old cow steaks

[KFhunter]

Anyone eat steaks from a 12 or so year old cow? 

What did you think?   

I'm going to steak up the "tenderloins and backstraps" boneless, see how it goes     

[KFhunter]

couple vids I thought interesting

[KFhunter]

I did withhold breeding them this last year, so no calves on them for a year,  they would grade pretty well!   Nice rounded off appearance

[Romulus1297]

Probably everybody has ever been to a auction where all the old cows go and the buyers buy them.

[KFhunter]

typically old cows at auction go for hamburger and end up at the big slaughterhouses

[Boss .300 winmag]

typically old cows at auction go for hamburger and end up at the big slaughterhouses

Yep, Schenks.🤣

[Sandberm]

I guess I'm ig nant. We butchered our 5 or 6 year old FAT grass fed cow last August. Why make hamburger of ALL of it? Steaks tastes great to me  Trim as much of the yellow fat as I can off it an cook up the meat. I guess I don't know any better.  Make jerky out of some of the roasts.

Of course I grew up eating beef fed on alfalfa, no corn. Ate lamb fed on alfalfa too. Lots of lamb chops were on the dinner plate growing up. Pork chops, chicken. It all tasted great to me...still does

[Lady Grouse hunter]

HOW much per LB.?

[KFhunter]

This is not a for sale ad.

[Lady Grouse hunter]

O.K.

[Twispriver]

The worst thing that could happen is that you cook one up and if you don't like it you throw the rest in the grinder. I'd say its worth a try.

[carpsniperg2]

Not as old as yours but we had a 10 year old years ago that got her leg hung in a feeder and snapped it. She got put in the freezer. My father wanted all of it burger and I told him to keep the ribeye and tenderloin and I would eat it. I was surprised! I thought I was going to be chewing on leather and really it wasn't too bad. For sure no 2 year old and not that great of beef but dang sure edible.

[Lady Grouse hunter]

The meat is not old just sea :hello:soned...

[hunter399]

Hit them with the meat 🔨
Into some marinade,something with a little 🍋 juice.
Let those baby's soak 24 hours .
Even if there still a little tough ,they be tasty.
Or a marinade with some vinegar. Something acidic to break it down and lots of meat hammer will do the trick.

[300rum]

Have the butcher slice off a ribeye after they hang for about a week and take it home.  That will tell you which way to go with the rest of it.

[C-Money]

I would think you are on the right track by cutting out the backstraps and tenderloins...and burgering the rest. Aughta be pretty good eating... Can you put them on COB and alfalfa for a month before slaughter?

[KFhunter]

Yup I did.

Dairy quality alfalfa and cob months before slaughter.

[Stein]

If it were me, I would butcher as normal.  You can always make burger but can't put the burger back into whole muscle cuts.

That said, I minimize grind, it's by far my least favorite.  I would rather have stew meat or whatever I can keep whole.

No matter what cut or how tough, you can always cook it low and slow and have an excellent meal.

[bearhunter99]

For a few years we got good deals on some "rodeo longhorn steers" basically steers that just wouldn't cooperate coming out of the chute for bulldogging or roping.  I kept the choice cuts figuring they would still be ok - not so much...  Even the choice cuts on the longhorn were tough.  We thawed them all out and canned them and they were excellent!