Post by Kelsey on Dec 28, 2006 17:29:56 GMT -5
Hello,
It's been a while since I posted, but I figured I should probably follow up on how T-Bone turned out (as beef).
Here's the original post: familycow.proboards32.com/index.cgi?board=cow&action=display&thread=1152596158
We had T-Bone slaughtered November 5 by a mobile butcher. He was about 2 years and 3 months old, completely grass and hay fed with not a single bite of grain in his life. A week earlier, I had weight taped him at 1672 lbs (86.5 inch girth), and 57 inches tall at the shoulder. The butcher thought he was 1500-1600 lbs.
He hung for a little over 2 weeks (dry aged), and we picked up the beef today. With an 816 lb hanging weight, we got back about 500 lbs of beef (cut and wrapped).
So far we've had burgers, and a cross-rib roast for Christmas Eve. It is by far the best beef any of us have ever had. It is so flavorful, tender and juicy, and very well marbled. I was surprised at that because he's never had grain, but I guess it's because he was old enough.
Here is a chart of cuts that we got. All of the weights are estimated, except the ground beef. I think we underestimated the weights a bit.
Cut, Size (lbs), #of Packages, Total Weight
Ground Beef 1.5, 164, 246
Soup Bones 1.5, 10, 15
Stew Meat 1, 8, 8
Rib Steak 5, 5, 25
Sirloin Tip Roast 5, 4, 20
Short Ribs 3, 8, 24
Top Round 5, 5, 25
New York 2.5, 4, 10
Cross-Rib Roast 3.5, 4, 14
Tenderloin Roast 4.5, 2, 9
Flank Steak 1.5, 2, 3
Sirloin Steak 1.5, 12, 18
Rump Roast 4, 2, 8
Brisket 4, 2, 8
And here are some "before and after" photos.
Look at the marbling!
This was our Christmas Eve cross-rib roast.
Kelsey
It's been a while since I posted, but I figured I should probably follow up on how T-Bone turned out (as beef).
Here's the original post: familycow.proboards32.com/index.cgi?board=cow&action=display&thread=1152596158
We had T-Bone slaughtered November 5 by a mobile butcher. He was about 2 years and 3 months old, completely grass and hay fed with not a single bite of grain in his life. A week earlier, I had weight taped him at 1672 lbs (86.5 inch girth), and 57 inches tall at the shoulder. The butcher thought he was 1500-1600 lbs.
He hung for a little over 2 weeks (dry aged), and we picked up the beef today. With an 816 lb hanging weight, we got back about 500 lbs of beef (cut and wrapped).
So far we've had burgers, and a cross-rib roast for Christmas Eve. It is by far the best beef any of us have ever had. It is so flavorful, tender and juicy, and very well marbled. I was surprised at that because he's never had grain, but I guess it's because he was old enough.
Here is a chart of cuts that we got. All of the weights are estimated, except the ground beef. I think we underestimated the weights a bit.
Cut, Size (lbs), #of Packages, Total Weight
Ground Beef 1.5, 164, 246
Soup Bones 1.5, 10, 15
Stew Meat 1, 8, 8
Rib Steak 5, 5, 25
Sirloin Tip Roast 5, 4, 20
Short Ribs 3, 8, 24
Top Round 5, 5, 25
New York 2.5, 4, 10
Cross-Rib Roast 3.5, 4, 14
Tenderloin Roast 4.5, 2, 9
Flank Steak 1.5, 2, 3
Sirloin Steak 1.5, 12, 18
Rump Roast 4, 2, 8
Brisket 4, 2, 8
And here are some "before and after" photos.
Look at the marbling!
This was our Christmas Eve cross-rib roast.
Kelsey