Thread: home kill cattle beast , what cuts do you get or not get ?

We have just killed a cattle beast, what other cuts should i consider ?

I get beef cheeks, brisket, tongue, all the good steaks, shin fillet, roll the ribs for roasts [quite like a bit of fatty roast lol] a bit of corned beef with fat on, few savs and sausages with duck meat added and mince, i think i have forgotten something ... i dont like bolar or top side roasts to dry , see the fatty roast comment.

How about making that topside into biltong?

Its pretty easy, heaps of good 'how to' threads on here

Its a good lightweight snack mate

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Get the Bolar and Top side cut into schnitzel, its bloody good. However if you wrap those cuts in tin foil and chuck them in the slow cooker (no water etc) and dry roast you will change your mind on how they taste, not dry at all.

Originally Posted by mimms2

Render the shin bones for neatsfoot oil, melt the hooves for glue, tan the hide for... whatever you want leather for. Crush and burn the rest of the skeleton for bone-char. Compost the guts. keep and wash the intestines out for either saussy skins (Might require a bit of scraping) or catgut type fibre/rope. Keep the tail fibres to make a paintbrush.

Some people eat braun.

Any trimmings/meat you don't know what to do with = salami. Adding about 1/4 sheep in there if it's looking too lean.

Oh yes. And biltong. Cut steak sized pieces WITH the grain of the meat.

Pretty comprehensive self sufficiency list there mimms but you forgot making saltpetre from the dung to make your own black powder that you can put in a powder horn made from well a horn.

straight mince ....any and all bits you not sure of,or grain runs wrong way for good carving,into the mince pot with you...... super easy and versitile.....my deer end up around 60% minced now days...and it doesnt last long.

Don't forget the Tongue and Cheeks
Cheeks are nectar

I've sent a self addressed envelope. Please put the tail in and post back to me.

have heard some rumours here in the manawatu of butches not even giving back the customer the correct meat. Giving a different animals back to the customer. And keeping cuts etc...
How you tell if its your beast your getting back ?

Yea why has no one been working on multi tail oxen

Originally Posted by hamsav

The fucking tail ! you guys are loosing it ! ;-))) , Oxtail roasted . I got 4 off the home kill guy at wakefield when he did our beeve, he was about to chuck it on the offal when I stepped in and he gave me the others he had done that day ,washed them , chopped into 4-5" lengths and slow cooked ( with oxtail soup mix ,onions ,good squirt of tuimato and a dash of worchester sauce or glasseye sauce no other liquid ,chuck everything in and give it a good stirr up so everything is coated and the soup mix is well mixed in ) for 12hrs ,
twice .
Cant believe you guys forgot the tail .

Was mentioned above
What about the other end
Tongue'n'cheek :-)

wallaby tail makes good substitute .....

Originally Posted by muzza

sell the beast as a live animal and use the money to go buy the cuts of meat you like , as you want them.

Greetings Muzza,
This is what my sister in Oz does for the reasons you give. I still like the farm kill route but freely admit that you and my sister have got it right. Its a bit like taking an old and obsolete rifle (should there be such a thing) hunting. It is just the joy it gives to some.
Regards Grandpamac.

As above Bolar is not a roast, it is slow cooked jelatinous soft juicy delicious joy.
Roasted yea it would be dry alright!

Originally Posted by grandpamac

Greetings Muzza,
This is what my sister in Oz does for the reasons you give. I still like the farm kill route but freely admit that you and my sister have got it right. Its a bit like taking an old and obsolete rifle (should there be such a thing) hunting. It is just the joy it gives to some.
Regards Grandpamac.

This is exactly what we did for 2 years in a row with the killers we raised but only because at the time the prices for selling them live were so ridiculously high.
We then bought a pile of the cuts we liked plus pork. But all from a good small town butcher. The year after that he got our next killer beefie to brake it down.

As an aside my wife loved raising them and can still recall the names she gave them. She raised them from calves but the price of milk powder went crazy around that time so she gave up on calves.

you have to rely on the honesty of the butcher , most are ..................!!!!?????