Butchering Heifers

PeterO · Post by **PeterO** » Tue Jun 07, 2005 8:41 pm

My move to NZ is progressing slowly but I anticipate the need to butcher at least one heifer for the first time this year . What age is suggested (for a medium leg)?

Duncan MacIntyre · Post by **Duncan MacIntyre** » Tue Jun 07, 2005 9:00 pm

I would think it is very difficult to give an age, more when the finish is right. The first Dexter we slaughtered for our own freezer in 1992 was a heifer, aged 19 months, live weight 330kg and carcase wt 199kg. It may just have been the extra buzz of our first home produced beef but I think to this day she was one of the best we have had, the rest being either steers or bulls. She was a longer legged twin to a short legged heifer, daughters of Ilsington Bramble. One reason she went to freezer was that I felt she was going to be far too large to be a good Dexter.

Duncan

Jo Kemp · Post by **Jo Kemp** » Wed Jun 08, 2005 11:54 am

I haven't slaughtered any heifers yet but am told by a neighbour that heifers mature more quickly than steers. I have 2 cross-bred (three quarters Dexter) to kill and hope the heifer is ready at 19 months or before.
Jo

Martin · Post by **Martin** » Thu Jun 09, 2005 8:37 am

Hi Peter,
You will find that given the same treatment, food etc. a heifer will get overfat befor the steer would be ready. It is a fact that heifers do mature quicker, & taking Duncans experience of his first taste of Dexter beef being heifer, I know of a couple of local butchers who will go to market to choose one or two beasts for use in their shops. Both only ever buy heifers, the reason behind this is that they find steers do not have the required 'finish' & as traditional butchers require a little more fat. It is always beter to cook meat in its own juice & heifers carrying more finish will always 'eat beter'.
All the best with your move, I hope it works out how you wish.
Martin.