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- Oct 18, 2020
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Yep - that is how we do it........
The frontloader would work to hang the cow.
Works well at getting the blood and guts out.
Yep - that is how we do it........
The frontloader would work to hang the cow.
Bulls/cattle can smell/sense if you are scared. If they do, they will behave worse.
The best frame of mind to be in when you handle cattle is the right blend of calm and assertive.
If you do have to back down in a confrontation with a bull/cow, then it is time to get rid of that animal. If it has dominated you once, it will remember and be likely to want to do that all the time. If your other stock see that happen, they may be more likely to try that on too.
Breeding with temperament as the top priority is the best way to get safe cattle. My current bull is essentially a 2000 pound puppy. He likes me to hand feed him and when we yard with him in the herd, he is no more trouble than any of the cows. In a paddock he regularly lets me get close enough to touch his head.
Back twenty years ago we had a psycho bull that tried to kill me in the yard. A cow stepped in between me and the bull and stopped the encounter. To this day, I interpret that she didn't want anyone to "hurt the boss". We selectively kept her calves and their descendants - they are now about 25% of the herd.
I never forget that cattle are first and foremost food for us humans - but they still can be interesting animals.
I done deer,hogs,chickens,rabbits.
After I did my first deer without any help, think I could do a cow to halfs.
I have a brother that was a meat cutter for 10 years, so I would have help with the steaks & roast, everything else would be ground meat.
The frontloader would work to hang the cow.
Only after its skinned and gutted.Only if you now know how to butcher & preserve 900 pounds of hot bloody meat!
Just out of curiosity, anybody seen any neck roasts lately? you can get the head here, but not the full neck. that's some good meat right there!
I got a very large deer with a good neck roast (big for whitetail in S.C.), but have not had a whole cow since I left home.Just out of curiosity, anybody seen any neck roasts lately? you can get the head here, but not the full neck. that's some good meat right there!
Probably a local thing then.the Mexicans here like to BBQ the head and neck for special holidays and weddings.I would venture that they would not be available in a local meat market as nearly all beef comes in from the packer in a box of what are called primal cuts. Neck is not a primal cut.
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About the only way you are going to get neck is to find a custom kill shop out in the country that sells meat.
You will probably need to reserve it as it is probably ground up in most cases.
I would highly recommend the chuck eye roll, (far left of the diagram, third up from the bottom #2275)
It is the same muscle mass as the ribeye, so it has excellent flavor, it is around 80% lean with no huge clods of fat, and after cooking you can eat 100% of it with no waste other than cooking shrink.
I have smoked it and sliced it end to end, it is moister, better flavored and way less fat trim than a brisket.
Chuck eye will probably cost about the same as brisket, however, with brisket you will have around 50% fat trim loss after smoking.
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