What are you paying for ground beef

[Jstpssng]

About$4/pound. But that’s all cuts: steaks and burger. And the flavor is far better. Once you taste real young steer burger in stead of supermarket burger (old dry cow burger) you understand why we raise our own.

That's why I raise pork and chicken. It's considerably more than in the store; but you can taste the difference. Plus I know that what I raised had a good life, instead of a 3 foot cell with nothing to do but eat.

People don't understand though, why I have the jowls smoked but won't eat them... they haven't watched the pig come running out to greet them for 6 months.

 

[JasperFrank]

The only reason anyone has cows, is because of old rules from the 19th century that favor economy of scale, near free grazing on public land, and water rights.

 

[LouNY]

I must look like a sucker because noone else ever mentions the problem I have with taking a steer to processors. A few examples.
Dropped a 1100 pound steer at processer and they charged me for 770 pounds hanging weight. The finest 1100 # steer on earth will dress out 660 pounds. Took a steer in Monday and got a call Thursday saying he's ready and their freezer is crowded,please pick up asap.
After that last episode the next steer I had killed I didn't give them a work order to prevent them cutting it up without sufficent time in the cooler. Pretty clever of me,right? When I called 14 days later to give them a workorder,they gleefully announced "he's processed and ready to pick up. They used workorder i gave them 2 years earlier for processing a cow that broke a leg. I've had steaks that coon hounds couldn't chew and meat tasting like it was laced with Lye Soap. Hth would a man know what Lye Soap tastes like you might ask? Little country boys that cussed in the early fifties know EXACTLY how it tastes. For the record,those incidents took place at various processers.

We would be extremely disappointed with a hanging weigh of 770 on an 1100# steer
I don't know what breed and age you are using and that will make a considerable difference.

The only reason anyone has cows, is because of old rules from the 19th century that favor economy of scale, near free grazing on public land, and water rights.

I don't agree with that statement at all.
Plus, we have no public ground for grazing and almost no water or mineral rights get sold off from the property around this area.

 

[jaxs]

We would be extremely disappointed with a hanging weigh of 770 on an 1100# steer
I don't know what breed and age you are using and that will make a considerable difference.

The 1100# steer I spoke of was Charolais x Angus I expected to yield 51-55% live weight. Registered Angus bulls that flunk out as potential breeders and go to slaughter net 57-60% of live weight. Tell me breeds you are familiar with and % of live weight you expect them to dress out. It's too late for me to start a new program but my Grandsons will be all ears to hear what kind of steers you are raising that disappoint unless yielding more than 70%.

 

[jyoutz]

That's why I raise pork and chicken. It's considerably more than in the store; but you can taste the difference. Plus I know that what I raised had a good life, instead of a 3 foot cell with nothing to do but eat.

People don't understand though, why I have the jowls smoked but won't eat them... they haven't watched the pig come running out to greet them for 6 months.

The 1100# steer I spoke of was Charolais x Angus I expected to yield 51-55% live weight. Registered Angus bulls that flunk out as potential breeders and go to slaughter net 57-60% of live weight. Tell me breeds you are familiar with and % of live weight you expect them to dress out. It's too late for me to start a new program but my Grandsons will be all ears to hear what kind of steers you are raising that disappoint unless yielding more than 70%.

I always buy the leftover pigs from the 4h kids that they didn’t sell at auction.

 

[jyoutz]

The 1100# steer I spoke of was Charolais x Angus I expected to yield 51-55% live weight. Registered Angus bulls that flunk out as potential breeders and go to slaughter net 57-60% of live weight. Tell me breeds you are familiar with and % of live weight you expect them to dress out. It's too late for me to start a new program but my Grandsons will be all ears to hear what kind of steers you are raising that disappoint unless yielding more than 70%.

We raise Angus/Hereford crosses. I can’t remember the hanging weights, but 1100# steers typically pack out at 450-500# after cutting.

 

[jyoutz]

We would be extremely disappointed with a hanging weigh of 770 on an 1100# steer
I don't know what breed and age you are using and that will make a considerable difference.


I don't agree with that statement at all.
Plus, we have no public ground for grazing and almost no water or mineral rights get sold off from the property around this area.

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Beautiful location

 

[kenmac]

We raise Angus/Hereford crosses. I can’t remember the hanging weights, but 1100# steers typically pack out at 450-500# after cutting.

Yeah, I think 450 - 500# from a 1100# steer should be about right. depending on the steer.

This time I have a Charolais / Angus cross in the mix. He is larger than the others (Hereford/angus & straight Herefords) Just looking at him you can tell he has a much larger frame than the others

 

[jyoutz]

Yeah, I think 450 - 500# from a 1100# steer should be about right. depending on the steer.

This time I have a Charolais / Angus cross in the mix. He is larger than the others (Hereford/angus & straight Herefords) Just looking at him you can tell he has a much larger frame than the others

We had one of those once. He finished out at 1300#, but only packed out at 100# more than the Hereford/Angus. I guess they have big bones? Or the packer cheated me.

 

[Larry Caldwell]

I always buy the leftover pigs from the 4h kids that they didn’t sell at auction.

Where I live, there is no such thing as a leftover animal from a 4-H auction.