What do you think of this deal?

[goatmarm]

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[holleegee]

We have had beef from a mature bull and it didn't taste bad or strong but was a little tougher than from a steer. I'm not sure if it was because he was a bull or because he was older?? Either way it tasted good!

[ozark_jewels]

We've been eating mature Jersey bull for years.....dang good stuff it is!

[goatmarm]

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[Callieslamb]

sounds like you need to compare the cost to the price of ground beef - that is most likely what you will need to make it into. We always used to butcher steers at 18 months to 2 years - never 3 unless a cow broke her leg or something. Might still be a good deal to you though.

[gone-a-milkin]

Are you to pay the entire cut/wrap? or only half? and what does "finishing" mean w/ a big ole bull? Whenever we think of these kinds of deals, we just do the math, as Callieslamb has said. I am just wondering about the 'finishing'...

Bulls meat can be fine to eat, rather dark...good ground. How much does good burger cost? And do you have the freezer space?

[sammyd]

Have him cut before you finish him.
Lots of guys around here raise beef as bulls they say they put on weight better tht way, then they cut them before shipping to finish.
Supposed to be good tht way.

[lyceum]

We eat nothing but intact bulls. Never had a problem with bad tasting meat. All the cuts are great. We have sold to quite a few other people and they have nothing but good things to say about it. We have several people that have been customers for several years and look forward to it every year. They grow better, put weight on faster. We can pack upwards of 1200 pounds on a belted galloway and they are not huge to begin with. Our last years bulls will be ready for butcher later this year.

Carisa

[goatmarm]

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[ozark_jewels]

Originally Posted by goatmarm

I will go figure out what I'd be paying for 1/2 a bull worth of burger, and go from there. Thanks

I'd value in some good roasts if I were you. The roasts off our bulls are great, pass on the steaks though as they can be a bit chewy.....but the roasts and ground beef are delicious.
We also fattened up a ten year old Angus cow last fall. She was a stick when we bought her, three months later she was as fat as a tick on pasture, hay and grain. Her roasts, steaks and burger are all great. Not tough at all, even the steaks which surprised me.

[luvrulz]

That's all we butcher around here and friends and family rave about how good our beef and pork taste..... We don't find it affects the taste of the meat and you'll be surprised yourself!

Does this person have any from the last one he butchered that you could sample? Just a thought to put your mind at ease.....and your taste buds!

[heritagefarmer]

Originally Posted by lyceum

We eat nothing but intact bulls. Never had a problem with bad tasting meat. All the cuts are great. We have sold to quite a few other people and they have nothing but good things to say about it. We have several people that have been customers for several years and look forward to it every year. They grow better, put weight on faster. We can pack upwards of 1200 pounds on a belted galloway and they are not huge to begin with. Our last years bulls will be ready for butcher later this year.

Carisa

Carisa,
From our 2 beltie cows, we got one heifer so far, and DH is hoping for a bull in April from the other one, to eat, never considered keeping him intact though.
What issues does this give you? presumably he has to be kept separate from sisters and mothers? Not sure I'd want the hassle of that to be honest; although I guess he could go in with the stallion, who is probably also going to be a pest later on. isn't it just easier to get them done? We prefer the rubber band method, at what age whould we do that?