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When is a steer too old to butcher?
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<blockquote data-quote="snake67" data-source="post: 987309" data-attributes="member: 17764"><p>Or it goes in the slow cooker and becomes a meal fit for royalty</p><p></p><p>A full grown 10 year old cow went down last year - once it was cut up we ate it all and had no complaints - remember that slow cooker? We did use it for the brisket cuts.</p><p></p><p>The steaks were dammed good - age is not always a detriment - how it was fed and the genetics behind it matter as well.</p><p></p><p>If it is one of those magnificent, only cow to own, best momma in the world, stands on a pedestal, makes all others look bad, always brings the most money and makes all others not worth owning and never fails to make you a true cattleman/woman - drum roll please - you know it.......!!!!</p><p></p><p>That fabled black angus everyone worships in the US as much or more than any religion in the world - then how can it not be good? LOL </p><p></p><p>(Trust me I am being sarcastic - we run HORNED Herfs - you know - those dirty, dangerous, cheap and often maligned for almost anything someone can think of - horned cattle that are prone to every disease and will never make you a penny in the world of cattle according to those who follow the angus religion! LOL)</p><p></p><p>When we ground a whole cow for the local girls hockey team to sell - they used that money to go to Europe and cleaned up in all the major leagues - that cow gave about 380 pounds of excellent burger. We just gave them the whole cow and paid for all the processing - it went to a decent cause.</p><p></p><p>First time we ever did that. Trust me it is surprizing how much you lose when you strip them right down to pure meat.</p><p></p><p>Personally I would not grind your steer all - I would cut it as if I was cutting any steer - bet you will not be unhappy. Worst case scenario - slow cook - awesome meat.</p><p></p><p>In the end you really have nothing to lose - because if you need to, or really want to, you can grind the cuts for about another 20-30 bucks if you are not happy.</p><p></p><p>I am out of this one because there are enough opinions here now and most - as per normal - are somewhat to very different.</p><p></p><p>Best to all</p><p></p><p>Bez</p></blockquote><p></p>
[QUOTE="snake67, post: 987309, member: 17764"] Or it goes in the slow cooker and becomes a meal fit for royalty A full grown 10 year old cow went down last year - once it was cut up we ate it all and had no complaints - remember that slow cooker? We did use it for the brisket cuts. The steaks were dammed good - age is not always a detriment - how it was fed and the genetics behind it matter as well. If it is one of those magnificent, only cow to own, best momma in the world, stands on a pedestal, makes all others look bad, always brings the most money and makes all others not worth owning and never fails to make you a true cattleman/woman - drum roll please - you know it.......!!!! That fabled black angus everyone worships in the US as much or more than any religion in the world - then how can it not be good? LOL (Trust me I am being sarcastic - we run HORNED Herfs - you know - those dirty, dangerous, cheap and often maligned for almost anything someone can think of - horned cattle that are prone to every disease and will never make you a penny in the world of cattle according to those who follow the angus religion! LOL) When we ground a whole cow for the local girls hockey team to sell - they used that money to go to Europe and cleaned up in all the major leagues - that cow gave about 380 pounds of excellent burger. We just gave them the whole cow and paid for all the processing - it went to a decent cause. First time we ever did that. Trust me it is surprizing how much you lose when you strip them right down to pure meat. Personally I would not grind your steer all - I would cut it as if I was cutting any steer - bet you will not be unhappy. Worst case scenario - slow cook - awesome meat. In the end you really have nothing to lose - because if you need to, or really want to, you can grind the cuts for about another 20-30 bucks if you are not happy. I am out of this one because there are enough opinions here now and most - as per normal - are somewhat to very different. Best to all Bez [/QUOTE]
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When is a steer too old to butcher?
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