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AG7433

Posted 9/29/2022 20:21 (#9866852)
Subject: BUTCHERING A BULL

South Central PA

We are trying to decide if we want to butcher our 6 year old angus bull for hamburger or just send him to auction. Does anyone have any experience on butchering an angus bull for meat? Any issues with taste?

Donald

Posted 9/29/2022 20:56 (#9866927 - in reply to #9866852)
Subject: RE: BUTCHERING A BULL

west central Ohio

id sell em and butcher a good finished steer.

we did an injured one before and put em all in hamburger or canning meat. not too bad

but we prefer the steaks from a good finished steer

cornncows

Posted 9/29/2022 20:58 (#9866931 - in reply to #9866852)
Subject: RE: BUTCHERING A BULL

Ne Nebraska

Here is my line of thinkin.

2000lb bull X $1.10/lb = $2200

1400lb fat X $1.50/lb = $2100

Sell the bull and buy a fed critter.

Phil A.

Posted 9/29/2022 21:14 (#9866964 - in reply to #9866931)
Subject: This math is correct

Western Ohio

I would let some one else mess with the bull.

Buy a good well finished fat steer instead.

Phil A.

mafrif

Posted 9/29/2022 21:28 (#9866998 - in reply to #9866931)
Subject: RE: BUTCHERING A BULL

NC Iowa

cornncows - 9/29/2022 19:58

Here is my line of thinkin.

2000lb bull X $1.10/lb = $2200

1400lb fat X $1.50/lb = $2100

Sell the bull and buy a fed critter.

My thoughts exactly.

WCWI

Posted 9/29/2022 23:13 (#9867156 - in reply to #9866998)
Subject: RE: BUTCHERING A BULL

Not going into the economics, butchered a Hereford bull 10 years ago, hung at 1275# nearly a ton on the hoof, made very good burger.

Doug61

Posted 9/30/2022 09:04 (#9867558 - in reply to #9866931)
Subject: RE: BUTCHERING A BULL

Eastern NE KS

Call your butcher asking cost of fat to mix in with lean ground bull meat. Seek a 85/15 lean to fat mix, maybe more fat. Your yield from the bull is huge compared to the steer, about 350# more.

If you desire steaks, skip all the above.

easymoney

Posted 9/30/2022 18:40 (#9868104 - in reply to #9866931)
Subject: RE: BUTCHERING A BULL

ecmn

We butchered an older bull, ha was done breeding for a couple months, all hamburger and saved the loin. Really good, very very lean hamburger even with fat added. Not good for burgers but probably the best taco/sloppy Joe meat you could have.

Ben

Posted 9/30/2022 02:47 (#9867185 - in reply to #9866852)
Subject: RE: BUTCHERING A BULL

North Mo.

If you use mostly Hamburger and roast go ahead harvest him. Will make a bunch of hamburger. If steaks are you goal sell and buy a finished steer.

r82230

Posted 9/30/2022 07:19 (#9867372 - in reply to #9867185)
Subject: RE: BUTCHERING A BULL

Thumb of Michigan

Ben - 9/30/2022 02:47

If you use mostly Hamburger and roast go ahead harvest him. Will make a bunch of hamburger. If steaks are you goal sell and buy a finished steer.

+1, or a 1/2 of a steer, if you are a slow eater.

southcentralnd

Posted 9/30/2022 08:03 (#9867462 - in reply to #9866852)
Subject: RE: BUTCHERING A BULL

SW North Dakota

Depends if u just want hamburger then butcher him but I wud have the butcher add tellow because bulls are usually lean. If wanting steaks do as others suggested sell and buy a fat.

berggrenfarms

Posted 9/30/2022 08:38 (#9867520 - in reply to #9866852)
Subject: RE: BUTCHERING A BULL

Nebraska, The land of corn and cattle

If you just want hamburger it works fine, we do it all the time with older bulls. We find it's easier to sell hamburger than 1/4s of meat.

We have people who buy anywhere from 25-150lbs at a time.

We have it done as 90/10 and price it accordingly but it's still cheaper than the equivalent at the store, once people realize that, the keep coming back

Susantheredhead

Posted 9/30/2022 09:36 (#9867600 - in reply to #9866852)
Subject: RE: BUTCHERING A BULL

Southern Oregon

Not Angus, but I remember when I was a teenager my dad decided to butcher a 6 to 8 year old bull for hamburger. It was a project as we boned it out ourselves and ground it ourselves. Took about a week of spare time when not feeding cows and we had 900 pounds of hamburger when we were done. Anyhow, older bulls like that are a good source of lean ground beef. We never add fat to our meat. You may have to add olive oil in the pan so the hamburger doesn't stick, but other than that lean is good! Save the tenderloins and grind the rest. I have never noticed an off taste to bull meat. One thing, for our retail meat business, the bull burger will be much darker than our regular cow or locker meat burger, if you know what you're looking at you can actually tell looking at the packages that it came from a bull. Flavor seems the same to me though.

cornncows

Posted 10/1/2022 06:28 (#9868581 - in reply to #9866852)
Subject: RE: BUTCHERING A BULL

Ne Nebraska

Another thing to consider, can your butcher handle an animal that big, don’t know his actual size, but here I’ve been told don’t bring them if over 1100 dressed.

Fellers Ranch

Posted 10/1/2022 09:05 (#9868804 - in reply to #9868581)
Subject: RE: BUTCHERING A BULL

Conger, MN

A hanging weight of 1,100 is not really uncommon at the butcher shop we use. Our calves would get rejected from time to time if that was a rule.

Is it that they feel their equipment can not handle the size, or is it just a preference that they just don't want to work with carcasses that big?

My guess is if things were a bit slower, and there was not a waiting list for slots, they would take large cattle like that.

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