Anyone process their own beef?

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...
http://www.extension.umn.edu/distribution/nutrition/DJ5968.html

 

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.

 

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.