Heifer for the freezer

naughto

ok asked this on the farming chit chat thead but only got a few ans to my questions.starting this thread as i dont have a clue or if its even a good idea(money wise)to kill a heifer for the freezer.

how old would you need her to be?

what sort of weight would be ideal?


what sort of money would you expect to pay for a hefier that was ready to go to the butcher?

how much does a butcher cost to kill/bag the hefier

if need must i could fatten her up at my brothers place.

any advice on this would be great

munkus

naughto wrote: »

ok asked this on the farming chit chat thead but only got a few ans to my questions.starting this thread as i dont have a clue or if its even a good idea(money wise)to kill a heifer for the freezer.

how old would you need her to be?

what sort of weight would be ideal?


what sort of money would you expect to pay for a hefier that was ready to go to the butcher?

how much does a butcher cost to kill/bag the hefier

if need must i could fatten her up at my brothers place.

any advice on this would be great

When we were kids ( 4 kids), my father would always kill 4 hoggets and a 2 year old heifer.

The heifer was a whitehead, around 500 kgs. Tbh, flavour / steak wasen't the may west as I remember. Anything half friesan couldn't be great.

I remember him saying that the nicest meat you could get was from a heifer killed after she was around 2 or 3 months in calf. Something to do with the hormones. Not someting we ever did but an interesting concept.

flutered

around this neck of the woods, some butchers recon that if they could not have a rib from each side for themselves, then they are wasting their time killing.

GY A1

flutered wrote: »

around this neck of the woods, some butchers recon that if they could not have a rib from each side for themselves, then they are wasting their time killing.

Ah now, come on

iverjohnston

getting a couple of lambs killed tomorrow, so I will ask the abbatoir owner the cost of a heifer, to kill, hang and cut up. the butcher may allow you to help him at the cutting, it is speedier for him if you bag and label as he cuts. probably no cheaper, but you know you have all of her.

lalababa

To buy a two yr. old heifer in mart would be roughly €2-€2.20 /kg , so for 450kg heifer = €900-€990. Kill out factory-wise is 225-250kg. Butchered weight depending how you have it done is over 1/3 live weight = 155kg The butcher charge at a guess €150-€200. So €1100 for 155kg or €7/kg. The cheapest cuts such as stewing and mince in the supermarket are €10/kg and the dearest such as fillet and sirloin are €30/kg. Taking a mid-range €20/kg price then the heifer would cost you €3000 in the supermarket. I have a feeling however that it's more than this.

fiat10090dt

we alway killed aa out of bf cows type cows always good meat we haven killed 1 in whille I think its over 250 to killed

naughto

lalababa wrote: »

To buy a two yr. old heifer in mart would be roughly €2-€2.20 /kg , so for 450kg heifer = €900-€990. Kill out factory-wise is 225-250kg. Butchered weight depending how you have it done is over 1/3 live weight = 155kg The butcher charge at a guess €150-€200. So €1100 for 155kg or €7/kg. The cheapest cuts such as stewing and mince in the supermarket are €10/kg and the dearest such as fillet and sirloin are €30/kg. Taking a mid-range €20/kg price then the heifer would cost you €3000 in the supermarket. I have a feeling however that it's more than this.

what size freezer would you need to hold a heifir of the above weight?
i was budget for 1200 all in so if i can get some think alongthe lines of what you said id be happy

vermin99

naughto wrote: »

what size freezer would you need to hold a heifir of the above weight?
i was budget for 1200 all in so if i can get some think alongthe lines of what you said id be happy

A fairly big one to be honest....If you ask the butcher to give it to you in chicken boxes,it makes them easier to stack and uses less space.Take it from a butcher's son they'd be more than happy to get rid of those boxes

naughto

i have a 200lit one that prob needs fu1cking out so id need to know what size to replace it with to fit the hefier in it

Butcher Boy

hi naughto why not a nice aa around the 370 kg off the cow if you can get her.thats your job for the freezer.we kill a lot of them.190 yoyo to kill cut and bag.we let hang for 21 days.

naughto

Butcher Boy wrote: »

hi naughto why not a nice aa around the 370 kg off the cow if you can get her.thats your job for the freezer.we kill a lot of them.190 yoyo to kill cut and bag.we let hang for 21 days.

i will more than likely be buying from the mart and then plan to kill her a few days later.190 is good was asking around and was getting 200 to 220 to kill cut bag.i dont realy have a clue as ive never done this b 4,my father in law kills his own sheep so i will be using the same butcer as him,i went to school with him so i shoulent get f1ucked around.
is the hanging a big deal?
the longer the better i presume
would you know what size of freezer i would need?

Butcher Boy

at least a 200 lit 250 if you can the liebherr ar a good make.

jerdee

I have asked the local lad working in the factory .he said that to kill your own heifer and take home half if you cannot fit whole and they give you half the price.don t know yet still fattening one for same job.

bob charles

I dont bother any more as our heifers are worth too much. Cheap ****e will do for us to eat:D. Currently dining on cut-offs from the large striplion steaks to make them fit in 5kg bags at €6 a kilo. lovely they are

iverjohnston

You don't come from Monaghan by any chance, do you Bob?:D:D

Bizzum

iverjohnston wrote: »

You don't come from Monaghan by any chance, do you Bob?:D:D

Says the Cavan man ........ :-) :^)

reilig

I always thought that the idea was to have a heifer with a bit of age and a bit of fat on her for killing for the freezer. After all, meat has very little flavour, it's the fat that gives it the flavour.

When we were young, we had a Jersey Bull every year for the freezer. We reared them on a goat and we usually killed at about 20 to 26 months. Never fat, but a good enough taste from them and enough along with 2 or 3 lambs and a pig to ensure that we never had to buy meat and always knew where it was coming from - a lot to be said for it.

naughto

thanks for all the replys as ye can see i know jack s1hite about this craic.
would ye have any problem buying from the mart to the freezer?

td5man

naughto wrote: »

ok asked this on the farming chit chat thead but only got a few ans to my questions.starting this thread as i dont have a clue or if its even a good idea(money wise)to kill a heifer for the freezer.

how old would you need her to be?

what sort of weight would be ideal?


what sort of money would you expect to pay for a hefier that was ready to go to the butcher?

how much does a butcher cost to kill/bag the hefier

if need must i could fatten her up at my brothers place.

any advice on this would be great

A couple of years ago it was €480 €200 for killing, butcher €280.

lakill Farm

Spent 5 years with a butcher at weekends. I rember it was £14 for a lamb. THink £200 - £250 for heifer (depending on how much bagging)

ANyone ever kill a deer? alot of meat in them and no rearing costs. Im looking for 1 .

A heifer is approx a 4ft cubic meter freezer. A deer is half that. A lamb is a crate

reilig

lakill Farm wrote: »

Spent 5 years with a butcher at weekends. I rember it was £14 for a lamb. THink £200 - £250 for heifer (depending on how much bagging)

ANyone ever kill a deer? alot of meat in them and no rearing costs. Im looking for 1 .

A heifer is approx a 4ft cubic meter freezer. A deer is half that. A lamb is a crate

We got a deer injured on the road by a lorry and got butcher to hang and cut for freezer. It was nice, but very rich meat. You would only want to be having a bit of it 2 or 3 times a month or else you might start to dislike it.

Heifer is €300 slaughtered and bagged and labelled with as much of it put into mince or even into burgers as you want in these parts! I think the increase in value of the hyde and the insides in recent years have helped to keep costs lower.

lakill Farm

reilig wrote: »

We got a deer injured on the road by a lorry and got butcher to hang and cut for freezer. It was nice, but very rich meat. You would only want to be having a bit of it 2 or 3 times a month or else you might start to dislike it.

Heifer is €300 slaughtered and bagged and labelled with as much of it put into mince or even into burgers as you want in these parts! I think the increase in value of the hyde and the insides in recent years have helped to keep costs lower.

Sounds right so reilig. £200 was approx €250 and 10 years ago. takes 1 day to cut a heifer with bagging and watch down by butcher.

I could do a lamb in 30 minutes.

Neither include killing time.

iverjohnston

Just got prices for this query. Lamb for the freezer, 10 to kill and hang. Butcher 15 euro to cut up and I bagged and labeled .

He said that a heifer to kill and hang would be 70 euro, cutting up and the owner to do the bag and label would be 150.
He said if won't cut up unless owner present.

naughto

thanks for the info.
i have being talking to my butcher about it and he was saying to try half a heifer this yr and see how we get on with it.
so iam going to do that looking at about 500-600 euro depending on weight.

Joe the Plumber

naughto wrote: »

thanks for the info.
i have being talking to my butcher about it and he was saying to try half a heifer this yr and see how we get on with it.
so iam going to do that looking at about 500-600 euro depending on weight.

Was going to suggest that, there's a lot of eating in half a heifer.

Try and get an Angus if you can naughto, it is the nicest meat by far.

Should be cheaper also, we had a very interesting discussion here last week about black cattle being cheaper than coloured.

Some of those continental breeds can be lean and a bit tough.

Good luck.



,

naughto

i will mention it to him we get a lot of meat of him and its all ways very good.
his dad does the killing,and they kill there own cattle for the shop.
i think thats why he does so good cos you can see it in the field then in the shop a few days later.

bbam

iverjohnston wrote: »

Just got prices for this query. Lamb for the freezer, 10 to kill and hang. Butcher 15 euro to cut up and I bagged and labeled .

He said that a heifer to kill and hang would be 70 euro, cutting up and the owner to do the bag and label would be 150.
He said if won't cut up unless owner present.

Was that Blacks Butchers?
There's a fella in Mullagh that butchers pigs for us, I keep meaning to ask about a heifer. He's €90 to cut and cure a whole pig into bacon. ( we don't like pork) Muldoon is his name.

iverjohnston

bbam wrote: »

Was that Blacks Butchers?
There's a fella in Mullagh that butchers pigs for us, I keep meaning to ask about a heifer. He's €90 to cut and cure a whole pig into bacon. ( we don't like pork) Muldoon is his name.

Nope , killed and hung in Ballinalee, cut up and bagged in Arva.

yoloc

is it not illegal to own one or is that one that aint regiesterd. Think you need more than 4 acres to own one

vermin99

Joe the Plumber wrote: »

Was going to suggest that, there's a lot of eating in half a heifer.

Try and get an Angus if you can naughto, it is the nicest meat by far.

Should be cheaper also, we had a very interesting discussion here last week about black cattle being cheaper than coloured.

Some of those continental breeds can be lean and a bit tough.

Good luck.

Angus is the nicest by far ! You must be joking,trust me a Hereford is 100 times better tasting although you do have more bone weight.But by god its worth it. My fathers a butcher and goes for Herefords to sell in the shop if he can ,although we do a lot of Angus for peoples own freezers because as I said before if you want profit Angus ,if you want quality Herefords all the way

Butcher Boy

I brought two right good angus heifers out of skib yesterday 415 kgs 795 ,they will be killed on Monday. they were a bad trade.

moy83

Butcher Boy wrote: »

I brought two right good angus heifers out of skib yesterday 415 kgs 795 ,they will be killed on Monday. they were a bad trade.

What will her value be when you have her all sold out over the counter ?

bob charles

moy83 wrote: »

What will her value be when you have her all sold out over the counter ?

an inch of counter = an acre of land. that still right?

moy83

bob charles wrote: »

an inch of counter = an acre of land. that still right?

Its 25mm now !