Butcher tips!

topside1 · #21 09/09/14, 06:41 PM

Lean, purple, tenderloin, get me my bib ma....Topside

konnan1 · #22 09/11/14, 09:27 AM

Quote:

Originally Posted by MO_cows

I would have expected the meat to be pale color and mild in flavor, it is veal after all. But purple???

Did you take any weights? Curious what his live weight was, and how many pounds of meat were yielded.

Glad it went so well, the odds were against you.

Ya Purple, it was such a deep/rich color. Was very impressed/surprised. It was out for all 5 months on nice pasture and a ton of mommas milk, no grain. As for weights....most of it was ground, at least 125lbs ground. Plus ribs, a few roasts, and some nice sized backstraps....I'm totally guessing here, but I would have well over 200lbs of meat. No idea on live weight, regret not being a bit more precise. But it was the first calf we butcher, 2nd one we have raised....still learning

eruehr · #23 09/13/14, 07:33 AM

We do this with our jersey bull calves too - milk and grass for 4-6 months and then kill them once it cools down a little. Hang overnight and butcher the next day. Best Beef ever. Like OP says - nice and dark, tender as all get out. Jerseys are great at 5 months on milk and grass - or years later on grass and grain - they've got that long, super skinny period in between!
The very best thing is the kidneys - fried in a little suet (you gotta cut through it to get to them). Super fresh - don't even let them cool down all the way!