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.

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 ?

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

Originally Posted by Jusepy

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 ?

you have to rely on the honesty of the butcher ....most are ....years ago I built 2 mobile chillers to leave on farms in South Taranaki , here in OZ no meat is allowed to leave farm and there are mobile butchers with own chillers operating .

Originally Posted by Jusepy

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 ?

Give whariti meats a go in Woodville.
I can vouch that you'll get your own back.all meat is kept tagged through the whole process.

Yea why has no one been working on multi tail oxen

wallaby tail makes good substitute .....

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.

Don't expect to be buying pure beef bred cuts for much longer, if the current price we are getting for animals continues. Its gonna be all dairy cross animals out there. Can't make money out of keeping beef mums on pasture for an entire year, plus feed their weiner for 5 months of the year, for $700. Three years ago it was an awful lot closer to $1000 a head