Buying a cow for slaughter 101

[jimmyjams4110]

As the title suggests, I'm on the look out, for a true freezer stuffer, a COW. I love venison, elk, and anything else I can shoot, but this year wasn't the best and our supply is going to run out pretty quickly.

After researching meat hunts for whitetail, axis, elk doe or spikes, I'm switching gears and looking at cattle. Got to think you could buy a pasture raised, fed out cow straight from the farmer for less cost per pound in the end than buying from the supermarket, plus you'd know what the animal ate and where it came from.

I'm hoping a few could shed light on the best way to do this, who are the best ranches/farms to deal with within a couple hours from Houston (I'm located in Spring/Conroe)? Whether Angus is the only breed I should be looking at, or are other breeds just as tasty? What I should expect to pay per pound on the hoof or hanging weight? Do I need to bite the bullet of the $.75/lb processing fee at a processor or is processing one yourself manageable with some you-tube education (I process my own deer and hogs, but never anything that big)? If I process it myself, is there anyplace that will hang it for 2-3 weeks?

Now 4-500 lbs of cleaned meat is a lot for us, would also wonder if anyone would be interested in teaming up for a half or quarter, spliting all the prime cuts proportionately.
Thanks, Jimmy

[.270]

Tagged for info, but I can offer this. I have asked this to a couple of folks around here that run cows, and they unanimously told me I would need to rent a freezer locker because large about of meat. Or share it with a bunch of people.

[AgHntr10]

As the title suggests, I'm on the look out, for a true freezer stuffer, a COW. I love venison, elk, and anything else I can shoot, but this year wasn't the best and our supply is going to run out pretty quickly.
After researching meat hunts for whitetail, axis, elk doe or spikes, I'm switching gears and looking at cattle. Got to think you could buy a pasture raised, fed out cow straight from the farmer for less cost per pound in the end than buying from the supermarket, plus you'd know what the animal ate and where it came from.
I'm hoping a few could shed light on the best way to do this, who are the best ranches/farms to deal with within a couple hours from Houston (I'm located in Spring/Conroe)? Whether Angus is the only breed I should be looking at, or are other breeds just as tasty? What I should expect to pay per pound on the hoof or hanging weight? Do I need to bite the bullet of the $.75/lb processing fee at a processor or is processing one yourself manageable with some you-tube education (I process my own deer and hogs, but never anything that big)? If I process it myself, is there anyplace that will hang it for 2-3 weeks?
Now 4-500 lbs of cleaned meat is a lot for us, would also wonder if anyone would be interested in buying half or a quarter.
Thanks, Jimmy

Can't help you on the price and I would suggest having it done. Unless you are setup for it already and your time isn't valuable then go for it.
Don't worry about the Angus BS, seriously one of the requirements is the animal must be 51% black. Nothing more than a marketing ploy.

[shooter2007]

We usually by a couple of show steer from a FFA kid. They typically weigh 800-1200 lbs and bring what ever the market is. We have a locker plant here in San Saba that processes them. Black, red, char-cross they all taste better than anything you'll get at the store.

[jimmyjams4110]

Alright! Let's get this going. I have a garage freezer big enough for a couple hundred pounds, so a half a cow processed. Would end up getting family, getting someone from here, or friend(s) to buy the other half.
I do have heavy equipment and trailers for transport and lifting, but no other tools for butchering other than my filet knife and a cleaning table that could support a hundred or so lbs at a time. Time isn't that important, it'd be a learning experience, can't ever have enough of those.
Good info on breeds of cattle.

[Walker]

Better plan on vacumn sealing it. Buthcher wrapped will.freezer burn before you can eat 1/4 of it.

[jimmyjams4110]

Better plan on vacumn sealing it. Buthcher wrapped will.freezer burn before you can eat 1/4 of it.

Good call, got a commercial grade vacuum sealer. Only way to go.

[JakeGraves]

Find a fed out steer. Show steers are always good because they have been on feed. Need a cold storage to hang for a couple weeks. Plan on all day to cut up.

[Duke1227]

Most places only vacuum seal now, just bought a beef from our landowner

[EarleyBird]

You're looking for a steer, not a cow, and Angus is the only way to go. Doesn't have to be a pure-bred, registered calf; just solid black with small ears.

[kae006]

I'd be interested in a quarter or eighth (if that's a thing), but would require professional processing. I'm local to you as well.

[jimmyjams4110]

I agree, if we can make a team of this, having a processor take care of it would be the only way to go.

Anyone know of a cattle rancher close to Conroe/Houston with any steers close to being fed out or are ready to go now?

[Rich...]

Can't help you on the price and I would suggest having it done. Unless you are setup for it already and your time isn't valuable then go for it.
Don't worry about the Angus BS, seriously one of the requirements is the animal must be 51% black. Nothing more than a marketing ploy.

True.

[ByronF]

We own cattle and buy meat.... I have fed one out a couple of times but the problem is by the time I figure in the cost of the steer, feed, and butchering I would rather buy what I wasn and not end up with alot of non choice cuts of meat that we usually end up giving away. I can buy lots of ribeyes and hamburger for what I have in the whole process.

[wickll]

We own cattle and buy meat.... I have fed one out a couple of times but the problem is by the time I figure in the cost of the steer, feed, and butchering I would rather buy what I wasn and not end up with alot of non choice cuts of meat that we usually end up giving away. I can buy lots of ribeyes and hamburger for what I have in the whole process.

Same here. Even though I have calves that I take to the auction barn, I prefer to sell them and buy the meat. The fact is that modern day feedlots and processing can do it cheaper. (my nephew works with a company and they slaughter 5500 hd/day). Some will say you get better meat, you know what it has been fed, etc. But I stand behind our beef industry . I know I get some pretty good steaks from Sams Club.

Now if you do your own processing , you might be able to break even if you don't have to go and buy grinder, meat saw, freezers. I have most everything I need except a meat saw . Just can't justify it.