3 year old jersey bull beef

[rachels.haven]

Hi,
Does anyone have experience on what the meat from an about 3 year old grass fed jersey bull would be like as far as texture and flavor? Would it be tough and better as ground than steaks? We have the opportunity to buy part of one vs a steer of about the same age and the bull usually gets less interest.

 

[Mini Horses]

@farmerjan ... You'd have a knowledgeable answer

 

[farmerjan]

Depends on if the jersey was an active breeding bull or just maybe bred a few??? Any grain fed??? I have killed several jersey steers 2-3 yrs old and they have been fine... killed a 3 1/2 yr old jersey heifer that was kinda tough... much better as ground..
The tenderloin (filets) should be fine... that does not get any "use" like other muscles...the NY strips should be decent...
Any kind of stew meat would be okay since it is cooked in "moist heat"... any type of pot roast that is slow cooked in moist heat will not be tough compared to something like steaks... so it depends on what you want out of the beef... If it is cooked in liquid so to speak, tough will not be as big a deal... but could be chewy....

When the butcher kills it... they should, by rights, do a "shear test"... on the meat... it will tell the butcher how tender the meat is as to how well it shears... if easy shear, it will be more tender...
This was originally designed to be used on cooked beef... as to how easily it was sliced through... there is a whole procedure... but it helped to grade beef that was being sold as to how tender it was. A good butcher can do it on raw meat and get an idea of how tender the meat is as to how easily it cuts...

Also, how long the beef hangs will also determine more tenderness... we always have beef hang 2 weeks minimum and I prefer 3 weeks...

How much fat on the bull??? the more outside fat, the more likely it is more tender... And jerseys do not get fat like beef cattle..
Grass fed and finished beef is best killed by late fall when the benefits of the green pastures are still there... They are not out getting much out of pastures now... the best hay does not do what grass does...

 

[rachels.haven]

So lots of variables.
No grain. They're very, very small jerseys, the milking cows don't look thin (which probably means something considering they're dairy) but I've never seen the bulls they run. They put them somewhere else and ship them as soon as they are done with the cows because year before last one of them almost killed him and he should not be alive.

We're getting half a steer and a front quarter of bull and will compare.

The producer says he usually can't tell the difference and isn't a good person to ask.

IDK if that means he just gets everything ground or wet cooked or if there really isn't a difference or if he doesn't want to tell me and he's not the type to tolerate me wasting his time and asking similar questions twice so my husband suggested I take the risk and buy some of both. What we find it will determine what I buy next time.

My friend that milks his cows for him doesn't know the answer either as they always get cull cows or steer. She is buying half the steer.

I'll report back in a few weeks.

 

[farmerjan]

Have never had anyone get a front or rear quarter... Quarters here are done by taking a half beef... and splitting it in half equally of all cuts... so that you get a quarter beef... not a front or rear quarter.
Front quarters will be tougher... less meat and fat than the rear quarter on any animal... beef or dairy... look at the goats... more meat/muscle/body on the back quarters...

So lots of variables.
No grain. They're very, very small jerseys, the milking cows don't look thin (which probably means something considering they're dairy) but I've never seen the bulls they run. They put them somewhere else and ship them as soon as they are done with the cows because year before last one of them almost killed him and he should not be alive.

We're getting half a steer and a front quarter of bull and will compare.

The producer says he usually can't tell the difference and isn't a good person to ask.

IDK if that means he just gets everything ground or wet cooked or if there really isn't a difference or if he doesn't want to tell me and he's not the type to tolerate me wasting his time and asking similar questions twice so my husband suggested I take the risk and buy some of both. What we find it will determine what I buy next time.

My friend that milks his cows for him doesn't know the answer either as they always get cull cows or steer. She is buying half the steer.

I'll report back in a few weeks.

 

[rachels.haven]

This butcher has you pick your quarter. They're not my favorite area butcher but they're the one this farmer uses. The front has the cuts I'm used to using the most even though it will be tougher, probably a great way to gauge worst case toughness. If it's too bad I'll stew meat my way through it. Chances are there will still be bull available in a week and I'll have the chance to get more if I want it.
I wish they did chipped beef. I could make great sandwiches for the menfolk that way.

 

[murphysranch]

You sent me down a rabbit hole. The best cut for making your own chipped beef is a a round. Brine it. Smoke it. Then freeze and thinly slice. Then dry it in your dehydrator. Gonna be salty for sure.

Mother used to buy little jars of chipped beef, and then make a cream sauce and mix it in. Then put on toast. We loved it as kids.

 

[Baymule]

You sent me down a rabbit hole. The best cut for making your own chipped beef is a a round. Brine it. Smoke it. Then freeze and thinly slice. Then dry it in your dehydrator. Gonna be salty for sure.

Mother used to buy little jars of chipped beef, and then make a cream sauce and mix it in. Then put on toast. We loved it as kids.

My momma made that too. She called it creamed beef on toast. I didn’t like it and refused to eat it. Daddy called it **** on a shingle and loved it!

 

[rachels.haven]

Ooo. I have a video recipe for that...but I'm sitting in the women's class in church, so clicking on the video to get the link to share would be...problematic.

 

[rachels.haven]

Personally I think the PA man and half PA men here would prefer cheese steaks, but here's the recipe.