Post by oregonian on Sept 14, 2012 19:43:10 GMT -5
Just wanted to get some ideas what others are doing when it comes to feeding steers before butchering. Our last one turned out tough so we got tenderloins and the rest was burger. I heard corn feed works the best but not sure of the amounts. Our next cow to butcher is going to be a heifer Holstein, she is currently 14 months old and our planes for her to be a nurse cow have changed any suggestions
Post by debsbread on Sept 14, 2012 20:26:51 GMT -5
Hi and welcome! Grass fed is what we do here...no feed at all, maybe some alfalfa pellets as a treat, but no grain. Grain fed beef is different from grass fed, in that it has more fat marbling, making it taste different and sometimes be more tender....but you give up the healthy benefits of home grown beef. Grass fed is an "acquired" taste! ha!
There will be many opinions on this. We take our steers, bulls, whatever at about 2-2.5 yrs of age usually. Older cows (as in older than 4yrs) are always made into ground beef and we do pull the tenderloin out and keep it whole. You will have to adjust to the taste and texture of grass fed. It does take more cooking time and lower temps as well, but it is healthier. I always have my ground beef pushed through the "sausage plate", which means it is ground fine...never had a tough burger doing this, no matter the age of the cow.
Many factors will come into play with each cow....the breed, the age, the feed, the body condition, etc...even the butcher plays a big part...one butcher we use makes THE best hamburger (the fine plate) but cannot cut a decent Ribeye to save his life! So, we have two butchers to use depending on which cuts we want back.
They'll be other here with other ideas, too.... ~Deb in GA
I grain feed for 90 days before butcher and everyone that buys it says it is the best beef,they have ever ate,I just use 3 way to feed out it has some corn but not alot, I prefer grain fed Suzanne
2 children Steven and Leila permitted 006 RCM Dairy Lilly a sale barn rescue jersey Sapphire Jersey Sweet Pea Jersey/Hereford Ginger the Jersey/Highlander/Angus/Hereford heifer Lettie the salebarn jersey heifer chickens and some guiny hens house cats KC , Stinker + strays 1 cow dog X was my Moms Girl Emmy a Fjord QH X mare 2 piglets Miss Piggy and Charlotte and the ever changing bottle calves
What you feed depends on if you want grain fed or grass fed. I'd heard all the naysayers who kept going on about how "gamey" and tough grass fed beef was, and how the ONLY way was grain fed, then the ones who said that grain fed was "pasty" and like cardboard, and way too fatty, and the only way to go was grassfed. Seems like people are split about 50/50 on that subject.
So we did grass fed. We had a guy come out and shoot and gut our steer right here at home, so there was no stress for him and no fear or adrenaline rush (he popped him in the forehead with a .22 to knock him out, then cut his throat and hoisted him to gut and bleed out), and I cannot stress enough, THIS IS THE BEST MEAT I HAVE EVER EATEN! There's just the right amount of fat (not much, but I like my beef lean) and it's SO tender. Some of the steaks you can literally cut with a fork.
Although I now know I prefer grass fed over grain fed hands down, I don't think it has as much to do with what they're fed as how they're killed and how the butcher handles it afterward (i.e. how long it hangs, how much fat cover is left on during aging, etc.). Apparently, we have an excellent butcher, because I have not had one single bite of this beef that was less than perfect. I hope this guy never retires, because I want him to do every beef for us from now on!
If we had used the other butcher, we would have had to load the steer up in the trailer, take him 40 miles to the butcher and leave him in a concrete pen overnight. He would have been scared and frightened, which I didn't want to do to him anyway, but then some stranger would have come in and shot him, and I think the meat would have been horrible because of the stress and fear. Anyway, that's what I think...
Post by justgoodlikethat on Sept 15, 2012 18:35:22 GMT -5
I agree with Lannie....the butcher AND the kill method have a LOT to do with how well the beef comes out. We have used both the butchers available in this area and it was different each time. We DO have a "kill man" who comes out and does the kill here on the farm every time, but sometimes during deer season we can't take it to our regular butcher because he is covered up with deer and has no room. The regular butcher we have never had an issue with, but the other one we don't like because the meat tasted off. I don't know what they did differently, but we have stopped killing beef during hunting season so we don't have to deal with it. Our pigs , on the other hand, turn out better with the second butcher(go figure) so he does our piggies.
Post by dcmercedes on Sept 15, 2012 18:56:39 GMT -5
We just took our steer in to be butchered and fed nothing but grass. He was 2 years and 1 month when he went in, and when se saw him next to the other steers ready for butcher he was bigger. Grass fed beef is healthier than grain fed more omega 3 less omega 6 here is an article on grass fed beef - theancientpathsfamilyfarm.wordpress.com - we free feed with large round bales.
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