What percent yield are y’all getting?
The last 4 show steers my brother and I have had killed yielded a little over 60% of the hanging weight.
The last 4 show steers my brother and I have had killed yielded a little over 60% of the hanging weight.
We generally yield close to 55% but have seen variations from nearing 40% to almost 60%. When we have sold to people from regions of Africa they want basically everything so the yields are near 95% I expect. Much of the loss can be bone in versus bone out and trimming of fats. We also do not use places which plump the meat with injecting salt water. It is so hard to make good comparisons.
Our main feedstock right now is shifting from Angus/Charolais to Akaushi. We keep a Belted Galloway for milk and will add another cow who can supplement milk. We do pick up highland, jersey, and their crosses to raise up as we have continued demand for the lean, tender meat. We are a small operation.
Our main feedstock right now is shifting from Angus/Charolais to Akaushi. We keep a Belted Galloway for milk and will add another cow who can supplement milk. We do pick up highland, jersey, and their crosses to raise up as we have continued demand for the lean, tender meat. We are a small operation.
My brother buys steers from a local guy that has a small herd of well bred charolais cows and is AI’ing to high bred show steer bulls. We‘ve split one steer for the last 4 years, but my nephew is finally old enough and has one this year. I’m buying a whole steer this year and am going to split it with my kids and in-laws.
Here’s how they’re starting out. They weight around 575# each now and will be killed at the end of April 2023.
Here’s how they’re starting out. They weight around 575# each now and will be killed at the end of April 2023.
I worked in the retail, and wholesale meat business since I was a kid, with my dad. and have cut stakes for just about every restaurant in NE Ok. working part time for Tulsa Beef, and Provision, while working as a Fire Fighter. The difference in color of these two animals is interesting! I have seen this many times before, and still don't know for sure what causes it. the breeders say it's the breed, the feeders say it's the feed, sugar beets in particular, used a lot in eastern Colorado, and other reasons, but as far as I know the darker color doesn't effect the flavor, or tenderness?
I have no clue in the colour difference outside of genetics. My one darker heifer was from a Brangus mom, the other three Angus and one is also darker. One Wagyu calf is bright white, one pitch black. Darker mom had bight white Heifer. Sorry, not really an answer.
A little off topic but thought it was worth sharing. I acquired a young black angus bull a few months back that I didn’t need, and I had an upcoming butcher date without having a steer ready. The bull came straight off the pasture, and he went across the scale at around 1300 lbs. He hung for three weeks, and I got 60% yield. My total cost was around $2.89/lb. This was my first time having a bull butchered, and I have no complaints. There is definitely less fat, but nobody has complained about the taste. It might be a little tougher than a steer, but I’ve definitely had worse from store bought beef.
What would you grade those as?
First two look like High Choice and the third looks like maybe Low Choice to me but I'm no expert.
I bought a bull from a 4H girl. She had raised from a calf. Had him on grass, straight from pasture to butcher. He was right at 1300#.
He was the only bull, hand fed, handled and gentle. I feel this helped keep the steaks tender.
We all eat a lot of bull meat, if we eat commercial hamburger.meat. They usually butcher older bulls for this, because they are even leaner than the young ones, but also tougher.
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