Getting a calf butchered - Questions

[Hawkins]

My family used to have calves butchered probably 10 years ago or so. They just kind of stopped doing it. My Brother and I are wanting to get back in it. My Grandpa always took care of everything. Now that he has passed away, I really don't have anybody to ask. So, I had a few questions for the experts.

We raise Santa Gertrudis cattle, have some calves that will be a year old in May. Going to use a heifer since we didn't cut any of the bull calves.

They live on grass, round bales of hay grazer, and the occasional cubes a few times a month.

What age is best, they will be a year in May, and so far that was when we were going to take one. Or should we take it now?

Do I need to start it on a finisher feed from here on out, or is the way it's fed right now good.

Any specific cuts I need to ask for? I had Ribeyes, T-bones, Round steak, Ground and Roast. Am I leaving anything off? Ribs maybe?

I called the processor. He said .49 cents a lb. railroad weight (skinned and gutted). Plus 40 dollar process fee and 5 dollar edible fee.

Example - 1000lbs x .49/lb= 490 + 40 + 5 = 535.00 is that the total price? Didn't want to be sticker shocked and it be really expensive.

Thanks for any help

[cshall999]

My mom and dad raise Long Horns.

The price sounds about right.

The age is up to you, but a year is usually how long we wait before we slaughter ours, if I remember right.

Feed: again up to you. If you don't mind the 'gamey' taste, then leave them, but if you want to have a 'better' taste, then you would want to feed them corn or something like that for a little while (I think 6 months).

As far as cuts...again it is up to you, but I like roasts and all for stew, we also keep the bones for soups and all. But ribs, roast, steaks...any and all meat we can get really. We usually get a lot of hamburger because of the 'extra' meat and all of that.

Hope this helps.

[Jaspro]

We usually try to butcher at 18 months or 1500 to 1700 lbs. We always butcher holstein/jersey cross steers. Feed a high in fat diet for at least six months to increase the marbling in the meat. If you want to do that any sweet feed over 18% protein will help accomplish that. Have the steaks cut 5/8" thick.

[Hawkins]

If we wanted to get in done in May. Would it do any good to start on a feed now? Or would it be better to start feeding now and wait 3-4 months?

If we didn't feed at all would the meat be that much different?

[Jaspro]

If we wanted to get in done in May. Would it do any good to start on a feed now? Or would it be better to start feeding now and wait 3-4 months?

If we didn't feed at all would the meat be that much different?

In my opnion yes. I'd start feeding now and wait unitil August. If in the past you could tell the difference in store boat beef and home grown and butchered beef then I'd wait and do the feed. If in the past you couldn't tast the difference then I'd go ahead and butcher.

Something else when you have it butchered I'd have them age it 14 days before cutting it up. It will help with the tenderness a ton.

[Brown County Man]

Ok just a question. WE have always done steers in the past, but we had a bull break its leg and we had it processed and didnt really notice that much difference in the quality of the meet. It was a young bull. What is the benefit with steers vs. bulls? Just the growth rate or what

[Jaspro]

Ok just a question. WE have always done steers in the past, but we had a bull break its leg and we had it processed and didnt really notice that much difference in the quality of the meet. It was a young bull. What is the benefit with steers vs. bulls? Just the growth rate or what

Its really just growth rate, but out of all the calves we have ever butchered we have only butchered 1 bull and his meat was the worst of all of it. I bought him in comanche for $15 and he was blind as a bat. As long as you kept him with other calves and didn't move his feed around he was fine, Butchered him when he got to 1200# and his meat was just so so.

[Brown County Man]

Thanks Mr. Jaspro!!!

[Jaspro]

Brown county,

We have cut 1000# boar hogs and let them eat for 6 months and then butchered and you couldn't tell the difference in thier meat and the meat of one butchered at 125# either.

[Hawkins]

In my opnion yes. I'd start feeding now and wait unitil August. If in the past you could tell the difference in store boat beef and home grown and butchered beef then I'd wait and do the feed. If in the past you couldn't tast the difference then I'd go ahead and butcher.

Something else when you have it butchered I'd have them age it 14 days before cutting it up. It will help with the tenderness a ton.

That's what inspired me to do this. A buddy of mine gave me some fresh hamburger meat, and it was dang good( better than store bought ). They fed theirs out for a few months, too.

[Montec man]

We usually try to butcher at 18 months or 1500 to 1700 lbs. We always butcher holstein/jersey cross steers. Feed a high in fat diet for at least six months to increase the marbling in the meat. If you want to do that any sweet feed over 18% protein will help accomplish that. Have the steaks cut 5/8" thick.

What Jaspro said. We'll feed em' out on cracked corn and horse and mule feed for several months in a small feedlot to pack some fat and marbling in the meat. We used to use holstein steers because you could get them cheap from the dairys around here, but now we'll use just about any type of cross bred calves. Usually feed out 4 or 5 a year and split the costs/meat among the family. Lot better than the beef you buy in the supermarkets-that's for sure.

[Old Goat1]

What Jaspro said. We'll feed em' out on cracked corn and horse and mule feed for several months in a small feedlot to pack some fat and marbling in the meat. We used to use holstein steers because you could get them cheap from the dairys around here, but now we'll use just about any type of cross bred calves. Usually feed out 4 or 5 a year and split the costs/meat among the family. Lot better than the beef you buy in the supermarkets-that's for sure.

Jaspro is right, however you never said how much fat you want in your beef (marbeling and hamburger). This is important.

I use to feed them out on H&M for about two weeks but got way too much fat in the meat. Mainly crossbreds. Use H&M mixed with 40% cotten seed meal yeilding about 22% protein, and straight 12% H&M.

Now I just take them straight off of grass to the plant. Comes out great.
Been doing my own beef thing for about 32 years now. Jaspro is right on another thing, Holsteins are probably the best meat I ever raised, use to raise four, sell three and eat one. No one ever took me up on the guarantee, bring it back and get your money back. Holsteins just don't pound out as well after processing.

I have used a standing order cut for the last five beefs. Use to go through 3-4 calves a year. Now the kids are gone, have trouble going through one.

Pm me if you would like the cut order I use. Don't want to bore people.

[Hawkins]

Jaspro is right, however you never said how much fat you want in your beef (marbeling and hamburger). This is important.

I use to feed them out on H&M for about two weeks but got way too much fat in the meat. Mainly crossbreds. Use H&M mixed with 40% cotten seed meal yeilding about 22% protein, and straight 12% H&M.

Now I just take them straight off of grass to the plant. Comes out great.
Been doing my own beef thing for about 32 years now. Jaspro is right on another thing, Holsteins are probably the best meat I ever raised, use to raise four, sell three and eat one. No one ever took me up on the guarantee, bring it back and get your money back. Holsteins just don't pound out as well after processing.

I have used a standing order cut for the last five beefs. Use to go through 3-4 calves a year. Now the kids are gone, have trouble going through one.

Pm me if you would like the cut order I use. Don't want to bore people.

I would love to have the cut order to see for an example..I will send you a PM

[Old Goat1]

pm sent to email.

[cosmiccowboy]

We are feeding out a couple of cross bred steers right now on winter rye. We supplement with a little feed just to keep them packing on weight. We normally slaughter around 1200# or when we run out of grass whichever comes first. I personally like that "grass fed" taste but I tend to do more slow smoking than grilling with the bigger cuts.