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Post by cddexter on Jul 6, 2014 7:23:49 GMT -5
ladena, in 30 years I've cut one bull. Bull meat being 'off' or 'strong' or whatever is an old wives' tale in my experience, or maybe it's just becasue it's Dexter. I simply keep quiet, sell it as steer, and everyone loved the meat. Ya can't fix stupid. cheers, c.
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Post by dollarlessbill on Jul 6, 2014 8:51:28 GMT -5
OOOOOuch all the talk bout band n and it not hurt n or b n unconfertble hurts me ? castrat n a older bull or de-nuttn him to me would be a dicrase and tell him his days wuz #bered,,, hope no one comes up with the idea if u de-horn and doc the tails it will mak ol tugh bulls eat lik veil. Now that bull would probally comit sewerside befor slaughter? My supier officer always said: u cant absorb knowlage through your mouth,,, that good advice go n in the mouth comes out as assume? Eye never did figure that 1 out??? as 2 older bull process n we processed a 14 year old intac bull, horns tail nuts and all ,,, the hamburger great, any cuts of meat was impossible to prepair any way fiit n to eat, my ant tried cook it even on sunday and it could not be prepaired any way fittn to eat the more it was cooked the tougher it got, the pigs played tug o war with a steak for 2 days for they got it eat and sence me and this vertigo took up partners, I have got into the heritage breeds of pigs and boar taint is a big issue their ,,,, and a man told me pertain n to taint n meat that the secret was in the kill n process,,, he said the reason farm raised and farm killed with the use of some common sence never produced taint. The testosterrome/whoremones is the culpert in bad and tought meat,,, icesolation of victomes from the herd for a few months, until expiration date arrives then feed the victom or victim like always and place a destroy n force and bam time out,,,, and u would never have taint or tough??? said if u transport a animal to a process n house all the komotion sparked up too much chemical warfair in a animal just lik a heat n female and it effected all animals really,,, did u ever remember the days of hog kill n and kill n a beef at home the ol witches pots boil n full of water, pic nic table hatchet, hand saw, butcher knife and that meat was what made it taste just like grandmaws??? wonder were "taste just like homemade" say n comes from ?
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Post by Olga on Jul 10, 2014 12:42:59 GMT -5
Well, all is well that ends well. About Monday, I think, Justus told me that he noticed that the sack ripped and parts were dangling. He was just passing trough on his way to haying, so I crossed my fingers and hoped for the best - I knew that I couldn't do anything about it on my own anyway. Tuesday I ended up car-less all day and Justus didn't make it home from the hay field till evening. So on Wednesday, finally, we made it up to the pasture and there was no problem anymore - the whole thing had fallen off by then. Now in the mean time, I had "googled" beef forums about problems with banding and this is what I've found. Some folks who regularly band older bull calves (around a year) go ahead and cut the sack off about 5 days after banding. I have never done this but would imagine that they would just cut the bottom of the sack off and then cut what falls out. That would allow the left-over sack to dry up much faster and would probably prevent the band falling off prematurely. I also don't know if the issue that Jupiter had was a common one - we've been having an awful lot of wet weather this year, everything is soaking wet, the pond is full (and the Dexters hang out in it) - so perhaps that added to the sack weakening. Justus says that he'd rather just cut and get it over with. Myself, I'd rather stick with banding.
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Post by ladena on Jul 10, 2014 18:46:36 GMT -5
Olga, I did some more reading online also and some people did say that they would go back a week to week and a half later and cut off the sack. There was also someone who said that when they band they make a small incision for drainage in case of excess swelling. Did you buy your bander direct from InoSol? Prices seem to vary quite a bit and some sell with the bands and some sell without.
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Post by Olga on Jul 11, 2014 7:37:54 GMT -5
Our local Price Milling feed store in Russellville sold the "starter kit" for $35 (I think) and it had 10 bands in it.
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