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Country Discussion Topics
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About butchering a steer
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Meg PIlkington    Posted 06-26-2004 at 13:31:00       [Reply]  [Send Email]
I was wondering how much meat and how much of each kind of meat you get out of a 600lb steer could someone out there tell me. Thank you


Fern(Mi)    Posted 06-26-2004 at 16:08:58       [Reply]  [No Email]
Let him grow to eating size. Read above thread. Unless of course the critter's sick. Then butcher.
Fernan


Ron/PA    Posted 06-26-2004 at 16:03:18       [Reply]  [No Email]
Meg, you don't say what breed you're going to butcher. General rule is 50%
600 lbs is barely a steer, more like a calf. Even with our holstines, 600 lbs is no where near ready to butcher.
Good luck
Ron


Dell (WA)    Posted 06-26-2004 at 15:37:47       [Reply]  [Send Email]
Meg........quick rule of thumb: hanging weight is about 1/2 live weight. (that means the offal, gutts and hide is thrown out to make dogfood, oops that protein meal) About 1/4 hanging weight is prime stuff, (steaks) About 1/4 is burger, (scraps/trimmin's) Flip a coin on yer likes for the rest of the carcass. Because burger is so more readily used than roasts and such, oftentimes 1/2 the hanging weight is turned into burger. 'nuttin' like a prime-rib roast but you loose rib steaks........Dell


deadcarp    Posted 06-26-2004 at 15:01:14       [Reply]  [No Email]
If it's like ours, you'll get about 2/3 with the bones in (400 pounds) and 1/2 boned (300 pounds). The rest we never measured. Course we sometimes grind T-bones for hamburger if we get steaked-out. Except save the backstrap as-is. Yum! :)


Meg PIlkington    Posted 06-27-2004 at 05:25:00       [Reply]  [Send Email]
I just want to thank you all for your help. One more question what kind of steer is the best to butcher?
Thanks again and I hope you all get the fire undercontrol


Clod    Posted 06-26-2004 at 14:09:39       [Reply]  [No Email]
Please stand by..Somebody knows.. They are fighting a forrest fire now.


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