, fat on grass / hay is good, maybe some barley at the end. Never corn. But like I say, it's a preference thing.

 

[dieselbeef]

we do not feed out ours at all. they get citrus pellets everyday. about 5 lbs of they can get that much fighting at the trough...

Jeanne you can get a yr old steer at 1000 lbs on the hoof? I'm doing it wrong....way wrong. takes at least 2 yrs here for that kinda size and weight..no wonder we don't make any money in fl

 

[greggy]

If you were feeding with waste and novelty feeds, for say 12 month too 18 months, or whatever, how long would you think keeping them on grass or good hay would be needed before slaughter ?

 

[Jeanne - Simme Valley]

we do not feed out ours at all. they get citrus pellets everyday. about 5 lbs of they can get that much fighting at the trough...

Jeanne you can get a yr old steer at 1000 lbs on the hoof? I'm doing it wrong....way wrong. takes at least 2 yrs here for that kinda size and weight..no wonder we don't make any money in fl

db - Cornell used to have a steer program. We delivered after weaning, had a start-up period, then fed out. Got a report every 28 days. I used to put 5 steers on it each year. Consistently, they averaged 1350# at 13 months old. Always was the top "Profit" group. Was a great program to see what your cattle were actually doing. Since I breed everything for a FEMALE, I was always happy with the results. Used to drive the Extension Specialist nuts, because my Purebreds out-performed crossbreds - totally wrong!!! LOL
Now, I have developed a small freezer trade, but I only have a "space" to feed out steers during the summer. So, my fall born steers are the only ones I can feed out, and they have to be gone by "winter" because I don't have a place to keep them separated from females. So, they are born Sept or Oct and get butchered in October (before butcher gets jammed up with venison). They easily get to 1200# at 12-13 months old. Lowest carcass has been about 650# (heifer) - up to 850#.

 

[dieselbeef]

wow.....never seen anything like that here in fl...wish I was anywhere near that...

 

[ccr]

partial quote:

Used to drive the Extension Specialist nuts, because my Purebreds out-performed crossbreds - totally wrong!!! LOL

Jeanne, i'm trying to understand terminology in regard to simmental - i thought an example of a fullblood would be 100% simmental and an example of purebred would be a cross of a fullblood simmental and a fullblood angus. is that right?

 

[Fire Sweep Ranch]

Mine do the same, and I have reported my official results here numerous times. We will push it this year, with a late May steer we are putting in the carcass contest for a process date of late June, so 13 months old. He should hit 1200, hoping for 1300.

 

[Silver]

Here is a bull weaned at 258 days, never saw an ounce of creep. It can be done. If things line up right I might even own this bull in December.

 

[Redgully]

He's a nugget, very nice looking. Didn't think fleckvieh carried that amount of muscle.

 

[Jeanne - Simme Valley]

partial quote:

Used to drive the Extension Specialist nuts, because my Purebreds out-performed crossbreds - totally wrong!!! LOL

Jeanne, i'm trying to understand terminology in regard to simmental - i thought an example of a fullblood would be 100% simmental and an example of purebred would be a cross of a fullblood simmental and a fullblood angus. is that right?

Fullblood means they have only genetics from their original source (never "upgraded"). In USA fullbloods have to have 5 generations of fullbloods in their pedigree to be classified as fullbloods.
Purebred (for Simmental) means they have been upgraded to at least a 7/8% pure Simmental. (0% simmental bred to a PB Simmental = 1/2 blood. 1/2 blood bred to PB Simmental produces a 3/4, she is bred to PB Simmental and the 3/4 will have a 7/8 calf (purebred). You will NEVER achieve a fullblood status with the upgrading program. No matter how many generations you breed purebreds to purebreds - they will always be called purebreds.
Hope that helps and didn't muddy it up more than it was - LOL

 

[polledbull]

I would say it hung to long , turned sour , I got a steak at a steak house one time that the minute it was put on the table I could smell it , I called the waiter, she said she could smell it, It had a very distinct sour smell to it

 

[Redgully]

I would say it hung to long , turned sour , I got a steak at a steak house one time that the minute it was put on the table I could smell it , I called the waiter, she said she could smell it, It had a very distinct sour smell to it

Do you think hung to long or maybe not cold enough. I believe in some countries they can hang a carcass for 6 weeks until slimy, they then trim the edge and inside the meat is on another level.

 

[Jeanne - Simme Valley]

I would say it hung to long , turned sour , I got a steak at a steak house one time that the minute it was put on the table I could smell it , I called the waiter, she said she could smell it, It had a very distinct sour smell to it

Do you think hung to long or maybe not cold enough. I believe in some countries they can hang a carcass for 6 weeks until slimy, they then trim the edge and inside the meat is on another level.

I agree with needing the outside trimmed if hung for a long time (or temp isn't right). If they didn't trim all the outside meat/fat and just cut through the outside layer, they would have soiled all the meat - if it had "aged" (which means it kinda rotted I believe).

 

[slick4591]

This reminds me of a conversation I had with a guy a few years back while he was installing a new floor for us. He saw my nephew's cows out back and thought they were mine, so he was asking about two of his calves he had processed. He said they stunk when he picked them up while they were packaged and frozen. He said his family tried to eat them but between the smell and flavor they didn't get much done and finally threw it all away. I asked about feed and he told me they were only grass fed since they were dropped off at his place. I'm sure they were not finished correctly, but his experience has kept me away from grass fed beef.