Meat cuts from an aged cow

[redgate]

Hubby was called in last night to help with a cow that had slipped on ice and dislocated both hips. He shot her to put the poor cow out of her misery, and then bled, eviscerated, and skinned her. For what it's worth, she was otherwise healthy, with a month-old calf at her side. Owner thinks the bull tried to breed her and the ice caused her to do the splits. Now, I have the sides from a MASSIVE, 10 year old, full Angus cow hanging in my garage for the next week or two, aging at a perfect 36-40 degrees.

So, what are your recommendations for a cow this old? Should I age 1 week, 10 days, 2 weeks....? Should I plan to burger most of her, or should I try for some good rump roasts? I am assuming steaks are out of the question, but ribs and roasts should slow cook to tender, right? Any other experiences? Thanks!!

In other news, apparently word spreads quickly. I can just see hubby being THE guy to call when a cow is down and needs to be salvaged. This farmer was so excited to have found someone, and he knows his fair share of other cattle farmers. Hubby is building up his butcher kit each time, and is learning to be quite portable. It amazes me how many long-time farmers are clueless about how to actually convert one into meat if it can't be hauled to the butcher. Seems like such a waste. On the other hand, folks like us have never had a shortage of meat given to us! Seems most folks are happy just knowing someone could make use of it. If we can't or don't feel safe using it, the dogs usually can still get it (we only take healthy critters). We've had calls for everything from a loose bull that had to be shot, to crazy goats, to roosters running out our ears! Fun, fun!!

[haypoint]

Since you are doing the cutting and wrapping yourselves, I'd try to make steaks and roasts just as you would a much younger cow. If it turns out that it is too tough, get out the grinder.
However if you are having an experienced butcher finish up the cut and wrap process, ask him to look at it and judge as he is cutting it up. A good butcher can tell.

[Donna from Mo]

We have older cows ground for hamburger, except for the filet. You can use ground beef in so many ways!

[jwal10]

I always make roasts, I just cut them smaller and cook longer with moisture. Even steaks can be used, just not in the normal way, no dry heat cooking. Pressure cooker or crock pot works well. Some of the tastiest, tender meat has been from an older cow, oven roasted in a roasting pan with a lid, with some liquid....James

[Bret]

Just had processed a middle aged cow with a ligament injury. She could walk but I pampered her during a 48 days slaughter withdrawal that stretched a couple of extra weeks. I fed her very well and, shared 3 quarters with close friends and kept a quarter.

I kept mostly hamburger and a couple of friends still wanted to try some roasts and steaks. They have been very happy.

I found a tiny package in the freezer this morning containing a couple of tenderloin pieces and I fried them for breakfast with just salt and pepper. So tender and so flavorful.

The hamburger is super.

Glad you could process yours.

[Maria]

We had our 7 year old bull butchered this past summer, and even after hanging two weeks the steaks were pretty tough still. We had most of it done into hamburger and a little stew meat and the best steaks. It's tempting to grind up the rest of the steaks.... but we just slice the bites thin and it's not too much chewing.

[65284]

If the cow was in good body condition with a fair amount of fat I would process the loin into traditional cuts and grind the rest into hamburger. If she was than without much fat, from the hard winter and nursing a calf, I would just grind her.

If thats more burger than you can use before it gets strong tasting, you probably wouldn't much trouble quietly selling some good lean burger.

PS. We have found our Food Saver machine to be a good investment, meat keeps much longer, without significant freezer burn or drying out, when vacuum packed.

[redgate]

Thanks a bunch! I think we may try to keep the fillets, a few hind roasts, ribs (I usually BBQ and slow cook those anyway) and make a bunch of stew meat and burger. She seems fatty enough, we may try steaks just to say we did. Not sure how much we'll get out of her hip area, though. They were both totally dislocated, and there appears to be significant bruising. We'll figure it out after she ages a while.

[nosqrls]

Age her as long as you can. Some age 45 days or longer when possible.