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Anyone process their own beef?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by CedarRidgeChicks, Dec 3, 2009.

  1. CedarRidgeChicks

    CedarRidgeChicks Songster

    May 5, 2009
    Adair Co.Ky
    I have some ?s

    We butchered a 3yr old Angus cow yesterday, we are letting it age and will begin cutting it up Fri. night.Since she is an older..supposed to be 3 not more than 4yr old and is plenty fat, pastured with grain fed the last 2 mo. should the steak cuts be tender?..She dressed out at approx 1000lbs..I want to use the bones & bone meat to make beef stock, can the bones be cut in half..they are bigger than any stock pot I have...any suggestions or help appreciated.

  2. ChickenChaps

    ChickenChaps Songster

    Mar 17, 2008
    Malabar, FL
    The longer you let it hang, age, the more tender the meat will be. I wouldnt cut up that soon... let it age at least 2 weeks, 3 would be even better! It seems no matter if its grass fed or grain fed - its the aging process that makes the biggest difference!
    I dont see any reason why you couldnt cut the bones for boiling. Wouldnt be any different than any cut of beef that has a bone, that bone has been cut.

    hope that helps...

    ah, found an article...
    Last edited: Dec 3, 2009
  3. CedarRidgeChicks

    CedarRidgeChicks Songster

    May 5, 2009
    Adair Co.Ky
    thanks..yes that is what I was looking for..
  4. Soccer Mom

    Soccer Mom Songster

    May 5, 2009
    West of Crazy
    I agree with the above post. 3 weeks on aging and I love using the bones in making beef stock. I slow boil them with carrots, onions and celery and then strain and freeze the stock for making winter soups. It's the best beef stock. Cutting them is fine. Whatever makes it fit in your pot.
  5. CedarRidgeChicks

    CedarRidgeChicks Songster

    May 5, 2009
    Adair Co.Ky
    [​IMG]..thank you!
  6. Kim_NC

    Kim_NC Songster

    Jan 27, 2009
    Mt Airy, NC
    We raise our own beef. We take ours to a slaughterhouse for butchering. It's always aged 2-3 weeks before cutting.

    We've raised young Limousin bulls to 1000 or 1100 lbs - although they reach that size within 8 or 9 months. Aged they're quite tender at that size. We grill ribeyes or t-bones and use a butter knife to cut them.

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