Faster horses said:
Its gonna cost about $300 to have him butchered and ground up. It has already been done. :shock:
I hope we don't throw good money after bad! :roll:
Guess we will see. The meat looked and smelled fine and had a nice fat cover. :???:
FH, there seems to be lots of "luck of the draw" in butchering beef. We really like our grass fat, 3 to 7 year old retired Longhorn roping steers. Our locker guy hangs them 21 days or more and they eat fine, if a bit on the tough side for some steaks.
We have bought corn fed young open hiefer and butchered under same conditions and it wasn't very good. Seemed to have little flavor, and was no more tender than our old steers. So maybe there is an element of individual taste [references involved in different stories on this thread.
I wonder if laying in that cold creek water kept the meat in better condition than had he not been there? Sure glad it wasn't a hot day, for the bulls sake. Seems like that would have added to any suffering. They don't seem to like heat much anyway.
Hope it is some of the best beef you have ever eaten! And you have had your bad luck now, so the rest of the winter should be better.
MRJ