Longhorn steer.. When to process??

GrassFarmer · #1 10/02/14, 04:53 PM

I have a 17 month old longhorn steer that I think weighs around 800 lbs or maybe better. I would say he's thicker than most longhorn steers. What is the best time to process this guy? I was hoping to butcher him before I have to feed hay this winter.. Also what percentage of the hanging weight would be beef? Thanks

CowPoke · #2 10/02/14, 09:12 PM

Interesting because thats what Im raising for freezer too. Id love to see a photo of yours... Mine is on the freezer camp thread.

GrassFarmer · #3 10/08/14, 11:40 AM

Unfortunately I can't seem to post a pic.. Yours' definitely has longhorn characteristics. Nice buy!

Awnry Abe · #4 10/08/14, 09:34 PM

I don't know longhorns, but I go by the shape of the brisket. When it isn't a V, I start to drool....

CowPoke · #5 10/08/14, 10:15 PM

Abe, Where are you talking about on a steer? Can you explain or show a pic or diagram where this "V" is because Im curious too since I know Longhorns are more bony looking than like my Brangus but got this steer at a great price so hes my food for the next year and half....

francismilker · #6 10/09/14, 12:20 PM

Quote:

Originally Posted by CowPoke

Abe, Where are you talking about on a steer? Can you explain or show a pic or diagram where this "V" is because Im curious too since I know Longhorns are more bony looking than like my Brangus but got this steer at a great price so hes my food for the next year and half....

Not to highjack Abe's thread here, but when I think about the V on a steer's brisket I'm thinking about the portion of normally voided area between the dewlap and the front of the shoulder. When the steer begins to finish there will start to be a layer of fat develop there.

Otherwise, if you google a side diagram pick of a steer, look to find the 13th rib and that's where I look. When you start to feel about 1\2 to 3\4" fat cover on the 13th rib he's ready to go.

CowPoke · #7 10/09/14, 11:38 PM

Thanks Francis, that's easy understandable