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Butchering an older cow

Posted: Fri Apr 14, 2017 9:47 pm
by quartermeter
Thinking about making hamburger out of my oldest cow. Her bag was only half full on her last calf. I feed them beer grain weekly so They get alot of grain. How will the meat be?? Will the tenderloins and ribeyes be worth keeping? Not sure what to expect. Thanks

Re: Butchering an older cow

Posted: Fri Apr 14, 2017 10:22 pm
by skyhightree1
quartermeter wrote:Thinking about making hamburger out of my oldest cow. Her bag was only half full on her last calf. I feed them beer grain weekly so They get alot of grain. How will the meat be?? Will the tenderloins and ribeyes be worth keeping? Not sure what to expect. Thanks


spent grain?

Re: Butchering an older cow

Posted: Fri Apr 14, 2017 10:27 pm
by skyhightree1
to answer your question if your using spent grain that keeps flesh on them and will taste fine ... however if you mix it with ddg or regular corn its a lot better

Re: Butchering an older cow

Posted: Fri Apr 14, 2017 10:27 pm
by Alan
What's old? 5 or 6? Or more like 20, 21?

Re: Butchering an older cow

Posted: Fri Apr 14, 2017 11:20 pm
by Son of Butch
The tenderloins absolutely keep.
Ribeyes - tell the butcher to use his judgement, you/he really won't know until he cuts into them.
Roasts - cut them small 2.5 lbs or so for the crock pot.
Hamburger - some of the best hamburger comes from old cows - with age comes a stronger beefier flavor

Re: Butchering an older cow

Posted: Sat Apr 15, 2017 3:07 am
by quartermeter
She's probably 10-15. But her bag with her last calf was only full on 1/2 of her bag. She's bred back so I'll see this time. She's a brangus and a good mother and not mean at all. I'll give her more chances. Just checking. She won't be worth much. If I decide to I'll feed her plenty of corn 6 mo before.
Spent grain Is ground barley that was used to make beer. No carbs in it but it's 20+% protein. They love it. Thanks guys. Guess she will be burger and steaks.