Beef finishing question

Anonymous-0 · Apr 15, 2013

This is a beef question. I generally grass feed steers to feeder size. However, when I keep a steer for butcher does it make a difference to feed it primarily corn say for the last month before butcher? I'd have to buy the feed so does it make enough of a difference in taste, marbeling, etc?

CumminsMan · Apr 15, 2013

For only a month, it won't change anything much. Marbleing is determined by genetics, and how the animal preforms when it is young(gets plenty to eat, ect.). Taste won't change either most likely. What age will you harvest the animal? Age tends to have more of a effect on tenderness and taste.

Mike (WA) · Apr 15, 2013

Main thing with grass fed is they MUST be gaining weight when butchered, or they will probably be tough. Best time is just before their pasture starts to fall off in the summer- Usually August or September-ish. "Harvesting" the ones you intend to butcher at that time will also stretch out the pasture for the rest, that you are selling on the hoof.

Lazy WP · Apr 15, 2013

If you like the way they have been tasting, don't change it. I LIKE CORN fed beef. I have mine eating all the corn they can for at least 120 days before I butcher, less then that, don't bother with the corn. I too have to buy all my corn, but its still cheaper then buying beef, and TASTES 100% better.
This year I will feed out over 20 critters. Sell by the 1/4, 1/2 or whole. I don't get rich, but there is money to made with them.

RalphWD45 · Apr 15, 2013

I realize that this is not a cattle forum, but I also wondered how to tenderize my 18 month old grass fed angus. Last one I butchered was tough, and only got grain in small amounts , the last 60 days. Would exercise make them tough? Maybe confine them to a snall lot, like feeder calves are?,( No then they wouldn't be grass fed!)

Ken Combs · Apr 15, 2013

IMHO, diet doesn't change tenderness much at all. Animals that are pastured are always tougher than penned stock. The exercise toughens the muscle, just like human athletes.

I haven't had recent beef experience, but my granddad raised 'em and ran a custom slaughter/retail butcher/meat market for years. I've seen a lot of different schemes tried and tasted a lot of meat. One of the best steaks I ever had came from a HUGE Holstein heifer that was pen fed for 90 days after being pastured for around 10-12 months.

Bud Sather in MT · Apr 15, 2013

I raise grass fed beef and have been doing it for 16+ years. The cattle I finish will be just as tender as any grain fed beef anywhere. The key to finishing the critter is to make sure that they have adequate grass all summer long. Of course my pasture is orchard grass and sainfon mix and it is irrigated. Mine I usually butcher the first or second week of October. I have never had anyone complain about having tuff beef.
Bud

Wheat Farmer · Apr 15, 2013

Every ones taste is different, but we have ONLY grass fed for 40 years, and never hang for more than 14 days. Several friends have changed to what we do.

ben there · Apr 15, 2013

if i'm finishing to go in my freezer i use sweet feed.

Anonymous-0 · Apr 15, 2013

Have to agree with you on the Holsteins. We use to buy all our meat from a locker plant that bought and butchered Holsteins. They retired and closed a number of years ago. Have not been able to duplicate the meat since. Most of the grocery store meat is, well not that great, tough, gristly, and just plain not good. Give me a good Holstein anyday.

Nick m · Apr 16, 2013

I've always been told as fat as fast as possible. I feed mine all the cracked corn/soy meal blend, and grass hay they'll eat from about 500lbs to the end. No implants. Beef breeds finsh out in 13-14 months, and Holsteins 14-16 months. Usually hang around 800lbs.

Sparktrician · Apr 16, 2013

Most grass fed beef is going to be tough. It does not have the fat that grain fed beef does. Our Black Angus are on full grain for the last two months minimum, usually three. fist six months are on pasture with momma.....then mix of fresh chop hay, silage, and grain.....then full grain. Never had a freezer beef complaint yet.

Chester5731 · Apr 16, 2013

(quoted from post at 11:53:12 04/15/13) IMHO, diet doesn't change tenderness much at all. Animals that are pastured are always tougher than penned stock. The exercise toughens the muscle, just like human athletes.

Mine are on pasture 24/7. They get all the grass, ground OP cob corn and oats they can eat. Never had a tough one yet. Only had compliments on taste and tenderness from customers of over 10 years.

Elmers Grassman · Apr 16, 2013

Excessive aging will make grass finished tough as will rapid cooling. Any animal that does not gain weight everyday of it's life will tend toward tough. Much toughness is actually is a lack of marbling from poorly finished cattle. It's a myth that pastured cattle are tougher.

Beef finishing question

Anonymous-0

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CumminsMan

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Mike (WA)

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Lazy WP

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RalphWD45

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Ken Combs

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Bud Sather in MT

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Wheat Farmer

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ben there

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Anonymous-0

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Nick m

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Sparktrician

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Elmers Grassman

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