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North Central IN | I have two bulls that I’m debating on what to do with.
Bull number one, is almost 2 years old. Used for one year, won’t need him next year as I have better genetics coming up. He was more a security policy for breeding this year.
Bull number two is 4 years old, has a bad foot that we have been doctoring on, doesn’t look like he’s gonna get better.
Local butcher bull market is $60-80. I have a few freezer beef customers, and have success selling whole cow burger.
I have a buddy suggesting that I butcher the younger one as a steer, and the older one I should make burger out of.
The one and only time I butchered a bull and made burger out of him we ended up giving it away because it was so bad. He was older tho, and I don’t think he hung long enough.
What say NAT?
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Butchering a bull questions
