Just butchered a good steer.

Backgrounding & feeding questions.
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shaz
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Just butchered a good steer.

Postby shaz » Wed Mar 07, 2018 3:53 pm

I've been hand feeding him for over a year and he weighed 1250 (Angus x Gelbvieh). Cutout weight was 680 and I got 480lbs meat back.

The butcher said the meat graded high choice so I was pretty happy. Just had some hamburger last night and it was about as dry as any I've butchered in the past. How is there so much more fat in grocery store meat?
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Re: Just butchered a good steer.

Postby M-5 » Wed Mar 07, 2018 4:01 pm

What grind did you ask for . the leanest I want is 80/20
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Re: Just butchered a good steer.

Postby shaz » Wed Mar 07, 2018 4:09 pm

M-5 wrote:What grind did you ask for . the leanest I want is 80/20


Didn't know that was an option - never thought to ask. It's probably just straight meat.
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Re: Just butchered a good steer.

Postby M-5 » Wed Mar 07, 2018 4:26 pm

shaz wrote:
M-5 wrote:What grind did you ask for . the leanest I want is 80/20


Didn't know that was an option - never thought to ask. It's probably just straight meat.


What you see in the grocery store is typically is 90/10 80/20 or 70/30 70/30 has the best flavor in my opinion but a lot of folks don't know how to make a burger big enough so when shrinkage is accounted for they have a normal patty. Ive heard many times there is too much fat in it and it shrunk . you cant explain that the flavor and moisture come from the fat.

next time you will know.
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Re: Just butchered a good steer.

Postby Brute 23 » Wed Mar 07, 2018 4:32 pm

Ya all that "lean meat" talk is way over rated. :)
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Re: Just butchered a good steer.

Postby shaz » Wed Mar 07, 2018 4:46 pm

I guess we'll be adding coconut oil. Having rib eyes tonight and maybe that'll give me some idea what to do next time.
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Re: Just butchered a good steer.

Postby willow bottom » Thu Mar 08, 2018 12:27 pm

What did you feed him as a finishing feed?
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Re: Just butchered a good steer.

Postby shaz » Thu Mar 08, 2018 3:56 pm

willow bottom wrote:What did you feed him as a finishing feed?


Mostly a 14% pellet feed with Rumensin around 5lbs/day for about a year and added a couple pounds of corn the last 2 months. He was on pasture the whole time.
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Re: Just butchered a good steer.

Postby TexasBred » Fri Mar 09, 2018 6:29 pm

shaz wrote:
willow bottom wrote:What did you feed him as a finishing feed?


Mostly a 14% pellet feed with Rumensin around 5lbs/day for about a year and added a couple pounds of corn the last 2 months. He was on pasture the whole time.

Choice should have considerable marbling so shouldn't be dry. Just don't overcook.
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Re: Just butchered a good steer.

Postby 5S Cattle » Sun Mar 11, 2018 10:01 pm

What's the percentage on your different cuts that you get back? Like how much steak vs brisket vs ground?
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Re: Just butchered a good steer.

Postby texan@heart » Thu Mar 15, 2018 10:30 am

How were the ribeyes? Steer yield was 54.4. If you shrink the str 1250 * .96 = 1200 still 56.6 hard to get a str that lean to grade that high. Take a picture of a ribeye and then google a picture of high choice. See how they compare.

If you liked the steaks nothing else matters.
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Re: Just butchered a good steer.

Postby shaz » Thu Mar 15, 2018 11:04 am

texan@heart wrote:How were the ribeyes? Steer yield was 54.4. If you shrink the str 1250 * .96 = 1200 still 56.6 hard to get a str that lean to grade that high. Take a picture of a ribeye and then google a picture of high choice. See how they compare.

If you liked the steaks nothing else matters.


That's basically what I did and I agree with the butcher but I'm no expert and surprised he graded that high.
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Re: Just butchered a good steer.

Postby shaz » Sat Mar 17, 2018 11:52 am

5S Cattle wrote:What's the percentage on your different cuts that you get back? Like how much steak vs brisket vs ground?


I didn't take inventory like I usually do. Time is not on my side.
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Re: Just butchered a good steer.

Postby bird dog » Sat Mar 17, 2018 12:06 pm

We have the same problem on a heifer I had to slaughter that had a bad leg. We add some pork sausage to the burger meat to give it some fat and more flavor when making hamburgers.
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Re: Just butchered a good steer.

Postby greybeard » Sun Mar 18, 2018 8:35 am

bird dog wrote: We add some pork sausage to the burger meat to give it some fat and more flavor when making hamburgers.


I like the taste of just beef most of the time but I do that /\ occasionally too.
It adds some extra kick and makes good juicy burgers even with ground beef that has more fat than what shaz indicated.
It makes really good SoaS too.
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