$300 Black Angus Cow (7-8 years old)

hotzcatz · #21 06/20/08, 03:16 PM

Wonder if she would be of any value to a rodeo as a wild roping steer?

ErinP · #22 06/20/08, 03:57 PM

No. you rope steers or calves, not cows.

ErinP · #23 06/20/08, 03:59 PM

Quote:

Originally Posted by Up North

50% -60% Yields are for beef cuts with the bone in. Completely boned out for ground beef, not including organ meats, tongue, tail, is about 25 % of weight on the hoof for older cull cows.
When you look at an old cow standing there, it is surprising how little ground beef is there.

But everything (except tail/organs/etc) is ground beef on a canner. and we usually get 50% out of slaughter aged steer but get very little meat that has the bone on...

ksfarmer · #24 06/20/08, 05:17 PM

Quote:

Originally Posted by Up North

50% -60% Yields are for beef cuts with the bone in. Completely boned out for ground beef, not including organ meats, tongue, tail, is about 25 % of weight on the hoof for older cull cows.
When you look at an old cow standing there, it is surprising how little ground beef is there.

Right on!

tyusclan · #25 06/20/08, 05:23 PM

Quote:

Originally Posted by ErinP

But everything (except tail/organs/etc) is ground beef on a canner. and we usually get 50% out of slaughter aged steer but get very little meat that has the bone on...

Sorry, but there's no way that you can get 50% of the live weight back in ground beef.

Up North is right. The 50-60% is for hanging weight, before any cuts are made. You even lose a little of that (probably 3-5%) for regular bone-in cuts. That hanging weight is what the slaughter fees are based on, so that's what you pay for, but the yield of boned-out, ground beef is about 25% of live weight.

travlnusa · #26 06/20/08, 06:13 PM

When I suggested the idea of buying the cow, I would not consider eating it. I would buy it for the $300 and, without passing my own house, take it to a livestock sale and sell it.

It's salvage value would be worth more than the $300 and gas.

ksfarmer · #27 06/20/08, 09:43 PM

Quote:

Originally Posted by travlnusa

When I suggested the idea of buying the cow, I would not consider eating it. I would buy it for the $300 and, without passing my own house, take it to a livestock sale and sell it.

It's salvage value would be worth more than the $300 and gas.

Sorry, travlnusa. I misunderstood your intentions. Your idea is probably the best one here, if the cow is healthy and in good condition and can be corraled and loaded without a lot of trouble.

tyusclan · #28 06/21/08, 08:02 AM

Quote:

Originally Posted by Matthew Lindsay

...the problem is that she is wild and can't be caught short of a 30-06.

Quote:

Originally Posted by travlnusa

When I suggested the idea of buying the cow, I would not consider eating it. I would buy it for the $300 and, without passing my own house, take it to a livestock sale and sell it.

It's salvage value would be worth more than the $300 and gas.

There's the only problem with your suggestion.

mtman · #29 06/21/08, 01:16 PM

Quote:

Originally Posted by tyusclan

No way would I want her for a breeder. That temperament will be passed on to her heifers, and soon you'll have a pasture full just like her.

She's a hamburger cow for sure.

wromg breed her to a gentel bull then after weening her calf then grind her up

we started this way we have 16 head all nice cows and none related i can walk up to anyone of them she didnt say it was meen just hard to catch

tyusclan · #30 06/21/08, 04:27 PM

Quote:

Originally Posted by mtman

wromg breed her to a gentel bull then after weening her calf then grind her up

we started this way we have 16 head all nice cows and none related i can walk up to anyone of them she didnt say it was meen just hard to catch

I guess we'll just have to agree to disagree on this one.

You're right in that she could throw a mild-tempered calf, but she could also throw one just like herself. I'm not willing to take that chance.

ozark_jewels · #31 06/21/08, 07:50 PM

We bought an *extremely* poor old Angus cow....she was supposed to be around 10 years old. We wormed her, put her on pasture and a small amount of grain. By that fall she was fat, slick and sassy. We butchered her and had the meat put into all burger and roasts(no steaks). She was delicious and tender. We had plenty of grass so her keep was very cheap.
As for being wild......do you have anyone near you who comes out to the farm to shoot, skin, gut, the beef then hauls it to the processors for the customer?? We have a guy here who does that so there is no need to catch or corner the cow/steer. He is very good and never has to shoot twice.
We found him buy calling the slaughterhouses and asking.
I would do it again in a heartbeat if I had the chance.