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Author Topic: Steer Question  (Read 1972 times)

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Offline olcowhand

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Re: Steer Question
« Reply #20 on: August 10, 2018, 04:50:10 AM »
Only Hide I've had tanned and kept.....

They say the mind is the first to go; I'm glad it's something I don't use!

Ezekiel 36:26-27

Offline Roxie

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Re: Steer Question
« Reply #21 on: August 10, 2018, 07:46:13 AM »
Not a fan of grass only fed beef.  I know there is a big market for it, but I like my beef with sufficient fat for flavor and keeping moisture during the cooking process.  You couldn't give me grass only.

We use grain supplement daily in the evening feed, which we also use that time to get them into the barn and get a visual check on any problems that may have happened.  The cattle are also very accustomed to being around people and being handled.  The rest of the time, the cattle are free to graze.

A quality butcher and sufficient hang time makes all the difference in the world.  I specify that any ground beef be 80-20.

If we were raising beef for anyone other than ourselves, and the customer told me he wanted grass fed only, I would tell them that they had to take the entire steer, no half's for me. 
Save a farm today or starve tomorrow.

Offline chevytaHOE5674

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Re: Steer Question
« Reply #22 on: August 10, 2018, 07:55:28 AM »
Not a fan of grass only fed beef.  I know there is a big market for it, but I like my beef with sufficient fat for flavor and keeping moisture during the cooking process.  You couldn't give me grass only.
My grass feed Galloway has very good flavor and as long as it's cooked right has plenty of moisture in it. I've fed a lot of people over the years that have said "you couldn't give me grass only", and all of them have enjoyed the meat, and some of them even buy halves from me on occasion.

Offline Southside logger

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Re: Steer Question
« Reply #23 on: August 10, 2018, 09:07:10 AM »
There is a right way and a wrong way to grass finish a beef, sadly most is done the wrong way and it gives the product a rightfully deserved bad name.  A very lean beeve, poorly aged and then cooked fast over a hot BBQ is a recipe for a horrible eating experience.  

Prime is very hard to achieve on grass but we do usually get choice grade on them, I run the steers with our milk cows so they get moved to fresh pasture every day which makes a big difference.  
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Offline Claybraker

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Re: Steer Question
« Reply #24 on: August 10, 2018, 01:35:52 PM »
I've had some mighty fine beef in Argentina, which they told me was grass fed. Dunno, but I understand they are starting to use more feedlots. I suspect those who claim genetics and how it's aged have more to do with the final quality are correct.

A steady supply of cheap beer always causes me to put on some weight quick. Try that with Buttercup and see how he responds. With craft breweries on every corner disposing of the spent grains is a problem for them.

Offline Raider Bill

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Re: Steer Question
« Reply #25 on: August 10, 2018, 04:01:05 PM »
These are pastured by the guy that owns the land across from me in Tenn. His pasture is hard scrabble red clay with some weeds and grass at best. The heard never gets culled down or rotated so even in the best season the grass is short. He does drop a roll of hay weekly for 25 or so head. They never get grain.
They hang for the maximum of 14 days.

He sells me a calf for $100 and lets it stay with the heard until I'm ready to slaughter. I get a couple every 2-3 years. and let them go for 3 on his pasture.

This time I'm splitting one with another friend who's driving me crazy and his over thinking this process.

I generally get burger meat, cube steak, some roasts and stew meat. My friends planning on his freezer being filled with 3 inch USDA prime, marbled porterhouse and rib eye steaks. He's fixing to be disappointed.
The First 60 years of childhood is always the hardest.

Offline olcowhand

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Re: Steer Question
« Reply #26 on: August 10, 2018, 08:05:44 PM »
Raider Bill,
It sounds to me that you've done all you can to talk sense to your buddy, but he's got his own ideas.
You'll probably have to chalk this up to "No good deed goes unpunished."
The guy thinks he's doing something great, and maybe it will work out where he may have justification for that, even if it's in his own mind.
You're trying to do your friend a good turn, and I commend you. We need more folks like you in the world.
They say the mind is the first to go; I'm glad it's something I don't use!

Ezekiel 36:26-27

Offline Southside logger

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Re: Steer Question
« Reply #27 on: August 10, 2018, 10:57:08 PM »
For the sake of the friendship it might be best to just go with it and forget the extra expenses. When it turns out that he doesn't get what he expected then maybe he will listen and learn. If you don't go along he may blame you and do the "I told you so" thing. 
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Offline Corley5

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Re: Steer Question
« Reply #28 on: August 11, 2018, 10:15:00 AM »
I grew up on grass/hay fed beef.  We never fed anything else.  I much prefer grain finished these days.
Burnt Gunpowder is the Smell Of Freedom

Offline Raider Bill

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Re: Steer Question
« Reply #29 on: August 13, 2018, 09:11:50 AM »
Well he's so convinced that he went and bought another 500 pounds of beef builder. Buttercup's last day is the 19th.

I give up.
Just going with the flow now...

Maybe there will be some fat to put in the ground beef.
My cut list is, roasts, cube steak, stew meat and ground beef.
The First 60 years of childhood is always the hardest.

Offline Southside logger

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Re: Steer Question
« Reply #30 on: August 13, 2018, 10:03:47 AM »
100 lbs of grain per day??? Is he trying to be the first guy to have a steer with a DA? Geesh.
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Enough cows to ensure there is no spare time.

Offline crowhill

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Re: Steer Question
« Reply #31 on: August 13, 2018, 09:25:39 PM »
I raise my beefers, Hereford and Hereford/Belted cross, on just grass and 2nd cut hay to at least 32 months. No grain or corn. They have always been plenty fat with good marble and put the Hamburg up at 85/15. Great flavor and tender. Fully Federal inspected and processed. Licensed and inspected to sell from the farm. In my mind and experience no additional fat producing feed is required, but must be at least 32 months of age.
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Offline Raider Bill

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Re: Steer Question
« Reply #32 on: August 17, 2018, 10:21:29 AM »
And he's off! Today will be his last day. Going to hang for 15 days.

 

 
The First 60 years of childhood is always the hardest.

Offline olcowhand

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Re: Steer Question
« Reply #33 on: August 17, 2018, 10:53:31 AM »
Farewell, Buttercup- Until we "Meat" again.... (I know; we'll never "Meat", but I thought that would be a fitting send off).
They say the mind is the first to go; I'm glad it's something I don't use!

Ezekiel 36:26-27

Offline Raider Bill

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Re: Steer Question
« Reply #34 on: August 23, 2018, 09:30:45 AM »
1501 live weight, 852 hanging.
The First 60 years of childhood is always the hardest.

Offline Southside logger

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Re: Steer Question
« Reply #35 on: August 23, 2018, 09:44:20 AM »
Did they grade it?
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Offline scsmith42

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Re: Steer Question
« Reply #36 on: August 23, 2018, 10:53:07 AM »
Lots of great info on this thread.

From what I recall growing up in Texas,

1 - 4H cows are indeed the best (best steak that I ever ate came from one).  They've been hand fed their entire lives and the meat is incredible.

Other than 4H....

1- 6 - 9 months on "sweet feed" after being raised on grass.  Sweet feed is a mix of corn, oats, barley, molasses, etc

2 - have them hang for 30 - 45 days for the best flavor.

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Offline Raider Bill

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Re: Steer Question
« Reply #37 on: August 23, 2018, 10:56:56 AM »
Did they grade it?
no grading.
They will only hang/age one for 15 days due to limited cold storage.
The First 60 years of childhood is always the hardest.


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