Originally posted by bowfishin fool
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Half Cow Cost?
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SabineHunter
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Half Cow Cost?
Originally posted by Bob G View PostThere's a lot to consider when purchasing from a known vs. an unknown individual.
Some Basics Questions...
*Do you know and trust the seller
*What breed is it, some breeds marble better than others while some are tough through and through
*How old, cattle over 30 months are subject to bone removal so bone in cuts are not available ie. soup bones, ribs, T-bone etc.
*Has it been subject to or free of growth hormones or antibiotics, when was last time animal ingested
*If antibiotics are given was it separated from herd
*How long will it age
*What is the type of grass/feed was fed, young green grass, old straw hay and what ____ this makes a difference on richness, texture, marbling, juiciness, tenderness and overall depth of flavor
*Careful husbandry also results in tenderness an flavor (which is not obtained through the wild west cowboys or supermarkets)
*Who will butcher and has the seller used them previously
*Who decides on the cuts
*Do you get the inners, are they included in hanging weight
*How will it be wrapped (paper, saran or vacuum seal)
*Who will pick up, is there travel time involved, fuel prices are on the rise along with everything else
Buying from an individual...
*Can be the best decision you'll ever make if your homework proves out to be accurate
*Knowing that growth hormones and antibiotics are not going to be part of your diet
*Knowing the beef has not left the country, trucked and shipped to who knows where, and processed outside the USA and only returned for you to ingest
*Can give you benefits being high Omega-3, low Omega-6, a healthy choice
There's more to it than just the price, wouldn't you agree?
This is just a good starting point. Remember, you own the decision.
Good luck on your purchase, whatever it may be...
tending the fire,
Bob G.
Thank you so much for taking the time to drop that knowledge Bob…. I really appreciate it. That’s great stuff
After talking with the rancher. It’s a beefmaster calf, I get to pick my all cuts. Being processed by Panola County Processing to USDA standards. Being fed hay and cracked corn 30 days before kill date and being hung 21 days.
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Bob G has provided the most useful information so far.
Last year, my neighbor sold some good quality calves for $750.
He fed them his preferred grain/protein mix for 3 months to get very good marbling.
I think the feed cost was around $225/calf.
He charged $500 for his 3 months of labor /calf.
The butcher charged $.98/lb (hanging weight) and most calves were in the 800 lb (live) weight.
I've been very pleased with the taste and tenderness.
Also good to know no antibiotics/hormones added.
Sold 4 calves to co-workers; they are all extremely pleased.
It's not for everybody, but I recall a 'meat shortage'/'rationing' in some grocery stores a year ago...
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Originally posted by TexanDuke View PostThank you so much for taking the time to drop that knowledge Bob…. I really appreciate it. That’s great stuff
After talking with the rancher. It’s a beefmaster calf, I get to pick my all cuts. Being processed by Panola County Processing to USDA standards. Being fed hay and cracked corn 30 days before kill date and being hung 21 days.
Sent from my iPhone using Tapatalk
Most fed slaughter cattle are in feed yards at least 180-200 days. They go in about 5-700lbs and come out around 1350lbs. If you're used to buying grain fed beef from stores you will not be happy with the product you're describing.
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Great question
Originally posted by SabineHunter View PostI have a question for you, when you say pick your cuts. If you buy a half of a calf, don't you get the entire half, all the cuts plus trim?
What I mean by the cuts is you get to choose how you want it processed. It's call a cut sheet. I don't have one in front to explain.
Overall a quick explanation is like this
Ribs - whole or short
Hind quarter - roast or steaks ( if steaks - bone in or out, tenderized Y or N)
Backstrap - NY or ribeye( if ribeye - bone in or out)
Tenderloin - whole or steaks
Trimming - hamburger or chili or both (# per package) as someone stated you may want all hamburger cause ya have an old cow or certain breed and it will be tough.
So you do come home with a half a calf cut up to the specified cuts you want.
One thing to remember is you don't come home with the same # of meat as the hanging weight either. It's always less due to bones removed. (although you can request those to be packaged as well to make soup or feed the dogs)
Hope this helps...
tending the fire,
Bob G.
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SabineHunter
Originally posted by Bob G View PostIf you buy half you do get the left or the right half. I say this left or right because some folks are picky, no kidding...
What I mean by the cuts is you get to choose how you want it processed. It's call a cut sheet. I don't have one in front to explain.
Overall a quick explanation is like this
Ribs - whole or short
Hind quarter - roast or steaks ( if steaks - bone in or out, tenderized Y or N)
Backstrap - NY or ribeye( if ribeye - bone in or out)
Tenderloin - whole or steaks
Trimming - hamburger or chili or both (# per package) as someone stated you may want all hamburger cause ya have an old cow or certain breed and it will be tough.
So you do come home with a half a calf cut up to the specified cuts you want.
One thing to remember is you don't come home with the same # of meat as the hanging weight either. It's always less due to bones removed. (although you can request those to be packaged as well to make soup or feed the dogs)
Hope this helps...
tending the fire,
Bob G.
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There's nothing like some good quality grain fed beef. Our kids have been raising some commercial steers for our county fair's commercial steer program. The kids learn about the beef industry, keep records on their cattle and then sell their steers to market weight.
We've been fortunate enough to have had several of our steers be raffled off as prizes at the South Central Cow/Calf Clinic held each October.
The lucky winners have always had good things to say about the quality of meat.
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Originally posted by GIL HUNTS View PostThere's nothing like some good quality grain fed beef. Our kids have been raising some commercial steers for our county fair's commercial steer program. The kids learn about the beef industry, keep records on their cattle and then sell their steers to market weight.
We've been fortunate enough to have had several of our steers be raffled off as prizes at the South Central Cow/Calf Clinic held each October.
The lucky winners have always had good things to say about the quality of meat.
Us as well sir
Ffa grain fed beef is so dang good
You won’t buy anymore from stores
At least I won’t
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