not for the squeamish

[magicmikeaustin]

I bought a calf (2 years old), and it will be slaughtered in the next couple weeks, if anyone has done this, is there a best yield philosophy?

if none of you PG'ers have a clue what I am talking about, fuck it, make fun of me and this thread

 

[Little_Sister]

I bought a calf (2 years old), and it will be slaughtered in the next couple weeks, if anyone has done this, is there a best yield philosophy?

if none of you PG'ers have a clue what I am talking about, fuck it, make fun of me and this thread

Do you already have a packer lined up? Do you have a chest deep freeze? My dad raises black angus beef. Get more GB than you think you will want. The GB is always the first to go.

 

[Little_Sister]

I bought a calf (2 years old), and it will be slaughtered in the next couple weeks, if anyone has done this, is there a best yield philosophy?

if none of you PG'ers have a clue what I am talking about, fuck it, make fun of me and this thread

Did they send you his pic? Share if they did. What breed?

 

[magicmikeaustin]

Do you already have a packer lined up? Do you have a chest deep freeze? My dad raises black angus beef. Get more GB than you think you will want. The GB is always the first to go.

yes
standup freezer ( I am going to vacuum seal when I get the meat, i have a choice of single wrap or double wrap)

 

[magicmikeaustin]

Did they send you his pic? Share if they did. What breed?

no
will ask


thanks little sis!

this is unexpected, I figured this would turn, south, quick

 

[RubenesqueAphrodite]

I bought a calf (2 years old), and it will be slaughtered in the next couple weeks, if anyone has done this, is there a best yield philosophy?

if none of you PG'ers have a clue what I am talking about, fuck it, make fun of me and this thread

expect no more than 60% of the animal's body weight. Also take into account that percentage more than likely also includes undesirable, but non-the- less edible, meat.

Saw leg bones crosswise for marrow stock.

I've never done it, but wanted to.: ( had thought to keep a cow/calf pair till calf was large enough for processing. (And who needs 10 gallons of milk/day when they're producing?!?)

I don't know, Mike. What does your local processor have to say? If you've never done it, I think it best to get help from a local professional. At least then you can be walked through the process.
That's one thing I'd never live with myself if I fucked it up..

 

[Little_Sister]

Why are you going to vacuum seal it? Double wrap means the wrap it in saran first and then packing paper. That is the best, as it is easiest to label. The GB will be in a tube.

You didn't ask the breed?! What if they are selling you a crap breed that has no meat weight?! Some breeds have more meat than others, Angus, beef master are the best.


What has it been fed out on? That is important to know too.

 

[Little_Sister]

expect no more than 60% of the animal's body weight. Also take into account that percentage more than likely also includes undesirable, but non-the- less edible, meat.

Saw leg bones crosswise for marrow stock.

I've never done it, but wanted to.: ( had thought to keep a cow/calf pair till calf was large enough for processing. (And who needs 10 gallons of milk/day when they're producing?!?)

I don't know, Mike. What does your local processor have to say? If you've never done it, I think it best to get help from a local professional. At least then you can be walked through the process.
That's one thing I'd never live with myself if I fucked it up..

Yeah that.

If you want the marrow bones you will have to ask. They wont charge you extra but you do have to ask. We get them but we give them to the dogs.

Also do you have Yettis to transport the meat from the packers? If not, start asking friends to borrow them ASAP.

 

[magicmikeaustin]

expect no more than 60% of the animal's body weight. Also take into account that percentage more than likely also includes undesirable, but non-the- less edible, meat.

Saw leg bones crosswise for marrow stock.

I've never done it, but wanted to.: ( had thought to keep a cow/calf pair till calf was large enough for processing. (And who needs 10 gallons of milk/day when they're producing?!?)

I don't know, Mike. What does your local processor have to say? If you've never done it, I think it best to get help from a local professional. At least then you can be walked through the process.
That's one thing I'd never live with myself if I fucked it up..

i have asked his advice, just waiting on a response, I figured I would vette it against the intelligence of the PG

they clearly explained ahead of time (this started last November) of the live vs dressed vs hanging vs packaged weight. all in I am at about $5.00 a pound. but getting stupid "organic" GROUND BEEF" from anywhere made me think, I could turn the whole cow into ground beef and end up ahead

the processor is in dallas, pretty close to local but I can't drive there just to visit, no time for that.

I am sure it will be fine, a family friend has been using these guys for years, they have never had a complaint,

thanks for the input, really appreciated

 

[Little_Sister]

i have asked his advice, just waiting on a response, I figured I would vette it against the intelligence of the PG

they clearly explained ahead of time (this started last November) of the live vs dressed vs hanging vs packaged weight. all in I am at about $5.00 a pound. but getting stupid "organic" GROUND BEEF" from anywhere made me think, I could turn the whole cow into ground beef and end up ahead

the processor is in dallas, pretty close to local but I can't drive there just to visit, no time for that.

I am sure it will be fine, a family friend has been using these guys for years, they have never had a complaint,

thanks for the input, really appreciated

$5/ pound live or dressed?

 

[RubenesqueAphrodite]

i have asked his advice, just waiting on a response, I figured I would vette it against the intelligence of the PG

they clearly explained ahead of time (this started last November) of the live vs dressed vs hanging vs packaged weight. all in I am at about $5.00 a pound. but getting stupid "organic" GROUND BEEF" from anywhere made me think, I could turn the whole cow into ground beef and end up ahead

the processor is in dallas, pretty close to local but I can't drive there just to visit, no time for that.

I am sure it will be fine, a family friend has been using these guys for years, they have never had a complaint,

thanks for the input, really appreciated

Anytime, my dear.
Good luck

 

[magicmikeaustin]

Why are you going to vacuum seal it? Double wrap means the wrap it in saran first and then packing paper. That is the best, as it is easiest to label. The GB will be in a tube.

You didn't ask the breed?! What if they are selling you a crap breed that has no meat weight?! Some breeds have more meat than others, Angus, beef master are the best.


What has it been fed out on? That is important to know too.

another question that has been answered by the all knowing PG, it is worth .10 to have double packed

i just need it to last a year in the freezer
I believe it is black angus, my last post sheds some light
pasture raised, fattened at the end

not a meat farm

 

[magicmikeaustin]

In Dallas? My dad uses the place in Emory, LMK if you want the info. I'd offer our Yettis but I dont want to explain to my husband how I know you.

$5/ pound live or dressed?

all in

 

[Little_Sister]

all in

I have never heard the term all in.

I know dressed, on the hoof and hanging weight. I will be honest I am just comparing prices for what my dad charges.

 

[Little_Sister]

another question that has been answered by the all knowing PG, it is worth .10 to have double packed

i just need it to last a year in the freezer
I believe it is black angus, my last post sheds some light
pasture raised, fattened at the end

not a meat farm

yep. it will save you the vacuum expense. I have meat in my freezer from a 2013 steer. It is fine as long as it is in the deep freeze.

 

[magicmikeaustin]

I have never heard the term all in.

I know dressed, on the hoof and hanging weight. I will be honest I am just comparing prices for what my dad charges.

based on general calculations, it will cost me approximately $5.00 a pound when I get the final product

that is all in, cost to the end consumer



thanks again

 

[Little_Sister]

based on general calculations, it will cost me approximately $5.00 a pound when I get the final product

that is all in, cost to the end consumer



thanks again

Wow! That is WAY cheaper than he charges, like half or a little less than half. His is certified black Angus, grass fed, hormone free, antibiotic free & grain free tho.

Sounds like you are getting a killer deal.

 

[magicmikeaustin]

Wow! That is WAY cheaper than he charges, like half or a little less than half. His is certified black Angus, grass fed, hormone free, antibiotic free & grain free tho.

Sounds like you are getting a killer deal.

if i recall, this is what I am getting, but will confirm tomorrow

black Angus, grass fed, hormone free, antibiotic free

so, my original GB?

 

[Devlishone4fun]

Hey don't mean to interrupt here....

But very curious if it is cheaper to buy one from the processor or try to raise one for yourself? I know the cost might be a little more, but in the end is it worth the hassle of raising my own here vs just buying one already hanging and get it processed.

We have a few cattle farmers that hangout at our local little country store and could ask them too. I know we have two meat processor in town also, so wouldn't be a big problem to get hold of them on cost to have done. Deep freeze getting low and needs filling back up. Plus the cost i saw in the grocery store got me to thinking, go straight to a processor and buy?

Thanks for your time and carry on...

 

[magicmikeaustin]

Hey don't mean to interrupt here....

But very curious if it is cheaper to buy one from the processor or try to raise one for yourself? I know the cost might be a little more, but in the end is it worth the hassle of raising my own here vs just buying one already hanging and get it processed.

We have a few cattle farmers that hangout at our local little country store and could ask them too. I know we have two meat processor in town also, so wouldn't be a big problem to get hold of them on cost to have done. Deep freeze getting low and needs filling back up. Plus the cost i saw in the grocery store got me to thinking, go straight to a processor and buy?

Thanks for your time and carry on...

You are not interrupting. Unfortunately I cannot answer your question

I do not have the land to raise. That is why I will have my calf raised by a trusted source and processed by a reputable processor

Hopefully someone will be able to enlighten

 

[dirtwrench]

Mike- My wife and I have been selling butcher calves for several years. This in addition to raising our own beef and having it butchered all but a couple of my 45 years.

With that in mind, you are doing fine on price. $5 lb all inclusive is not a bad deal. Especially right now with cattle prices very high. I think your seller is doing right by you.

Wrapping- DEFINITELY spend the money for the "double wrap." As Lil Sis explained, it is wrapped in plastic and then freezer paper. It is how our meat has been done all my life. It will keep in the deep freeze for a year to 16 months that way without any issues.

How it is fattened the last 90 days will determine the flavor and toughness of the meat. If you are getting the animal from a reputable person who friends/family have been using, my opinion is it will be just what you expect.

I will NOT get into an internet argument of what breed is best. Everyone has an opinion and their fav. There are a few that should be used only for McDonalds, etc, but most are fine. Again, it is how it is finished or fattened at the end that really produces the flavor and tenderness. Good Luck! I hope it turns out great for you.

 

[Little_Sister]

Hey don't mean to interrupt here....

But very curious if it is cheaper to buy one from the processor or try to raise one for yourself? I know the cost might be a little more, but in the end is it worth the hassle of raising my own here vs just buying one already hanging and get it processed.

We have a few cattle farmers that hangout at our local little country store and could ask them too. I know we have two meat processor in town also, so wouldn't be a big problem to get hold of them on cost to have done. Deep freeze getting low and needs filling back up. Plus the cost i saw in the grocery store got me to thinking, go straight to a processor and buy?

Thanks for your time and carry on...

If cost is a factor, go with the grocery store. It will be the cheapest.

Good meat, as in this kind will be more expensive than what it costs in the store but you are getting a far superior product. Like I said, his is roughly 10 or 10.95 per pound but if you are concerned about thinks like hormones, antibiotics, and pink slime, this is the way to go but it is most definitely not cheaper.

Hope that helps.

 

[Lovely2222]

Good luck with your venture.

 

[magicmikeaustin]

If cost is a factor, go with the grocery store. It will be the cheapest.

Good meat, as in this kind will be more expensive than what it costs in the store but you are getting a far superior product. Like I said, his is roughly 10 or 10.95 per pound but if you are concerned about thinks like hormones, antibiotics, and pink slime, this is the way to go but it is most definitely not cheaper.

Hope that helps.

I humbly disagree. If my wife wants to pay $10 a pound for ground beef

I think financially speaking. Even if a whole cow ends up $10 a pound. Still cheaper. Angus beef

 

[dirtwrench]

If cost is a factor, go with the grocery store. It will be the cheapest.

Good meat, as in this kind will be more expensive than what it costs in the store but you are getting a far superior product. Like I said, his is roughly 10 or 10.95 per pound but if you are concerned about thinks like hormones, antibiotics, and pink slime, this is the way to go but it is most definitely not cheaper.

Hope that helps.

I disagree with you on this one Sis. If you buy good quality meat at the store here, it is much more expensive in the end than buying a calf, half a beef, or half of a half from me. We do have a local grocery chain here called Fareway that sells good meat. It seems more expensive when you are shelling out $1000 dollars for a big quantity, but in the end it will figure out cheaper per pound.