First time to the Butcher

farmerjon · #1 03/09/10, 08:09 AM

I will be sending a 3 year old bull to the butcher in the next couple weeks to put in the freezer. I will also be selling some to freinds and family. What are some things I should ask or watch out for? I am using a local butcher that I have heard mix reviews from people over. Either love em or hate em I guess. Any tips or hints would be great. Thanks everyone.

haypoint · #2 03/09/10, 10:39 AM

Bulls sell cheap at auction, even 3 year old ones. The "market" for bulls is limited. Before I made plans to sell meat from this bull, I'd try eating some steaks. I see lots of bulls going to a low grade processor, right along with worn out holsteins.
You didn't mention breed. Have you been graining this guy?

Tips? Have it all ground into burger.

farmerjon · #3 03/09/10, 10:52 AM

Quote:

Originally Posted by haypoint

Bulls sell cheap at auction, even 3 year old ones. The "market" for bulls is limited. Before I made plans to sell meat from this bull, I'd try eating some steaks. I see lots of bulls going to a low grade processor, right along with worn out holsteins.
You didn't mention breed. Have you been graining this guy?

Tips? Have it all ground into burger.

He is an Angus Herford cross.
He is almost 3 years old. He was ment to breed my cows, but he has not been working out. I know bulls are going cheap and thats why I do not want him going to the auction. I would rather put him in my own freezer then give him away.

francismilker · #4 03/09/10, 08:29 PM

If he's three years old you might plan on lots of hamburger and slow-cooking roasts. I'm not sure how tender he will be.

copperhead46 · #5 03/09/10, 09:15 PM

My butcher told me that they won't process any animals over 30 mlonths anymore. Said it's too much aggrivation, they have to pull out the spine and other stuff and the "gut wagon" won't take it, so they have to find another way to dispose of it.
I'm with Francismilker, roasts and ground beef with some soup bones.
P.J.

farmerjon · #6 03/10/10, 10:41 AM

I called the butcher and gave them my information. He did not say anything about his age. Was told there is a Slaughter Fee and $18 disposal fee and .38 per pound cut and wrap. I'm pretty sure he is going to be mostly hamburger anyways, but he said he could see how it was and maybe get some cuts. We will see.

farmergirl · #7 03/10/10, 03:22 PM

Ours also will not take anything over 30 months old. As for cuts, why not have some ground up and put into smoked sausages? Hamburger and roasts sound like a good idea as well.

lonelyfarmgirl · #8 03/11/10, 07:12 PM

I Disagree! We only put bull meat in our freezer. we like it best.
Definetely ask for the tenderloins! get chuck roasts too. ribeyes are also quite tender, especially if you have them sliced 1/2 inch, instead of 3/4inch.
Also make sure to specify what you want the fat ratio to be in your burger (80/20) is what we do. If you dont, you will get them back greasy.

there are hotdogs - ask for no nitrites in the seasoning. get the liver. it will come sliced in tubs. you can get the heart tongue and tail if you want it too.

hot dogs will run you an extra 2$ a pound, and hamburger patties will cost you an extra 50 cents a pound.

if you have dogs, ask for all the bones and fat scraps back..free dog food!