Butchering a 3 year old

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Clodhopper
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Butchering a 3 year old

Postby Clodhopper » Fri Jun 09, 2017 9:12 pm

I have a 3 year old open heifer that needs to go. I don't imagine she'd bring much at the stockyards, so I'm considering fattening her up and having her slaughtered. Does anyone have much experience with butchering older cows? I've always had younger steers, I know every animal is different, but I'd hate to spend the money for something not worth eating.
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dun
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Re: Butchering a 3 year old

Postby dun » Sat Jun 10, 2017 12:24 am

If ground she will be probably the best burger you've ever eaten. What we have done in the past is go hang them 2 weeks then cut out a couple of steaks from the loin. If they aren;t tough we steak and chop her like normal. If they are tough (usually) we just grind the whole cow.
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Re: Butchering a 3 year old

Postby R V » Sat Jun 10, 2017 12:31 am

I agree with Dun. We are eating a 3 year old Charolais steer right now. He was a potential herd sire unit he got snake bit and "ankle" healed, but was quite large and decreased his mobility. He was so gentle and we had plenty of beef, so I ended up keeping him a year longer than planned. I have been quite surprised at how tender and tasty he is. We left it up to the butcher whether or not to grind him or cut the stakes and I am really glad that she cut the steaks.
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Re: Butchering a 3 year old

Postby Nesikep » Sat Jun 10, 2017 12:55 am

I'm eating a 2 1/2 year old steer now that's really good.. but I've had 2 year old cows made of goodyear rubber too
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Re: Butchering a 3 year old

Postby bball » Sat Jun 10, 2017 8:02 am

I wouldn't hesitate..we have done this several times with fantastic results. Comes down to how well you finish her and keeping her calm.
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Clodhopper
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Re: Butchering a 3 year old

Postby Clodhopper » Sat Jun 10, 2017 8:35 am

I plan on getting her nice and fat before we butcher. If the meat is a little tough, I guess I could always tenderize them.
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Re: Butchering a 3 year old

Postby TexasBred » Sat Jun 10, 2017 8:43 am

Just got one back from processor a few weeks ago. Almost three year old barren heifer. Fed her for about 45 days had her butchered. So far the meat has been awesome.
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Clodhopper
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Re: Butchering a 3 year old

Postby Clodhopper » Sat Jun 10, 2017 12:14 pm

Thank you all. Looks like the worst I can end up with is a bunch of hamburger, and that's not a bad thing.
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Re: Butchering a 3 year old

Postby farmerjan » Sat Jun 10, 2017 2:09 pm

Nearly all my jerseys are 30 months before I send them to the butcher. I have an almost 4 yr old jersey/guernsey heifer that came up open that is going on Monday. She has plenty of "condition" so I am not worried about eating her. We hang for 18-21 days and have only ever had one tough animal and it was a brown swiss cross. But if you are at all friendly with the butcher, just ask them to cut off a couple of steaks and bring them home and try them and then let them know what the results were and they can process the animal accordingly the next day.
We also just sold a 38 month heifer that was diagnosed open, her second chance and she brought 1.07 lb. at the sale barn 3 weeks ago. Cull cow prices here are up in the 60's and some 70's so if the heifer is in good flesh she ought to do okay at the sale.
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