1/2 a beef

Huskers86 · Aug 5, 2012

Buying 1/2 a beef from a friends sons 4h calf and got me wondering what most of you guys have out of yours. I'm looking forward to some good beef instead of the old store bought cull cows. I sure miss the home grown since I got out of cattle.

RayP(MI) · Aug 5, 2012

We've done well with 4-H pork over the years, and that last 1/4 steer we shated with 3 other families was a treat...

JDseller · Aug 5, 2012

I usually have 3-4 steers each year slaughtered. I get the ones that have been hurt or just did not finish out quite right. There is nothing wrong with them just some little thing that will cost me when I sell them on a grade and yield system. Last two years I have gotten several with broken legs from riding the other calves.

I have them cut just the best steaks and roasts. Then everything else goes into burger. Then I have half of it pattied. I give all the kids enough beef for their needs. Plus I eat beef just about every day. I will take a cold left over hamburger any day over lunch meat. My wife and I eat just about a whole beef just yourselves.

I also donate a whole steer to my church. They have an cook out/meal/fund raiser in the fall. Several of the other farmers donate hogs and chickens. One dairy guy has the cheese plant get him a big block of cheddar cheese. I mean 3 foot by 3 foot big block. It is good eating for all and the church makes enough to usually keep the church building in good repair.

Huskers86 · Aug 5, 2012

(quoted from post at 11:36:14 08/05/12) I usually have 3-4 steers each year slaughtered. I get the ones that have been hurt or just did not finish out quite right. There is nothing wrong with them just some little thing that will cost me when I sell them on a grade and yield system. Last two years I have gotten several with broken legs from riding the other calves.

I have them cut just the best steaks and roasts. Then everything else goes into burger. Then I have half of it pattied. I give all the kids enough beef for their needs. Plus I eat beef just about every day. I will take a cold left over hamburger any day over lunch meat. My wife and I eat just about a whole beef just yourselves.

I also donate a whole steer to my church. They have an cook out/meal/fund raiser in the fall. Several of the other farmers donate hogs and chickens. One dairy guy has the cheese plant get him a big block of cheddar cheese. I mean 3 foot by 3 foot big block. It is good eating for all and the church makes enough to usually keep the church building in good repair.

JD that is a great thing you do for a fundraiser. I should mention that for our church, ours is barely getting by sometimes and that would be a good fundraiser. We'll have to do without the cheese as we have no dairy in sight of us.

rrlund · Aug 5, 2012

Gotta haul one tomorrow. I'm getting $1.08 a pound live weight for that one. That's about what I've been getting at the sale barn. Figure 220% of that for hanging weight,so $2.37 a pound.

oldtanker · Aug 5, 2012

I raise one to 2 cows for the family each year and most years about 6 hogs. We do our own butchering and the kids plus a couple of BIL's show up to help. We are feeding beef and pork plus eggs to 5-8 households.

Rick

larry@stinescorner · Aug 5, 2012

make sure you get the soup bones too,you can make some great homemade soup
also the birds like the suet!! ask for that too! I guess you can tell I am a frugal man, lol

da.bees · Aug 5, 2012

Just my opinion but I believe the majority of home butchered beef hangs far too little. Same can be said for ones at custom processers because the processor doesn't have ample cooler space. As it stands now I stock the freezer with cuts we like from the supermarket when on sale. I have had nothing but trouble from custom processors over the last 40 years. Over stating hanging weight,no prime cuts like porter house,cutting 3 days after killing,failing to follow instructions and on and on including the old switcheroo of carcass. Not to turn it to a political rant but adding insult to injury,athorities turn a deaf ear to it when reported. A local couple who raise a rare breed and sell to a niche market went as far as presenting dna evidence to DA, state att general and USDA. The buyer was unhappy with the meat. Grower agreed the meat was substandard and presued the matter in order to place blame with processor and preserve growers reputation. I am starting to think Texas should return to the old ways of settling disputes.

David G · Aug 5, 2012

I agree with da.bees, the only beef that hangs long enough
is the very premium beef. It does not need to be that way.

Dachshund · Aug 5, 2012

Yup. Nothing better than home-grown beef! We use
the "KKK" method - Kill it, Klean it, Kook it".

We NEVER hang our meat - all that does is make it
taste rotten! The best steak I ever had came out
of a steer we killed in the morning, and had the
steaks for supper.

I'm not fond of eating steak at a restaurant -
those "aged 21 days" places all have a rotten
flavor to their meat.

Anonymous-0 · Aug 5, 2012

I used to raise our own meat. My daughter and SIL do now. He picked up his little pigs today and they have a steer to butcher in the Spring. I "help" by overseeing the cutting up. I can't use big knives anymore because of arthritis in my hands.

old · Aug 5, 2012

I almost never eat any beef but sure do have and eat a lot of deer and that is as close as I can come to what you have and you can not sell deer here LOL

1/2 a beef

Huskers86

Well-known Member

RayP(MI)

Well-known Member

JDseller

Well-known Member

Huskers86

Well-known Member

rrlund

Well-known Member

oldtanker

Well-known Member

larry@stinescorner

Well-known Member

da.bees

Well-known Member

David G

Well-known Member

Dachshund

Member

Anonymous-0

Well-known Member

old

Well-known Member

Similar threads