Some young culls

[ClinchValley86]

I helped my processor today. Had the pleasure of helping butcher and package two animals that I took two weeks ago. I wish I had taken more pictures, but didn't want to bother my buddy.

I'm not 100% sure which animals these are exactly, but it's 2 out of 4 that I took that day. Between ages 3 and 6 years old I'm guessing.

About in bcs of 5.5 when I got them, fed 1.5% bw corn for 45 ish days. Free choice good hay.

I think one was a dairy/beef cross. Had some rather short ribeyes, but super meaty ribs. She looked real good even with the short ribeye. She did have less muscle than the rest. Same fat level, both intramuscular and cover.

Thought I'd share.

 

[Little Joe]

Have you ever ate the steaks from one that age?

 

[Hpacres440p]

I'm taking this open heifer in next week-hurts my heart, she's thick, great disposition and easy keeper. Just wouldn't stick, AI or bull. Her fat roll by her tailhead is probably the main culprit. Hope she turns out nicely

 

[ClinchValley86]

Have you ever ate the steaks from one that age?

All the time. They're great. I'd bet there's a lot of them in the stores being sold in cuts.

I have built a business selling them as beef. Lots of repeat business. My processor has even changed up his approach and is feeding/beefing the same type of animal. I was hesitant at first, but there is no difference. Yield from hoof to hanging will be a tad bit lower, but nothing drastic.

Have only had one bad beef animal and it was a dud bull that was only 2 years old. He went into all ground. Even the filets were tough.

I do have a cut off for age if I'm selling it in cuts. That'd be around 8 years old.

That said though, I'm currently eating a 12 and a 14 year old.

The butcher's knife can tell if something isnt worth eating. They're pretty dang good eating. No complaints here.

 

[ClinchValley86]

I'm taking this open heifer in next week-hurts my heart, she's thick, great disposition and easy keeper. Just wouldn't stick, AI or bull. Her fat roll by her tailhead is probably the main culprit. Hope she turns out nicely

That'll be excellent eating!

 

[M.Magis]

How is the processor getting around the 30 month rule for bone in steaks?

 

[Hpacres440p]

How is the processor getting around the 30 month rule for bone in steaks?

They remove the spine-affects tbones primarily (which changes them into amazing filets and NYS)

 

[M.Magis]

They remove the spine-affects tbones primarily (which changes them into amazing filets and NYS)

I get that part, but the ones in the first post were bone in.

 

[Hpacres440p]

I get that part, but the ones in the first post were bone in.

Those look like ribeyes and the packages look boneless

 

[M.Magis]

Those look like ribeyes and the packages look boneless

You're right, I just looked at the first pic. I was thinking the steaks had to be removed without cutting into the spinal column, but maybe not.