3-4 yo Charolais good for beef?

thelendleys · #1 02/21/10, 09:56 PM

We have a 3-4 yo Charolias that has never calved. We are wanting a beef to put in the freezer. How tender will she be? How much meat approx will we have? Any suggestions?

Thanks,
Brandy

tinknal · #2 02/21/10, 10:13 PM

As for amount it depends on size and condition. An average Charolais that age and in good condition probably weighs around 1000 to 1200 pounds. Do the math on yield. The meat should be excellent if she is in good flesh.

thelendleys · #3 02/21/10, 10:43 PM

Thanks!

bruce2288 · #4 02/22/10, 09:22 AM

It depends on breeding but I'm guessing the open cows you describe will weigh over 1500 lbs. If they never calves all they had to do is grow.

TSYORK · #5 02/22/10, 11:19 AM

Anyone feel free to correct me if I'm wrong on this:

Since the bovine is greater than 30 months old some of the meat will have to be "dumped" because of the cow's age; it has to do with Mad Cow. It's neither here nor there to me, I just thought I'd fyi you on this, in case you were not aware.

Enjoy the meat!

Karin L · #6 02/22/10, 12:36 PM

TS, you are quite right about this. Also, just a note that the meat may not be as tender with a mature cow (even if she has never calved) like it would be with those animas that are 18 to 24 months of age. If she has been on grass only, she will also have a bit of a stronger taste than beefers slaughtered at 18 months to 2 years of age.

Charolais tend to have a leaner carcass than the British or British-cross breeds, which means less marbling, less fat, and probably a bit tougher meat. Of course this is all depending on her condition and her diet. I have to disagree with tinkal on the weight, because it seems to me that a Char weighing 1000 to 1200 lbs is a young, 18 month old animal, not a mature 3 to 4 year old. They can grow bigger than that, and since she had nothing else to worry about except growing, she would have to be at least 1500 lbs, if not more.

Allen W · #7 02/22/10, 01:24 PM

Quote:

Originally Posted by TSYORK

Anyone feel free to correct me if I'm wrong on this:

Since the bovine is greater than 30 months old some of the meat will have to be "dumped" because of the cow's age; it has to do with Mad Cow. It's neither here nor there to me, I just thought I'd fyi you on this, in case you were not aware.

Enjoy the meat!

The spinal cord will be removed. Porter house steaks instead of T bone steaks. Animals over 30 months have to be processed separate from younger animals and equipment throughly cleaned after processing the older anlmals.

tyusclan · #8 02/22/10, 02:07 PM

Quote:

Originally Posted by TSYORK

Anyone feel free to correct me if I'm wrong on this:

Since the bovine is greater than 30 months old some of the meat will have to be "dumped" because of the cow's age; it has to do with Mad Cow. It's neither here nor there to me, I just thought I'd fyi you on this, in case you were not aware.

Enjoy the meat!

You don't have to dump the meat, but everything has to be boned out. They cannot invade the spinal column at all.

On a 3-4 year old charolais I'd put it all in hamburger.

SpaceCadet12364 · #9 02/22/10, 10:56 PM

We did a 7 yo Highland cow......only thing we probably should have done different is the "cheaper" cuts probably should have burgered. HOWEVER....your better steak cuts, keep those in steak, those should be fine. I know that 7 yo cow's steaks were great! Sirloins almost the size of a dinner platter, and very tender.

I think alot of it depends on how you fed & treated the animal.