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Country Discussion Topics
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More on Beef Finishing
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Fern(Mi)    Posted 05-13-2004 at 16:11:38       [Reply]  [No Email]
On Finishing Beef
Have remains of three beeves we had, not sold in the freezer we put into our freezer. Let me tell you about them.
Essentially, we raise registered Shorthorn cattle for breeding stock, club calves, replacement heifers, freezer beef, with leftovers and culls going to the livestock exchanges. Freezer beef steers are sold at about fourteen/fifteen months of age at about twelve hundred pounds on the hoof. At this age the animal has grown to full matured potential, lean and flavor with a bite. Market steers will tip scales at fourteen hundred pounds,, extra marbling and back fat. Contrary to meat packers so called demands, (for public relations) they tell the consumer theyíre processing leaner beef. We send a so called lean steer to market weíre penalized. The extra so called fat is another profit margin that can not be ignored, ext6ras cut from beef carcasses going to soap, chemical, other food processors, leather, and other manufactures. Thereís money in these waste byproduct materials.
The first beef Iíll talk about was Mr. Bones. He was a purchased Holstein calf we steered for a replacement calf to a cow who had lost her own. This replacement gave this cow something to do that Summer. We feed him out with the regular Shorthorn steers, selling the rest for boxed beef (freezer beef) or stock exchanged shipments. Do to the fact Holsteins generally bring lower prices we had him slaughtered for ourselves. Our butch not there when the animals were killed cut and dressed out had assumed he was another excellently finished Shorthorn. He was surprised to learn of his real nature breeding. So even a dairy calf may be finished well enough for seriously good eating. The secret? Putting all the corn in front of these animals they can eat until they are what YOU feel they are ready.
The second steer was Egor. Egor had a problem from dayís one birth. Whether he had been born wrong, stepped on, or what he was sorted out early in his young life. As it would happen his life was cut shorter that an of us had planed, finding him with a distended rectum one morning, I shot him and processed him myself. A chore I was not overly excited about. The need be in Michigan wild game animals and domestic animals shall not be processed upon the same dayís floor. Seems dumb law to me; but, thatís the way it is! Didnít do a bad job of it either. Egor was only six months, about six hundred pounds in weight. His flesh lean, yet tender, easy eating was bland, no bite.
The last critter was Buster, a two year old bull, we no longer had need for. Besides his frame was a little lacking in the traits we felt a better bull could pass along. At the tail end of his one and only breeding season, we isolated him. Feeding and fattening him up with all the corn he could eat. Isolated were hopefully removed any breeding ideas he might have mustered our trying to mellow him out. We decided to keep him for our own use. Bulls now days bring poor prices at the livestock exchanges. An interesting fact is about twenty/thirty years ago some ethnic butchers paid premium prices for bulls for just fore the nature of their sticky flesh. This flesh ideally suited for making sausages and baloney. We had to mind and feed this mellow Buster's flesh to re-serve our pallet tastes.
These are our ways. Our customers tastes come first. Our own? Sometimes we experiment.
It's like the differance between woodland deer and farmland fed venison flavors.
Whatever your tastes are? Enjoy!
Fernan

PS. If some don't think some of the rest of us don't respound fast enough? Tough!!! Some of us may be busy someplace other than waiting for the perfect question to answer.


Short RoundIntersting,    Posted 05-14-2004 at 05:07:47       [Reply]  [No Email]
Very intersting, thanks for shareing.


deadcarp -better bacon    Posted 05-13-2004 at 19:03:34       [Reply]  [No Email]
We always raised pigs - used to keep them kinda lean until 2-3 weeks before butchering, then cooked them up a creamcan of milk/oatmeal everyday and let them eat all they wanted. About half the pork was canned with venison but our bacon was mostly meat with strips of fat, unlike the sorry stuff city people buy now. Our hams were nicely marbled & hardly shrunk when uncle andrew smoked them. One of the nice things about raising your own is custom finishing! :)


Chas inMe    Posted 05-13-2004 at 19:00:47       [Reply]  [No Email]
Thanks. That was real interesting. People here are so generous with their knowledge. Makes me wish I knew sumpin.


jeanette    Posted 05-13-2004 at 16:49:40       [Reply]  [No Email]
we raised beef cattle when i was growing up.. i cannot stand the taste or smell of grass fed beef. the meat we butchered from our own cows was so much better than 'store meat'


bcPA    Posted 05-13-2004 at 22:09:40       [Reply]  [No Email]
you mentioned the smell of some beef.

some times My wife will make a roast and the smell when I cut it will turn me off that piece of meat. A few hours later after it has sort of been able to breathe It will seem ok and I will be able to eat it. I had assumed it was some sort of chemical or medicine that was in the animal that was causing the smell. My wife says Im crazy and she cant smell anything objectionable. Any comments?


Fern(Mi)    Posted 05-14-2004 at 04:24:05       [Reply]  [No Email]
Have same problem with tongue and heart. Like eating them cold thin sliced for sandwitch meat. Hot, forget it unless sliced and diced and hidden in some chop-suey.
Arby's beef turns me off. Folks tell me it's alright. But here the scent drives me off.
I sympthize!
fernan


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