Country Living
Country Living, Country Skills
Country People

KountryLife.com - A Country Living Resource and Community
Community
Message Board
Country Topics
Trading Post
Memory Lane
Country Skills
Country Cooking

Channels
Gardening
Livestock
The Kitchen
Machinery
Tools

Photographs
Photo Gallery
Vintage Photos
Special Collections

Fun
Country Humor
Country Sounds
Coloring Book
Interactive Story

Farm Tractors
Pictures
Tractor Parts
Tractor Manuals

Miscellaneous
Classic Trucks
Antique Tractors
Modern Tractors
Site Map
Links Page
Contact Us

  
Country Talk Discussion Board

Re: About butchering a steer


[ Expand ] [ View Follow Ups ] [ Post Followup ] [ Return to Forum ]

Posted by Dell (WA) on June 26, 2004 at 15:37:47 from (198.81.26.17):

In Reply to: About butchering a steer posted by Meg PIlkington on June 26, 2004 at 13:31:00:

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


Follow Ups:




Post A Followup

Name:
E-Mail:

Subject: Re: Re: About butchering a steer

Comments:

Optional Link URL:
Link Title:
Optional Image URL:

Email Notification: If you check this box, email will be sent to you whenever someone replies to this message. Your email address must be entered above to receive notification. This notification will be cancelled automatically after 2 weeks.



[Home] [Search]

Copyright © 1999-2013 KountryLife.com
All Rights Reserved
A Country Living Resource and Community