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Tractor Talk Discussion Forum

OT - Butchering a service bull

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CB in central N

10-01-2007 07:54:25




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I am looking for advice / opinion from folks who have had experience with this issue before. I have a 16-month old Hereford bull. He has lead a pretty easy life out in the pasture only having to service three heifers (the rest were already bred). I was thinking about having him butchered for meat this fall but the butcher said the meat would probably be too tough and lean. I think it"s strange for a 16-month old bull to be too tough and too lean even if he wasn"t steered.

What do you think? Thanks in advance to all who answer.

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RayP(MI)

10-02-2007 16:38:53




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 Re: OT - Butchering a service bull in reply to CB in central NY, 10-01-2007 07:54:25  
In a couple words: Pressure cooker! does wonders for even the toughest roasts!



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Case Lady

10-01-2007 10:54:26




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 Re: OT - Butchering a service bull in reply to CB in central NY, 10-01-2007 07:54:25  
Put him on a high corn ration for 30-45 days and you will be just fine. You might want to have the butcher pull out only the best of the roasts in the round and chuck and grind the rest of them, but he should be just fine. When he looks to have fat pongs by his tail head and the brisket area is really full, that is a pretty good indication that he is finished out and ready to go. Good luck and take care. CL

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mjbrown

10-01-2007 12:36:41




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 Re: OT - Butchering a service bull in reply to Case Lady, 10-01-2007 10:54:26  
In addition to the corn ration if you can confine him for a month the beef will be more tender. Think couch potato vs hiker. The walking around he is doing will firm up his muscles.



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jimont

10-01-2007 10:20:21




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 Re: OT - Butchering a service bull in reply to CB in central NY, 10-01-2007 07:54:25  
Sold young holstein bulls to the freezer market for many years. Raised them on self-fed grain, red clover haylage and dry hay. Kept them till, when you had to "encourage" them to get out of the way, they'd stop to consider whether to move or not! Only complaints I ever got was, after I quit the freezer market, that customers couldn't find any other meat that could compare to mine.



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cj in wisconsin

10-01-2007 10:04:56




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 Re: OT - Butchering a service bull in reply to CB in central NY, 10-01-2007 07:54:25  
Grain him a month and eat him. Odds are you wont be able to tell the differance



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highlandcowman

10-01-2007 08:39:16




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 Re: OT - Butchering a service bull in reply to CB in central NY, 10-01-2007 07:54:25  
i did 4 service bulls this year already last was a 1800 pound highland and i agree great flaver in every one of them took a sample to check and sold the rest i do the same with cull cows



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sd pete

10-01-2007 08:26:53




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 Re: OT - Butchering a service bull in reply to CB in central NY, 10-01-2007 07:54:25  
did it with a 1,000 lb limo bull once had lots of good hamburger and some darn good dried beef



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petetx

10-01-2007 08:06:01




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 Re: OT - Butchering a service bull in reply to CB in central NY, 10-01-2007 07:54:25  
best meat i ever had was a longhorn bull used about the same way cleanup bull on a pasture full of hiefers put him up grained him 30 days put him in the freezer never ate better beef



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Ken Macfarlane

10-01-2007 08:11:34




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 Re: OT - Butchering a service bull in reply to petetx, 10-01-2007 08:06:01  
If the meats tough, there's two great things called hamburger and meat tenderizer!



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mjbrown

10-01-2007 10:38:26




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 Re: OT - Butchering a service bull in reply to Ken Macfarlane, 10-01-2007 08:11:34  
.....and beef sticks, about as big around as your finger.
Very good



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Walt Davies

10-01-2007 09:55:53




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 Re: OT - Butchering a service bull in reply to Ken Macfarlane, 10-01-2007 08:11:34  
Actually young grass fed beef is leaner and tenderer than those old steers that they sell in the store.

I alway keep mine bulls and butcher at about 18 months never had a complaint about not being tender.
Tried both steer and bull calves couldn't tell the difference in them.

Walt



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