Thread: a bull that never got weaned one year on

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....

yeah man they roar like lions when I take them to the yards I use if there has been a beast done there recently

never heard them make that sound any other time

Originally Posted by Bill999

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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You are probably right being able to see him in the flesh. Bulls do weigh heavy esp. up the front. Grain him up!
Oh and add to earlier post 'split skin from arse to chin on the front as well as the spine so the skin comes off in two halves'

I was thinking Id possibly make the job even harder by tanning the skin too so ill see if I can get it off in one piece

Cow's milk is high in protein, should theoretically make for some nice lean beef.

Human milk is the other way, high in fat, because we need to grow relatively more brains and less brawn. That's why we don't farm babies for meat, just for state benefits.

I did heifer for the boss some time back...did basic cuts the same as would for a deer,just enough cuts on ground to open it up,the lifted it up with tractor...slow and steady with the knife work...and skin will come off good....they pretty hardy hides,just take your time and it will be all good.

Originally Posted by country cuts

Sounds like you have a bit of bad luck with your homekill guy. We do miss sometimes and have to give it a quick follow up. As for hanging it depends on the chiller if it's running around 2 degrees then 14 days is Allgood. If you want to do the job over a couple of weekends kill it 1 Saturday bone it the next Saturday and re hang in primal and pack it the 3rd Saturday. If the chiller is running warm or being opened all the time it shortens up the hanging time. Make sure the chiller is on and down to temperature before putting the beef in alot make the mistake of putting it in then turning the chiller on. For cutting a beef in half a bacho saw works good or if you have a reciprocating saw get a makita or bosch stainless blade don't use a chainsaw makes alot of mess and the bone fragments will go green first. Hope this helps out a bit

I had a 223 richochet of a Steers head , after it settled down managed to clean kill it , boy were the Steaks tough , adrenalin wrecks meat .

Originally Posted by Micky Duck

I did heifer for the boss some time back...did basic cuts the same as would for a deer,just enough cuts on ground to open it up,the lifted it up with tractor...slow and steady with the knife work...and skin will come off good....they pretty hardy hides,just take your time and it will be all good.

what did you use for bags and how many buckets did you need for the mince cuts?

Im a fan of heifer/steer meat but this is my first bull so im hoping its going to be good,

I treat my home kills with the odd apple. Once they get to know them they go crazy for them. Rock up with a couple of apples, feed one to him, gets the juices flowing, follows me through the gate to an adjoining paddock away from his mates... " oh goodie I'm getting special treatment!" Another apple down the gullet, and pop! in the swede. Absolutely no adenalin involved

Nearly all the prime meat you buy is heifer or steer. Bull mostly goes for grinding beef (i.e for burgers) due to the lower fat content, but often has other classes added to add a bit more fat in the final product.

Originally Posted by XR500

I treat my home kills with the odd apple. Once they get to know them they go crazy for them. Rock up with a couple of apples, feed one to him, gets the juices flowing, follows me through the gate to an adjoining paddock away from his mates... " oh goodie I'm getting special treatment!" Another apple down the gullet, and pop! in the swede. Absolutely no adenalin involved

I use the sacks of cow food (grain) like that
shake the sack when someone leaves my gate open and they are out on the road
they come running back in to the property or follow me as far as I want them to

they get a little dubious when you use an empty sack too many times in a row, so you have to keep your credibilty high

For cutting the carcass in half. Grab the chainsaw and empty all the bar oil out of it. find the oldest crappest chain you have and stick it on the bar. Run in a bucket of hot water with some detergent to give it a clean. If you want chuck some cooking oil in where the bar oil goes but not really needed as the fat will lubricate enough.

Originally Posted by Got-ya

For cutting the carcass in half. Grab the chainsaw and empty all the bar oil out of it. find the oldest crappest chain you have and stick it on the bar. Run in a bucket of hot water with some detergent to give it a clean. If you want chuck some cooking oil in where the bar oil goes but not really needed as the fat will lubricate enough.

And then take the chainsaw apart and give it a good clean out.
I used the work chainsaw to cut up a frozen leg of beef. The guys from head office borrowed it a couple of weeks later, then gave me grief for the stink of all the rotting meat dust they had to clean out of the inside!

yeah true. needs a good clean after.

Originally Posted by bazz61

I had a 223 richochet of a Steers head , after it settled down managed to clean kill it , boy were the Steaks tough , adrenalin wrecks meat .

Probably find it was a ballistic tip they are rubbish for shooting stuff in the forehead good old fashioned cup and core all day. I put 80% of my beef down with a 22 magnum

I have a new respect for how easy a home kill guy makes that look

Fat as fat inside








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