Thread: a bull that never got weaned one year on

Originally Posted by Louie

Are those bull horns big enough to make a couple roaring horns @Bill999 ?

Hard to say mate they are nothing impressive, suppose it depends how big a roaring horn you want



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Jerseys are good eating cows only reason they aren't done comercialy is the yellow fat everyone has a perception of red meat white fat. Plenty of you tube and pictures around to help you out. If you get stuck the more work the muscle does the tuffer it will be and always cut across the grain not with the gain. Only frying steak in the 4 1/4 is the rib eye aka scotch fillet. When quartering make life easy and go to the bottom of the eye fillet on the inside and leave 1-2 ribs on the hind quarter. The start of the rib eye starts between the 4th and fifth rib counting up from the neck. Don't forget when you shoot it make an x between the eyes and ears or aim an inch above the eyebrow line. There is a homekill guy oz from down south explains it well on utube

Originally Posted by country cuts

If you get stuck the more work the muscle does the tuffer it will be and always cut across the grain not with the gain.

My brother also says the more work the muscle does, the better it tastes.
He works at a beef plant and gets cheap meat, he never buys the eye fillet (tender but no taste he reckons), he mainly goes for the striploin.

Originally Posted by country cuts

Jerseys are good eating cows only reason they aren't done comercialy is the yellow fat everyone has a perception of red meat white fat. Plenty of you tube and pictures around to help you out. If you get stuck the more work the muscle does the tuffer it will be and always cut across the grain not with the gain. Only frying steak in the 4 1/4 is the rib eye aka scotch fillet. When quartering make life easy and go to the bottom of the eye fillet on the inside and leave 1-2 ribs on the hind quarter. The start of the rib eye starts between the 4th and fifth rib counting up from the neck. Don't forget when you shoot it make an x between the eyes and ears or aim an inch above the eyebrow line. There is a homekill guy oz from down south explains it well on utube

Open sights yes,

But remember if its a friendly one that you shoot from 5 metres using a scoped hunting rifle the scope sight picture will be inch and a half high, so bullet will land inch and a half low..

Originally Posted by XR500

Open sights yes,

But remember if its a friendly one that you shoot from 5 metres using a scoped hunting rifle the scope sight picture will be inch and a half high, so bullet will land inch and a half low..

Yep you'll have to work out where your rifle will shoot my advice is where the bullet needs to end up

and for crying out loud....seperate it from its mates when you do deed...dont want its brother going all NATO on you at smell of blood. they look pretty quiet from you photos,shouldnt be too difficult to get him into good safe position....

Originally Posted by Micky Duck

and for crying out loud....seperate it from its mates when you do deed...dont want its brother going all NATO on you at smell of blood. they look pretty quiet from you photos,shouldnt be too difficult to get him into good safe position....

If you do separate them put a cow or the steer with him or it won't settle and will try to get back with the others. Best is to drop it where it stands and let its mate go into another pen or paddock then cut its throat. Scary feeling when you are bending over to cut its throat and others come in behind you

agree....at very least put the other fella and a few mates elsewhere while you do the deed.

Originally Posted by Bill999

Hard to say mate they are nothing impressive, suppose it depends how big a roaring horn you want



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Cheers mate, haha yeah buggered if i know. If they look like they'd do the job after dispatching him i'll happily send ya some beer money for em.

Coat hook by the back door maybe

Mount the skull on the front of your Cadillac!

Growth rate on bulls is 25% or more above steers. Bull beef is fine in young animals. Up to 18-24 months.
I’d eat a young bull.

Originally Posted by country cuts

Yep you'll have to work out where your rifle will shoot my advice is where the bullet needs to end up

shouldnt be a problem mate they are very quiet and Iv got a perfect little rifle for braining them

Re shooting, I prefer to shoot them in the back of the head / back of the ear with a centre fire. That way if you get a pass through the bullet doesnt end up in the body.
Stick up close to the base of the jaw, but just a 'stick' not a decapitation.
Do all the leg and gutting / windpipe / bunghole cuts on the ground and roll the guts out. Split the stomach on the ground and shake the grass out - will make it easier to load guts for clean up.
If discarding the skin, split it right down the backbone so there are two halves and leave an ear on each half.
Hang the bastard up with a chain around the horns off the loader and put a safety line through the brisket to the loader frame incase you made a balls up and the head comes off.
With a ladder tie a strong rope to one side of the upper neck skin gripping the ear to pull it down a bit and keep your hand away from the knife.
Tie the rope to something handy and back the tractor away to pull the first side of the skin off. Repeat.
Go to the back of the local supermarket early in the morning at the Butchery dept and ask if there is anyone keen to cut up a 250kg beast as a cashie

You think he will go 250? I didn’t think he would be much over 200 if I had to guess. But my guesses are very below average
That’s him today next to a pretty typical boundary fence this morning


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