Post by copperhead on Oct 19, 2007 12:10:55 GMT -5
I know several of you have mentioned that you butcher your bulls after a few seasons. This is something that I've never done, we always thought that a bull that had been used, would be too tough, and maybe a little rank in taste or smell. I'd like some practical ideas on putting a 3yo bull, that has been used, in the freezer. Do you grass feed, or give grain, should I castrate him 6 months before , or at all? I really need some advise in this area, because it looks like I'll be eating my good dun bull I really wanted him to get another home and produce some more good babies, but, alas, everyone has plenty of bulls. Thanks for any suggestions, P.J.
Hi Pj; We have steered almost every bull calf because we have used AI but we 'grass feed' and never really can finish a steer before 28 - 30 months. As far as the beef taste goes, in our experience, the older the better! We have killed one bull, who was supposed to have been steered and we did burdizio him a few months before we shipped him because we were hoping that he might put some fat on his carcass. An intact bull does not get 'rank' tasting but usually doesn't get enough fat cover, to hang very long. Sorry that he is your bull but just think ...he has had a really happy three years Liz
Post by copperhead on Oct 22, 2007 10:38:08 GMT -5
You are right about that, Liz, he has had a good life. I guess it's just that I thought if you had used him, the meat wouldn't be as good. He should make a lot of beef, cuz he's a pretty big boy. I have a freezer full right now, so I'll probably wait till spring and put him up. I might have him cut later this year, after the flies are gone, makes sence so that he'll have him mind on grass instead of a$$, That way he'd be ready to go next summer, and should have some fat on him. Thanks, P.J.
Post by midhilldexters on Oct 26, 2007 15:08:00 GMT -5
HI PJ, personally I wouldn't waste your time doing anything to your bull. I took a 2 year old in this year (that had been used) and he was fine, one of the nicest I've done infact. many Dexter owners butcher bulls from all I've read and have had good meat.
We have butchered older bulls that have been used and then we have also castrated older bulls and held of butchering for 6-8 mo. It did not seem to matter either way. The "steer" was butchered in the spring time but in his heart he was still a bull so he put no more fat or weight on then if he had been a bull. We found it best to butcher them in the fall time after all the cows are bred and nothing is coming into heat. They get down to business and start packing on the pounds for 45-60 days just like the steers.
The meat may be a little darker but that seems to be because of age not sex, and it may have a richer beef flavor but again that is an age thing.
Post by copperhead on Jan 19, 2008 20:19:41 GMT -5
Hi Cedarview, From what I'm gathering from this is that unless he'll be around heifers that he could breed, he'll be fine "intact". My brother-in-law was telling me that he's not cutting any of his calves anymore, he has big cattle, because they are bringing the same money at the sale as the steers. Saving us all a lot of time and money. I have two, coming yearling bull calves, that I"m going to put up in a different pasture, so that they don't breed my heifers, and then if I don't get them sold, I will put them in the freezer. P.J.
If he is alone he will be fine as far as gain.. Intact bulls will fight more than steers and that will slow gain... Bull meat tends to be leaner than steer meat as well so it is kind of what you want. We steered a 2 year old last year and butchtered him as a 30 month old... customers loved him, I should have kept his head.
Oh man, he had one heck of a set of horns PJ.. I mean, his spread was something special... I keep telling myself when I get a real good one I am going to cape him out and mount his head.. The locker even called me and asked if I wanted it.. Might sound odd but it is just something I want, lol.. This makes me feel dumb but if had been red I am sure I would have done it (I have mostly Red animals so it would just "fit" better.
We've butchered bulls from 2 to 8 years old. Great beef and very lean and very dark. We really enjoy it and it's a lot easier to sell beef than a bull most of the time. Just cook it like wild game, low heat and moisture.
Anthony, if you have one mounted, have your taxidermist (or if you do it yourself) use a Highland manikin, rather than a longhorn one. Fits the shape of the Dexter head better. And have it tanned at a tannery. Lots of taxidermists do a wet tan, which is actually a pickle. It will look fine for a couple years then start to get little cracks around the eyes and other thin skinned places and the ears will be more prone to drumming (pulling away from the forms which makes them looks swollen). I'm tempted to buy an older steer or bull with big horns for this. Haven't found one yet nearby yet. I have a horned yearling steer right now, but don't know how long it will take him to grow a nice set though. It will be my first bovine mount, so I want a really nice one. Still searching for the perfect glass eyes.