Is it time to process this calf?

[PrettyPaisley]

Or is he still a calf? Last August we bought 2 bulls calves and raised them on our Guernsey. They still feed off her when she allows and they seem pretty big to me but I've not done this before.

My thought was to grow them out for two years on grass and have them processed. But now I'm wondering if I shouldn't process one now. I'm thinking about how nice it would be to have the bones and fat for winter - even though I know the meat might be less than ideal since I'm raising him on grass and he's so young.

Also-I'd need to replace him with another calf ASAP - but I don't think I can raise another one in the cow like this one was. She's not been need back (long story) and I doubt she will accept a new calf. And then there is the newbie side of it that makes it even harder for me; busting up their little herd of three. I know-I bought the calf for meat and I've raised him with consideration and humanely -but this part is hard.

[jwal10]

IF it was still getting enough milk from the cow it is veal, best meat you can get. Not as much as would be if you grew it out but great meat....James

[o&itw]

If they are still "bull" calves and they have been getting milk all this time along with feed, I would think it would be time to butcher one at least. What kind of calves are they? Do yoou have any idea how much they weigh?

[Brighton]

Any estimate on how much they weigh, pictures would be very helpful!

Also are they actual bulls or are they steers??

Anna

[PrettyPaisley]

They were castrated about 4 months ago-maybe 5.
I'll see if I can get a picture of them. I figure they are about 350#? I'll try to take one with them beside Ms Moo-I know she is about 1100-1200# per the vet.

One is Holstein and the other is Holstein/Red Angus mix, so I've been told.

[Chixarecute]

They are about a year old? Probably closer to 500 - 600#. As an estimate, at this age, your meat yield will be...~40%? Any reason you can't let him grow a bit longer - say 2 more months, and still get a calf now?

[Awnry Abe]

I think you will be tremendously disappointed with what you get if you process that young/small. You will end up with the double-whammy of downerville: Not only will the cuts be tiny, but the flavor will not be there. Let that calf grow to a nice 1000-1200 lb steer. This is the voice of experience. I can't wait for my current mistake to finally be emptied from my freezer, and I regret not letting him reach his true potential.

[PrettyPaisley]

I can get another calf. There are a couple dairies around that are always selling them for about $40.

I can also wait. I've had a couple offers for them but I don't want to sell them - just eat them when it's time. And a state tree trimmer came through the other day and we were talking (he shimmied under my electrical fence instead of going around it) and his opinion was that it was time to eat them. So then my mind began to wander and thoughts of canning beef stock for the winter took over.

I'll wait. I've never had an animal I grew processed (sans chickens) so I dot know how much I got back vs. the weight. I also need to find a humane butcher - or figure out if I can sweet talk someone into helping me-though I'm sure that's much harder to come across than someone who will help butcher chickens.

[Ozarks Tom]

Unfortunately, we bought a 600# beef from a neighbor. Our yield was about 240# in the freezer. The cuts are very small, and percentage wise we'd have been much better off waiting until it weighed over 850#. Live and learn.

[Maura]

Calves aren't usually butchered before 18 months. Being raised on grass will get you the best beef you've ever eaten. Don't finish them on grain. Next time, get meat calves as they will have a much higher meat:bone ratio.

[jwal10]

I would need to see pictures, but, if the mixed breed was milk fat from nursing I would have no problem eating it now. Anyone eaten veal? I have raised many calves to 9 months on a cow and then butchered them, very tender mild meat. But the calf needs to be MILK FAT. My thought in my first post was so that you didn't have soooo much meat at one time and you could start enjoying home grown beef now. A good fat Holstein steer, ready for butcher at 2 years CAN weigh upwards of 1600 lbs, huge portions and very hard to butcher. This older veal is so much different than an immature hunk of young thin bony dairy breed animal before it grew to prime beef....James

[diamond h]

Shannon,
I'm not too far from you and use a butcher near Concord. Cruse meats. He can pick up the animal at your farm. He seems a little gruf when you first speak to him, but does quality work at a very low price.

PM me for more information.
Jeff