Northeastfarmer
Member
- Location
- Cleveland
You might not but that's where most cows end upI don't sell hat racks
......most of the time
8 year old cow beef
- Thread starter Exfarmer
- Start date
I know some of the lesser sorts that I take direct often end up as 'mincers' which is bargain basement payment, but a cull at circa £800 (very often 8 years old) will be going to a better place?
Northeastfarmer
Member
- Location
- Cleveland
Id imagine if they're properly finished then they'll end up in a better place than mince and pies but not many people like feeding them hard to get the new meat on them so they'll be in pies and mince...you see some awful cows straight out the parlour in our mart that won't even have enough energy in them to set the carcass
multi power
Member
- Location
- pembrokeshire
Quite right, I doubt many shoppers would even know a good bit of beef if they seen it
multi power
Member
- Location
- pembrokeshire
Yummy yummy
Woolless
Member
- Location
- Berwickshire, Scottish Borders
Some marbling. Is that definitely cow beef and not Wagyu?
Exfarmer
Member
- Location
- Bury St Edmunds
I asked the question as our son was cooking last night.
He lives up in the smoke and comes back with some strange fangled new ideas.
Anyway last nights dish was sirloin cooked as a joint in a water bath ( vacuum packed cooked at 60 Degrees) then sliced into steaks and finished off on a BBQ type top
it was delicious , tremendous flavour and not chewy at all
He then revealed it was 8 year old cow beef, Spanish ( think it was Galician as has been mentioned)
Here am I thinking, are our farmers missing a trick, but I cannot see many butchers promoting their best beef as being 8 year old holstein, not sure how much grass it had ever seen either
35 years ago we fattened all our cull cows and they made good money but that was before BSE
Think most of ours used to go to McD's in those days
He lives up in the smoke and comes back with some strange fangled new ideas.
Anyway last nights dish was sirloin cooked as a joint in a water bath ( vacuum packed cooked at 60 Degrees) then sliced into steaks and finished off on a BBQ type top
it was delicious , tremendous flavour and not chewy at all
He then revealed it was 8 year old cow beef
, Spanish ( think it was Galician as has been mentioned)Here am I thinking, are our farmers missing a trick, but I cannot see many butchers promoting their best beef as being 8 year old holstein, not sure how much grass it had ever seen either
35 years ago we fattened all our cull cows and they made good money but that was before BSE
Think most of ours used to go to McD's in those days
Holstein milk cow but it hasn't seen a milking parlour for a few months , reared specially for the London restaurant trade . We also have some similar that has been ageing for 150 days , now that will be tasty.
Exfarmer
Member
- Location
- Bury St Edmunds
Who do you sell it through, if you dont mind my asking. Pm if you like
All my 'cull' cows are bought by one man. Fed for a few months and the carcass exported back to France. He doubles his money.
A mature cow kills in France for €4000.
- Location
- Limousin, France
A mature cow kills in France for €4000.[/QUOTE]
I wish!
Big, 'show cows'(competition) maybe.
I wish!
Big, 'show cows'(competition) maybe.
Exfarmer
Member
- Location
- Bury St Edmunds
Northeastfarmer
Member
- Location
- Cleveland
I wish!
Big, 'show cows'(competition) maybe.[/QUOTE]
What do your cull cows come to over there roughly?
- Location
- Limousin, France
Got 1 in the shed ready to go (been waiting a month), she will be 380 ish kgs on the hook so about 1400€
Northeastfarmer
Member
- Location
- Cleveland
So around £1190 sterling...similar prices to over here then
- Location
- Devon
I remember a top foodie being asked what the best steak they had ever had was.
He replied .. It was at a little place up in the Pyrenees. I asked the chef what it was. He told me to ask the butcher down the road. He said it was a local farmers old house cow,about 18 years old.
He replied .. It was at a little place up in the Pyrenees. I asked the chef what it was. He told me to ask the butcher down the road. He said it was a local farmers old house cow,about 18 years old.
Did sound a bit optimistic
[/QUOTE]Never let the truth get in the way of a good story.
My last cull cow went off grass, no meal.
Said chap gave just over £1500 for her.
She was a proper cow though. Buyer said he would double his money, he will feed her till she is close to bursting.