What would you say?

Kycrawler that's about what I get for mine in the 45 cent range ...
why I eat them

would an uncastrated bull cause the musky flavor?

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misera est servitus ubi jus est aut incognitum aut vagum
(miserable is that state of slavery in which the law is unknown or uncertain)

Yep. They are called "Bologna Bulls" and are sought after because they are a large slug of muscle with very little fat, so you can make your bologna mix with the meat portion from the bull and the fat from pigs. Manufacturers like that. My neighbors older (six years) Angus herd bulls go for that.

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-Northern NYS

That must be what my dad was talking about - and truth to tell, it came out when I was practically living on salami and crackers one summer as a kid, as in "you know what that stuff is made of?...."

Ok for hamburger the older the tuffer the bull there's a reason prime steaks are 22 bucks a pound they a tender n juciy after a couple min's on the grill .if cooked in the crock pot or pressure cooker .or the burn me hunk a beef and gimme a sharp knife .differint taste for differint people .if the reason is to fill the freezer at the least cost and you use lots of hamburger the older bull may work .buy raiseing my own calf at my farm no chemicals pamperd well fed so we can enjoy the better than can be bought at the store qormeit quality makeing the extra effort and expence worth it .the profe can be resurched at the picknic table when your guest eyes light up and complements start flowing instead of wiskey and katusp or A1 :-) . No bull

No it is the regular wrapping in the white freezer paper. The way they do it is saran wrap and then paper over that. I just think that it is better that way. We have had meat in the bottom of the freezer for up to 3 years with no issues.

Your typical baloney bull from a good operation is tick fat. The usual reason these bulls are culled is that that they just become too big. Baloney is full of fat, and that is why they like these bulls for it.

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Flaming Xtian
I like your Christ, I do not like your Christians. Your Christians are so unlike your Christ.
Mahatma Gandhi


Libertarindependent

I do not know the term tick fat. All I know is my neighbor's Angus are never fed grain in their lives and live off pasture and grass hay, and fat is not what I would call them---they look like solid muscle to me.

Bologna is the same thing as hot dog mix, just made into bologna shape. So it does run 30% fat if I remember my meat course correctly. If you have a lot of fat ready for sausage (bologna) from pigs and you need lean, then a bull is the best place to get it. At least, that's how I understand it. Maybe a Bologna Bull doesn't really mean anything about fat content at all? A fat bull goes into bologna for one mix, and a lean one into bologna for another?

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-Northern NYS

Bulls make great hamburger. The meat is lean. Tons of boxed bull meat is imported from New Zealand every year. Added to the trim fat it makes great burger. This has been common for 60 years.
I recently had a 2200 pound 4 year old Angus bull that I sold at Auction for 78 cents a pound. I would have prefered butchering him and after getting a few choice cuts, having the whole thing ground into burger. But since I don't know 10 people that would buy 90 pounds of burger or 100 people that would buy 9 pounds of burger, auction was the only option.
Grass fed beef will taste "off" if you were raised on grain finished beef. With less marbling, it will be dryer and tougher. But the OP foul tasting beef and odd watery burger, I suspect a train wreck of an old range cow and an inexperienced slaughter job handed off to a nasty butcher.

Ever looked at the inside of one?

They will have lean meat (little marbling) but great slabs of fat covering the hindquarters, loins, ribs, brisket and so on with a large amount of abdominal fat (suet) To boot.

__________________
Flaming Xtian
I like your Christ, I do not like your Christians. Your Christians are so unlike your Christ.
Mahatma Gandhi


Libertarindependent

Wonder if he didn't get his own cow back we know of some places that SAY its your meat but they sell meat that looks 100 times better than what you get back we had that problem before and went and complained to them and there like look that was your cow it was a bad one it happens sometimes

Well we didn't go back there anymore cause we couldn't prove it wasn't our meat even though some of the hamburger was lighter red color and some was darker and some was fatty and some was not yea please tell me how you can get a mixture like that in different packages