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Joined: Mar 2017
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Campfire Tracker
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OP
Campfire Tracker
Joined: Mar 2017
Posts: 4,350 |
Local butchers all booked. I'd like to buy an Angus cross from a local and do my own.
What gear, tips, necessary equipment etc would you recommend?
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Joined: Nov 2015
Posts: 1,187
Campfire Regular
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Campfire Regular
Joined: Nov 2015
Posts: 1,187 |
prplbkrr = Purple Biker
Can't score goals if all you do is pass.
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Joined: Feb 2019
Posts: 2,386 Likes: 1
Campfire Regular
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Campfire Regular
Joined: Feb 2019
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Big job if you have never done it. Ever butcher other stuff on your own? Deer, sheep, hogs? If not, a beef you paid quite a bit of money for is not the place to start. Handling, hoisting, gutting and skinning a 1000+ pound dead critter is not a job for beginners.
Additionally, beef really ought to hang in pretty specific conditions for a couple weeks to get the best results. Unless you have a walk in cooler, that is hard to do.
Once all the other ducks are in a row, you have to know the cuts and how to make them when you start breaking the beef down. That is no small skill.
There is a ton of work and knowledge that lands a ribeye on your grill. There are good reasons why butchers exist, and farmers and ranchers prefer to use them. I have butchered beef for the family in the past, largely because we did not have the money to pay a processor. All of us worked it, and we got it done. Since it was an old cow, we made most into burger, which negated needing to know the cuts. Still, it was a ton of work, and only worth it because we had mouths to feed and little money. A fella used to USDA Choice beef might be less than thrilled with the results of his own butchering, if he is new to the game.
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Joined: Jan 2012
Posts: 67,356 Likes: 52
Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2012
Posts: 67,356 Likes: 52 |
First off You need a hard hat. A white one. So you and your outfit looks legit. Never know when someone might drop a spud wrench on your dome from the rafters.
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Joined: Oct 2006
Posts: 9,198 Likes: 1
Campfire Outfitter
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Campfire Outfitter
Joined: Oct 2006
Posts: 9,198 Likes: 1 |
Big job if you have never done it. Ever butcher other stuff on your own? Deer, sheep, hogs? If not, a beef you paid quite a bit of money for is not the place to start. Handling, hoisting, gutting and skinning a 1000+ pound dead critter is not a job for beginners.
Additionally, beef really ought to hang in pretty specific conditions for a couple weeks to get the best results. Unless you have a walk in cooler, that is hard to do.
Once all the other ducks are in a row, you have to know the cuts and how to make them when you start breaking the beef down. That is no small skill.
There is a ton of work and knowledge that lands a ribeye on your grill. There are good reasons why butchers exist, and farmers and ranchers prefer to use them. I have butchered beef for the family in the past, largely because we did not have the money to pay a processor. All of us worked it, and we got it done. Since it was an old cow, we made most into burger, which negated needing to know the cuts. Still, it was a ton of work, and only worth it because we had mouths to feed and little money. A fella used to USDA Choice beef might be less than thrilled with the results of his own butchering, if he is new to the game. This...👆
Proud NRA Life Member
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Joined: Nov 2009
Posts: 6,880 Likes: 4
Campfire Tracker
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Campfire Tracker
Joined: Nov 2009
Posts: 6,880 Likes: 4 |
^^^^^^^^^^^^^^^^^^^^^^^^ Plus 2 Rio7
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Joined: Aug 2004
Posts: 69,710 Likes: 28
Campfire Kahuna
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Campfire Kahuna
Joined: Aug 2004
Posts: 69,710 Likes: 28 |
Big job if you have never done it. Ever butcher other stuff on your own? Deer, sheep, hogs? If not, a beef you paid quite a bit of money for is not the place to start. Handling, hoisting, gutting and skinning a 1000+ pound dead critter is not a job for beginners.
Additionally, beef really ought to hang in pretty specific conditions for a couple weeks to get the best results. Unless you have a walk in cooler, that is hard to do.
Once all the other ducks are in a row, you have to know the cuts and how to make them when you start breaking the beef down. That is no small skill.
There is a ton of work and knowledge that lands a ribeye on your grill. There are good reasons why butchers exist, and farmers and ranchers prefer to use them. I have butchered beef for the family in the past, largely because we did not have the money to pay a processor. All of us worked it, and we got it done. Since it was an old cow, we made most into burger, which negated needing to know the cuts. Still, it was a ton of work, and only worth it because we had mouths to feed and little money. A fella used to USDA Choice beef might be less than thrilled with the results of his own butchering, if he is new to the game. This...👆 2nd this.
Molɔ̀ːn Labé Skýla!
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Joined: May 2016
Posts: 60,687 Likes: 41
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,687 Likes: 41 |
Schit...a sawzall and some good knives is all you need for the cutty uppy process.
The bitch is hanging it.
A fellow needs a cool bot.....or a decent stretch of good hanging weather.
I am MAGA.
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Joined: Sep 2011
Posts: 61,115 Likes: 23
Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 61,115 Likes: 23 |
I agree with most here, it's a big job, and you need a lot of equipment.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Jun 2020
Posts: 10,840
Campfire Outfitter
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Campfire Outfitter
Joined: Jun 2020
Posts: 10,840 |
The trick is turning em’ on pasture as soon as it is 4” tall
FUGK CCP
It’s time to WAKE UP GOD BLESS THE USA WWG1WGA THERE ARE NO COINCIDENCES
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Joined: Jun 2002
Posts: 11,953
Campfire Outfitter
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Campfire Outfitter
Joined: Jun 2002
Posts: 11,953 |
I agree with most here, it's a big job, and you need a lot of equipment. All you really need for tools are a few knives, a grinder and a proper place to hang. I completely de-bone all moose and beef to fully boneless meat and go from there. The hard part is knowing how to break down beef into the proper muscle groups. If it's not done right you will end up putting a lot of good steak muscle into burger or stew meat. There are some very vids on youtube that would be of great help to get one started. I'd watch as many as possible to learn. Here's what I use along with a cutting block on my tailgate and a grinder. A block and tackle in the garage does the lifting off the truck.
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Joined: Feb 2006
Posts: 43,954 Likes: 21
Campfire 'Bwana
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Campfire 'Bwana
Joined: Feb 2006
Posts: 43,954 Likes: 21 |
We had a 1500lb steer processed last spring.
About $800 vacuum packed along with 40lbs of smoked snack sticks.
There is no way in hell I'd bother with it for that price.
The guy did a great job, way better than I ever could.
I'll stick to raising them.
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Joined: Nov 2006
Posts: 10,816
Campfire Outfitter
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Campfire Outfitter
Joined: Nov 2006
Posts: 10,816 |
This falls into the realm of, "If you have to ask..."
If you just want to do boneless cuts, there are only a few knives you need. The big problem you run into, as others have said, is in handling and in having a place to hang it (and store it when you're done cutting." Also, are you equipped and knowledgable enough to wrap it properly so you don't lose a bunch to freezer burn?
Just like this would be a bad time to decide to get into reloading, it's a bad time to decide to go the "..buy an Angus cross from a local and do my own..." route. I know that, up home, the custom butchers are booked many months ahead. Your best bet, if you're bound and determined to DIY, is to find a friend who is a real meat cutter and talk it over with him. If it still sounds reasonable, have him help you get set up and hold your hand through the whole process. (And give him something besides hamburger and flank steak for helping out.)
Good luck.
Mathew 22: 37-39
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Joined: Feb 2010
Posts: 16,126 Likes: 2
Campfire Ranger
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Campfire Ranger
Joined: Feb 2010
Posts: 16,126 Likes: 2 |
A good butcher makes it look easy. It is not! We’ve not butchered a cow, but several folks always showed up and worked their azzes off putting up hogs. For me, a deer takes an entire weekend. No way I’d tackle a cow by myself.
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Joined: Jan 2005
Posts: 17,077 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Jan 2005
Posts: 17,077 Likes: 1 |
Growing up we butchered our own beef, but dad had access to a hanging cooler in town.
Otherwise butchering is the same as deer or elk. If you haven't butchered a deer or elk, I wouldn't start on a beef.
Kent
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Joined: Jan 2006
Posts: 69,459 Likes: 15
Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2006
Posts: 69,459 Likes: 15 |
A steer is bigger than any elk. The quarters are heavier, too. If you can't handle an elk quarter, you won't be able to handle a steer's.
“In a time of deceit telling the truth is a revolutionary act.” ― George Orwell
It's not over when you lose. It's over when you quit.
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Joined: May 2021
Posts: 219
Campfire Member
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Campfire Member
Joined: May 2021
Posts: 219 |
I agree with most here, it's a big job, and you need a lot of equipment. All you really need for tools are a few knives, a grinder and a proper place to hang. I completely de-bone all moose and beef to fully boneless meat and go from there. The hard part is knowing how to break down beef into the proper muscle groups. If it's not done right you will end up putting a lot of good steak muscle into burger or stew meat. There are some very vids on youtube that would be of great help to get one started. I'd watch as many as possible to learn. Here's what I use along with a cutting block on my tailgate and a grinder. A block and tackle in the garage does the lifting off the truck. That Dexter boning knife in the photo is about the most useful knife for many tasks. Both the 6" and 8" models are invaluable. Those carbon steel models are easy to sharpen and hold an edge very well.
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Joined: Sep 2011
Posts: 61,115 Likes: 23
Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 61,115 Likes: 23 |
The cooler is the biggest thing.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Nov 2009
Posts: 6,880 Likes: 4
Campfire Tracker
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Campfire Tracker
Joined: Nov 2009
Posts: 6,880 Likes: 4 |
We have a walk in cooler, and like to hang beef, 10 days to 2 weeks, until we get some mold going on the fat, we butcher a lot of game animals every year, so 1 or 2 more critters , ain't much more work. Rio7
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Joined: Jan 2006
Posts: 69,459 Likes: 15
Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2006
Posts: 69,459 Likes: 15 |
Lets see, you have a Worksharp knife sharpener with several spare belts, a battery Sawzall, several cordless powered knives....
“In a time of deceit telling the truth is a revolutionary act.” ― George Orwell
It's not over when you lose. It's over when you quit.
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