| T O P I C R E V I E W |
| walkinwalkoutcattle |
Posted - Sep 25 2011 : 2:31:34 PM
So, we're sending my steer (Unless me makes a magical recovery) to the slaughterhouse on the 4th. I'm looking for advice on how to pick what I want him processed as.
What do you all choose? The only thing I'm sure of is that I want my ground beef in 1 lb. packages and I want ALL the Ribeyes!
How do you choose which cuts and whatnot? I guess I need to study on the different cuts.
Farmgirl #2879 :)
Starbucks and sushi to green fried tomatoes and corn pudding-I wouldn't change it for the world.
www.cattleandcupcakes.blogspot.com
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| 17 L A T E S T R E P L I E S (Newest First) |
| sherrye |
Posted - Oct 03 2011 : 1:43:20 PM
hi there girls, i have been off line a while. so i would say amino acids ( protein ) molecules relax and soften through aging. it is way more tender third week out. our butcher says we are regulars so we get to hang that long. he puts us before the hunters. i prefer a 21 day. if the animal was stressed or older then hanging longer allows for milder meat and more tender. we even hang our pork a week. i hold chickens for 3 days. it also removes the heat from life that is close to the bone. the meat needs to actually cool the body heat out. otherwise it would get bad closer to the bone on a large piece before freezing. even cold temperature on meat before freezing (IMO) is important. we will be picking up our hog and beef this week also. the cow hung at 595 and the hog was 550 pounds. i am still sad you lost your steer though. sherrye
the learn as we go silk purse farm
farm girl #1014
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| walkinwalkoutcattle |
Posted - Oct 03 2011 : 04:46:45 AM
ah. I see. Didn't know that! :)
Farmgirl #2879 :)
Starbucks and sushi to green fried tomatoes and corn pudding-I wouldn't change it for the world.
www.cattleandcupcakes.blogspot.com
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| windypines |
Posted - Oct 02 2011 : 04:17:09 AM
I have found that it also depends on how busy the butcher is. Sometimes they hang for a bit shorter time. In our area hunting seasons go from now through November. So the butcher is super busy.
Michele |
| homsteddinmom |
Posted - Oct 01 2011 : 10:08:36 AM
Yes you need to age meat. It also is going to depend on how much fat he has on him.I took in my 2 and they have hung for 8 days so far now. But mine were young and didnt have alot of fat on them. Most places recommend a hang time of 14 days.
Homesteading Mom in East Texas. Raising chickens, Rabbits and goats here on my farm! |
| oldbittyhen |
Posted - Oct 01 2011 : 09:16:41 AM
without ageing, the meat would be tuff...
"Knowlege is knowing that a tomato is a fruit, Wisdom is not putting it in a fruit salad" |
| walkinwalkoutcattle |
Posted - Oct 01 2011 : 07:48:59 AM
So, why does it have to hang two weeks? Why does the meat have to age?
Farmgirl #2879 :)
Starbucks and sushi to green fried tomatoes and corn pudding-I wouldn't change it for the world.
www.cattleandcupcakes.blogspot.com
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| windypines |
Posted - Sep 29 2011 : 04:55:15 AM
Prices sure vary. We pay 65.00 per animal for butchering, and .45 cents a pound hanging weight on cutting and wrapping.
Ours will be ready next week.
Michele |
| homsteddinmom |
Posted - Sep 28 2011 : 07:53:46 AM
Megan, yes a minute steak is a cube steak...lol i was raised calling them minute steaks. That is great price on the processing. we are paying .60¢ dressed weight and a $50 kill fee. I think 750 is a good estimate on what you will get back. We should be able to go pick ours up on friday.
Homesteading Mom in East Texas. Raising chickens, Rabbits and goats here on my farm! |
| walkinwalkoutcattle |
Posted - Sep 28 2011 : 05:06:50 AM
Yes! Okay, I know what minute steak is now. :) Yeah, I should probably get some of that, too.
I can't imagine that much beef! Luckily we're splitting it with some friends of ours-so that helps us with cost AND space! I'm going to go buy a freezer this week at Sams Club.
Farmgirl #2879 :)
Starbucks and sushi to green fried tomatoes and corn pudding-I wouldn't change it for the world.
www.cattleandcupcakes.blogspot.com
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| MagnoliaWhisper |
Posted - Sep 26 2011 : 5:11:35 PM
Depends on what part of the country you live in Megan, sometimes it's called cubed steak. I don't know if you are familiar with chicken/country fried steak but it's generally made with minute/cubed steak. It's a tougher piece of meat that is usually pounded to death with the meat tenderizing cleaver thing, till very thin. I also notice chicken/country fried is regional. lol When I was up north east it was called country fried, and if I accidentally said chicken fried they would quickly tell me there was no chicken in it. lol In the midwest we call country fried, chicken fried, even though it has NO chicken in it! lol haha I told one waitress once, it was the same thing, don't worry I know it has no chicken in it. She looked at me bewildered and said but you know you are not ordering chicken right? Yes I know there is no "steak" on a chicken! lol haha
You should be able to get at least double that amount of roasts, if not triple or quadruple. I think we get around 10 roast with a half a year old cow. However some of the roast, are ribs. I think ours are packaged at 3 lbs though.....our hamburger is packaged in 2 lbs. (I know I've said it before, but ours are packaged larger cause we are usually feeding around 20 plus people-mainly children under 18, 4 adults per a meal).
http://www.heathersprairie.blogspot.com |
| walkinwalkoutcattle |
Posted - Sep 26 2011 : 3:59:48 PM
We're going to be paying .48 lb for vacuum sealed meat-plus a $35 kill fee. He's probably a 1,500 lb steer (Really, really, REALLY spoiled), so we're guessing he hangs at between 700-850.
Brandee, what is a minute steak?
Also, I want SOME roasts, and a lot of steaks. I mean, maybe 5-6 roasts at 2 lbs a piece? How many do you usually get?
Farmgirl #2879 :)
Starbucks and sushi to green fried tomatoes and corn pudding-I wouldn't change it for the world.
www.cattleandcupcakes.blogspot.com
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| treelady |
Posted - Sep 26 2011 : 08:25:54 AM
My order is always the same:
T-bones
Rib-eyes
Sirloins
round steak-tenderized
Roasts-3 lbs to a package
Stew meat-1 1/2 lbs to a package
soup bones
liver
heart
hamburger-1 lb. pkgs
My steaks are always cut 1" thick and packaged 2 to a pack. The liver and heart go for dog scraps and the soup bones are wonderful to make beef broth. We also generally do an open cow for just hamburger in 1 1/2 lb. pkgs.. Just picked her up, good lord the price has gone up since last year. The steer is scheduled for halloween day, add to that a deer or two and we are ready for winter.
Julie
A little rain can straighten a flower stem. A little love can change a life.
Max Lucado |
| homsteddinmom |
Posted - Sep 26 2011 : 08:03:28 AM
I just sent mine, we got
tbones
sirlions
rib eyes
7 steaks
minute steaks
roasts
ribs
brisquit
liver
stew bones
hamburger 2lb packages
calf fries
they wanted to know how thick and how many per package. We took our2 9 month old jersey bulls,we should be getting back around 500lbs!
Homesteading Mom in East Texas. Raising chickens, Rabbits and goats here on my farm! |
| sherrye |
Posted - Sep 26 2011 : 07:11:56 AM
i sure do understand your challenge. there is never enough beef for me. i want it all..LOL so we ordered brats, jerkey, pepperoni, burg stks and a few roasts.i rarely cook raosts anymore. i used to do chuck steaks. i like roasting them with veggies. we use it for jerky and burger now. i like my stks an inch thick. more juice. (jmo) i love stew meat soup bones and dog bones. i also keep my fat for soap. i sell a LOT of burger and steaks. oh and i do love cube steaks too. let us know what he hangs at. remember last year i butchered dinner. he had a bad neck injury. caught it in the hinge end of a round gate. not good for him. when we butchered him we did check his injury. it was a good choice on our part to not make him go through a winter. he was just almost veal. he was over a year old and still nursing his mama on occasion. she had a new calf and he just took up where we had weaned him. he was delicious. hope you have a good kill and all goes well. i want to say i am sorry for your loss of your pet steer too. it was hard for us to butcher dinner early. so i know you will be some sad. so sending you a hug and a hats off for doing what the boy needed done. it is never easy. so hugs and hugs to you. sherrye
the learn as we go silk purse farm
farm girl #1014
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| windypines |
Posted - Sep 26 2011 : 05:08:41 AM
Just getting my list together here for beef and pork. I get the better roasts and steaks made up. Includes t-bone, rib eye, round, sirloin. The roasts, rolled rump, boneless chuck, sirloin tip. Hamburger, trying shoulder petite tender medallions, beef for stir fry, kabobs, and stew. Also hot dogs. Talk to the butcher and see what they do.
Michele |
| oldbittyhen |
Posted - Sep 25 2011 : 6:46:03 PM
I would want to be there when your injured steer is butchered, just would want to see with my own eyes what the problem with his hip area was, and then deciede whether or not to continue to process him, and many butchers will not process without a vert cert regarding that hip swelling...
"Knowlege is knowing that a tomato is a fruit, Wisdom is not putting it in a fruit salad" |
| Dusky Beauty |
Posted - Sep 25 2011 : 4:04:22 PM
I'm pretty sure the only variety is what you want cut as roasts vs. steaks, what fat % you want in your ground beef, how much stew meat you want, and do you want the organ meats and bones for dogs.
"The greatness of a nation and it's moral progress can be judged by the way it's animals are treated." ~Gandhi
http://silvermoonfarm.blogspot.com/
"After eating an entire bull, a mountain lion felt so good he started roaring. He kept it up until a hunter came along and shot him. The moral: When you're full of bull, keep your mouth shut.” ~Will Rogers |
