How long do you think it will take me to finishing eating the whole Cow. Butcher said he will supplying in 2 halves. As a steak addict Its going to be a lot of fun doing this. 
I am buying a Cow - how long will it take
Are you literally going to eat all parts, like the tripe and innards and all that? Cos it ain't gonna be as nice as the steaky bits!
Originally Posted by Miss Ann Thropy:
“Never herd anything like it.”
“Never herd anything like it.”
Me neither. Cud be a load of bull. Or just a mis-steak.
Originally Posted by Victoria Sponge:
“Me neither. Cud be a load of bull. Or just a mis-steak.”
“Me neither. Cud be a load of bull. Or just a mis-steak.”
I heifer another idea, he could try Friesian it.
You do know that you're not going to get many steaks from one cow in comparison to the rest of the meat you'll get from it.
Originally Posted by degsyhufc:
“You do know that you're not going to get many steaks from one cow in comparison to the rest of the meat you'll get from it.”
“You do know that you're not going to get many steaks from one cow in comparison to the rest of the meat you'll get from it.”
You get a lot of steak out of it though. One website says you get 52 pounds of fillet, rump and sirloin.
Originally Posted by Victoria Sponge:
“Are you literally going to eat all parts, like the tripe and innards and all that? Cos it ain't gonna be as nice as the steaky bits!”
“Are you literally going to eat all parts, like the tripe and innards and all that? Cos it ain't gonna be as nice as the steaky bits!”
I had ox liver recently - surprisingly nice!
I'll be cooking that again.Never been a fan of tongue though. I suppose all the non-steak bits will go nicely in curry/stews or old peasant dishes like faggots/meatloaf and there's the bones to make stock.
Originally Posted by Miss Ann Thropy:
“I heifer another idea, he could try Friesian it.”
“I heifer another idea, he could try Friesian it.”
But freezing is a possible snag. Namely if it's supplied frozen, it won't bend. If it's not, it'll take a long time to freeze in a regular freezer. And like walterwhite says..
You get a lot of steak out of it though. One website says you get 52 pounds of fillet, rump and sirloin.
That's if you know how to butcher it. If not, it'll be a lot of steak scraps & mince. I suspect this is a wind-up, but also something that might end up fun to watch on YT.
I've had a go at butchering a pig in the past, and even with a butcher showing me how to do it, it's not easy. Also needs something to hang the carcass from while working on it, or a large, strong table. And possibly an ambulance on stand-by.
Originally Posted by Jellied Eel:
“
But freezing is a possible snag. Namely if it's supplied frozen, it won't bend. If it's not, it'll take a long time to freeze in a regular freezer. And like walterwhite says..
You get a lot of steak out of it though. One website says you get 52 pounds of fillet, rump and sirloin.
That's if you know how to butcher it. If not, it'll be a lot of steak scraps & mince. I suspect this is a wind-up, but also something that might end up fun to watch on YT.
I've had a go at butchering a pig in the past, and even with a butcher showing me how to do it, it's not easy. Also needs something to hang the carcass from while working on it, or a large, strong table. And possibly an ambulance on stand-by.”
“
But freezing is a possible snag. Namely if it's supplied frozen, it won't bend. If it's not, it'll take a long time to freeze in a regular freezer. And like walterwhite says..
You get a lot of steak out of it though. One website says you get 52 pounds of fillet, rump and sirloin.
That's if you know how to butcher it. If not, it'll be a lot of steak scraps & mince. I suspect this is a wind-up, but also something that might end up fun to watch on YT.
I've had a go at butchering a pig in the past, and even with a butcher showing me how to do it, it's not easy. Also needs something to hang the carcass from while working on it, or a large, strong table. And possibly an ambulance on stand-by.”
Depends where it's from. Lots of places butcher it for you and tell you what you'll get before you get it. Seems a whole cow is a lot of money though.
Originally Posted by walterwhite:
“Depends where it's from. Lots of places butcher it for you and tell you what you'll get before you get it. Seems a whole cow is a lot of money though.”
“Depends where it's from. Lots of places butcher it for you and tell you what you'll get before you get it. Seems a whole cow is a lot of money though.”
Depends I guess. Even with premium brands like Aberdeen Angus, there doesn't seem that much profit per cow to the farmer. But I found a handy article here-
http://igrow.org/livestock/beef/how-...m-a-fed-steer/
So, to summarize: A 1200 steer, ½ inch fat, average muscling, yields a 750 pound carcass. The 750 pound carcass yields approximately:
490 pounds boneless trimmed beef
150 pounds fat trim
110 pounds bone
So a lot of beef dripping and some happy dogs.. But the practicality of butchering it yourself isn't something I'd fancy. And paying a butcher to turn it into cuts would just up the cost to near retail prices I guess.
You could probably fit it into most chest freezers if you fed the entire carcass through a mincer and put it all into brick-shaped moulds.
Whenever I've looked into buying half a lamb I've found that it's delivered butchered. The OP is a bit unclear on this point but I would assume that he/she will receive a large number of vacumm-packed cuts of meat, rather than finding a literal half cow cut down the middle and slumped grotesquely on his doorstep.
Originally Posted by WombatDeath:
“Whenever I've looked into buying half a lamb I've found that it's delivered butchered. The OP is a bit unclear on this point but I would assume that he/she will receive a large number of vacumm-packed cuts of meat, rather than finding a literal half cow cut down the middle and slumped grotesquely on his doorstep.”
“Whenever I've looked into buying half a lamb I've found that it's delivered butchered. The OP is a bit unclear on this point but I would assume that he/she will receive a large number of vacumm-packed cuts of meat, rather than finding a literal half cow cut down the middle and slumped grotesquely on his doorstep.”
We buy a whole lamb. £75. It comes already portioned up. Chops, legs, joints. But that's because my mate breeds them and his mate is a butcher and prepare them for us.
