Finishing
How do I know when my steers are "finished"? I do not have weighing facilities, so what should I be looking for? I have previously had early August calves and have been sending them to slaughter late October, when they are about 26-27 months. This year I have a steer who is April born and will be ready sometime this summer, but how do I know when the time is right?! It is complicated further by the fact I have to book in at the abattoir about 10 weeks beforehand.
-
Broomcroft
- Posts: 3005
- Joined: Wed Sep 06, 2006 4:42 am
- Location: Shropshire, England
- Contact:
I just go on looks. They should nicely rounded and a bit bouncy. A bit of a wobble when they trot is good, and when they scratch their nose with the hind leg, a good amount of fat rolls should be visible. They will have fat lumps either side of the tail as well. An overall nice, smooth look.
It can be hard sometimes to finish this time of the year, but when out on live grass mine usually blossom and I am planning to slaughter animals for my own consumption and friends/family, straight off green grass in June/July time. You get the best flavour then as well I think.
But if you're finishing for someone who's grading, I haven't got a clue. The British grading system and flavour are two separate and opposite things so we ignore it, but your butcher may not when he writes the cheque
.
Edited By Broomcroft on 1268226151
It can be hard sometimes to finish this time of the year, but when out on live grass mine usually blossom and I am planning to slaughter animals for my own consumption and friends/family, straight off green grass in June/July time. You get the best flavour then as well I think.
But if you're finishing for someone who's grading, I haven't got a clue. The British grading system and flavour are two separate and opposite things so we ignore it, but your butcher may not when he writes the cheque
.Edited By Broomcroft on 1268226151
Clive