Old cull cow

[Rob30]

We have an old cull highland cow. Looking for ideas on what to do with her.

[tinknal]

If she is healthy and her teeth are good I would put her on good grass until fall and then make hamburger out of her.

[springvalley]

Dito. >Marc

[Ronney]

Rob, a few years ago I had a bull that contracted MCF. This doesn't render them unfit for human consumption but his deterioration was so swift that sending him to the works was out of the question. We got the homekill guy in and had all the meat processed into sausage, mince and corned beef. I'm not a fan of bull meat but this was some of the best processed meat I've eaten. Your cull cow should be the same - corned meat, sausages of various types, mince, salami etc. The fillet and scotch fillet might be worth retrieving is it is hung long enough.

My cull ewes and rams go the same way.

Cheers,
Ronnie

[SpaceCadet12364]

We did a 7yo Highland cow we culled.....the steaks were AWESOME! Sirloins the size of dinner platters, and we had people try it that could not tell the difference between that 7yo cow steak and a 24mo steer steak.

Definitely keep the better steak cuts......if your butcher/processor is worth his/her salt, they should be able to help you make some of those cut decisions based on the carcass condition & quality of the meat. Down here in the US, over 30 months old they remove the backbone, so you don't get those Tbone cuts (think its a strip steak & filet?). Is that 30 month rule the same up there in Canada?

[Ross]

Yup you lose the T bones from steers (etc) over 30 months in Canada too.