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festus51
Orange Level Access Joined: 26 Mar 2017 Location: Osage City, KS Points: 1639 |
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A few years ago I turned calves out to pasture. One heifer was a bit skittish , I thought well she will tame down getting grain every day. Well that fall when it is time to take them off pasture she will not load and hits a 6' tall fence 3 times and finally breaks it down. Well for Thanksgiving that year I told son -in law to bring his knives. The closest I could get the that heifer was 75 yards and that is where she dropped. Almost as good as deer hunting.
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We the unwilling Led by the unqualified Doing the impossible for the Ungrateful
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Kansas99
Orange Level Access Joined: 26 Feb 2015 Location: W Kansas Points: 4807 |
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Festus, was she a dark cutter?
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festus51
Orange Level Access Joined: 26 Mar 2017 Location: Osage City, KS Points: 1639 |
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No not really Shot her in the head and cut the throat fast and had her gutted fast.
I hope to heck I never see an other one like her!!
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We the unwilling Led by the unqualified Doing the impossible for the Ungrateful
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festus51
Orange Level Access Joined: 26 Mar 2017 Location: Osage City, KS Points: 1639 |
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Kansas 99 you ever have one like that?
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We the unwilling Led by the unqualified Doing the impossible for the Ungrateful
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Kansas99
Orange Level Access Joined: 26 Feb 2015 Location: W Kansas Points: 4807 |
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I sure would like to know what causes those dark cutters, when you hang them the packers knock the hell out of you for them. Feedlot managers always claim there are more when its hot out, but I always figured it was caused from getting worked up, but I still have no idea.
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Kansas99
Orange Level Access Joined: 26 Feb 2015 Location: W Kansas Points: 4807 |
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Festus, yes years ago I took one to a little butcher shop day ahead and they put her in a pen big enough for a fat hog maybe, and the meat was definitely dark, tasted fine but you would have thought it was a 14 year old cow by looking at it. I figured she got nervous and wound up in that little pen the day before they butcher her and that's why I always have thought that's what causes a dark cutter but maybe not. I know over the years hanging pens of cattle I've had dark cutters from time to time and man they ding the heck out of you.
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festus51
Orange Level Access Joined: 26 Mar 2017 Location: Osage City, KS Points: 1639 |
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well KS 99 I did shoot this one through the head And I did not push her when I shot her in the head. I have eaten cattle that have been excited when killed. They are pretty tough eating. What city are you close to? If you don't mind me asking?
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We the unwilling Led by the unqualified Doing the impossible for the Ungrateful
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Tbone95
Orange Level Access Joined: 31 Aug 2012 Location: Michigan Points: 11398 |
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Steers 4-500 pounds???? That's a 5 month old calf? |
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Tbone95
Orange Level Access Joined: 31 Aug 2012 Location: Michigan Points: 11398 |
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500 pounds of net meat in the package would be about right. . . But, 150# of pork in a package would be a lot....hmmm...
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chaskaduo
Orange Level Joined: 26 Nov 2016 Location: Twin Cities Points: 5203 |
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We always had 4 or five fridgerators we'd plug in and use for pre cooling and holding, while daily adding from them to the 2 freezers. Never pack a bunch of meat on top of each other or else they cool to slow and can spoil. The faster the freeze the smaller the ice crystals formed in the meat. The smaller the ice crystals the less cell rupturing. Long cold slow thaw helps to hold the moisture in the meat also. I only have 2 fridges and a freezer now a days for Ma and I. We could always find fridges free for the hauling that worked just fine, people just remodeling etc.
Hope that info helps you Jeff.
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1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp
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Kansas99
Orange Level Access Joined: 26 Feb 2015 Location: W Kansas Points: 4807 |
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West of Rush Center, I'm kinda what you call in the suburbs.
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Ray54
Orange Level Access Joined: 22 Nov 2009 Location: Paso Robles, Ca Points: 4367 |
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The big time meat processes don't take time to aging beef this day and age,look at how much interest on the money they have tied up in inventory.
With the grass fed beef and eat local yuppy stuff,we have local shop with all new facility. They are always busy and you have to make arrangements ahead of time. Things happen at there time. So a few years ago had one of the Oh crap mounts. That beef was killed over a month ago and they have not called. Was 40+ days and they showed me my sides still hanging in good shape. New cooler and they control humidity much closer than the old days. Yes it was mine as it was well finished not like all the local grass fed stuff. One of the ways they try to make grass fed better eating by ageing it up to 60 days. My son likes to butcher and with wild hogs being free he experiments with lots of stuff. And every so often things get lost in the freezer. But having had home vacuum packed and frozen meat that was still very good at 2+ years in the freezer. So I highly recommend heavy duty plastic vacuum packing bags for any home butchering.
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Kansas99
Orange Level Access Joined: 26 Feb 2015 Location: W Kansas Points: 4807 |
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Ray, I'm just amazed they will hang them that long. Around here it's like pulling teeth to get them to hang them for a month. I just refuse to except anything less than 21 days. I know the meat inspectors do stamp them here and I think there is a time limit then, or so they have claimed. Big packers run them in the cooler and then have misters to make sure they don't get any shrinkage and sell a little water weight to while there at it. I don't believe they every hang for more than a few days.
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