Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .

Recommended Posts

Has anyone here purchased a share of a cow (whole, half, quarter)?  If so what was the approximate final weight of the meat you brought home?

A buddy of mine purchased a half a cow from a family friends farm and paid for it to be butchered at a local meat market. We ended up splitting the half of cow into 5 equal shares so each person got 1/5th of the half.  Each share came out to 45-50 lbs, so roughly 250 lbs of packaged meat (roasts, steaks, ground).  The final weight was less than I was expecting so I asked my buddy about it and the receipt he has from the meat market lists a weight in the 340 lb range and judging by how it was written up seems like that should have been the final weight of meat.  

Neither of us are sure what the right number is.  250 lbs for half a cow seems a little light to me but I'm no bovine expert so I'd be interested to hear your guestimates. 

He's supposed to be calling the market today to ask them about it.  Maybe its as simple as them missing a box of our order in the freezer when my buddy picked it up.

Share this post


Link to post
Share on other sites

I haven't heard what the live weight was.  All I saw was the receipt from the meat market listing what looked like a finished weight of 340ish lbs.  The receipt was pretty sparse with a lot of spots left blank.

Perhaps 250 is right and I'm overestimating the size of a cow but we're confused at the 340 number on the receipt and the 250 we actually received.  Is 340 lbs of boxed meat even a reasonable number for a half cow?

 

 

Share this post


Link to post
Share on other sites

I have bought many 1/4 and 1/2 beef. I believe you pay X amount per pound hanging weight. and by that I believe is once its killed ets. could be wrong.

 

a half is the way to go you get good cuts. if you want more burger get a front 1/4. more steaks get the back 1/4. the haf you get both and a medium range price. the front is cheaper the back more spendy.

reiny believes your best deals or prices is to buy it on store sales. when buying in 1/4 or 1/2 your paying for bone and waste!

Share this post


Link to post
Share on other sites

Everything I've seen is by hanging weight and then I think they expect box/finished weight to be roughly 60% of hanging weight. So 1000 lb hanging weight would expect to yield 600 lbs or 300/half.  Again I'm no bovine expert, I've been leaving this up to my buddy to deal with but the weight seemed low to both of us.

Based on the weight we got and the price we paid the meat came out to $4.90ish/pound which is for the ground, t-bones, ribeyes, roasts, and my favorite cut the tongue.:)

Edited by nofishfisherman

Share this post


Link to post
Share on other sites

We haven't bought a half in a few years, but when we did live weight was usually between 800 to 900 lbs., hanging weight 600 to 675lbs. for the whole animal, and ending with between 250 and 275lbs of cut meat for a half.

Share this post


Link to post
Share on other sites

Ok so maybe the weight we received isn't out of line.  Still not sure what the numbers of the receipt refer to then since the 340 number is written in a spot that indicates finished boxed weight.  Perhaps a sloppy job of writing up the receipt?

Share this post


Link to post
Share on other sites

Depending on breed, dressed weight of finished feedlot cattle will typically run 62% to 68% of live weight; holsteins on the lower end, beef higher.  If you actually purchased a "cow", yields are far less.  From that hanging weight, your take home will be determined by the cuts you order.  If you grind everything into burger, the final yield will be much lower than cut/wrap/freeze all the bone-in cuts.  Remember the heart, liver, and tongue can add 25 lbs to the hanging total.  This week I quoted my customers at $1.92/lb hanging for angus and $1.88/lb hanging for holsteins, and $200/hd on butcher hogs delivered to their choice of processor. 

Share this post


Link to post
Share on other sites
12 hours ago, nofishfisherman said:

Ok so maybe the weight we received isn't out of line.  Still not sure what the numbers of the receipt refer to then since the 340 number is written in a spot that indicates finished boxed weight.  Perhaps a sloppy job of writing up the receipt?

Go ask the butcher shop how that slip is supposed to read. I would  if I had doubts!

Share this post


Link to post
Share on other sites

All I can say is that "It's more than you think." :)  I'm cleaning our deep freeze tonight for a quarter beef that's comoing on Sat... Haven't got one in a while but evey time we do I'm amazed how much meat comes off a 1/4 of a beef steer. My deep freeze is a little smaller but we've wresteled 1/4 beefs into it.  I couldn't imagine a half.  Good luck!  nothing like good farm-raised beef.

Share this post


Link to post
Share on other sites
23 minutes ago, RebelSS said:

And served with a fresh egg yolk and accompaniments...and a dash of tabasco and worcestershire. :P

Steak-Tartare.jpg

 

That's my favorite way to do venison. 

Maybe a couple drops of balsamic or red wine vinegar on a cracker... 

Share this post


Link to post
Share on other sites
On 6/9/2016 at 8:21 AM, graingrower said:

Depending on breed, dressed weight of finished feedlot cattle will typically run 62% to 68% of live weight; holsteins on the lower end, beef higher.  If you actually purchased a "cow", yields are far less.  From that hanging weight, your take home will be determined by the cuts you order.  If you grind everything into burger, the final yield will be much lower than cut/wrap/freeze all the bone-in cuts.  Remember the heart, liver, and tongue can add 25 lbs to the hanging total.  This week I quoted my customers at $1.92/lb hanging for angus and $1.88/lb hanging for holsteins, and $200/hd on butcher hogs delivered to their choice of processor. 

graingrower has it right, I've been on both ends of the this, both raising and buying 1/4's, I always figured 65% hanging weight from the live weight.  Then you still have all your bones, figure another 25%-30% drop, depending upon your cuts.  You need to find out from the butcher what the live or hanging weight is and what kind of critter is was, beef or holstein, market steer or skinny cow.   Sounds like it was on the smaller size, a true market steer is going to start out at 1200 pounds.

 

Another tip if you're buying a quarter is to buy '1/2 of a 1/2', you end up with a quarter but you get some cuts from the front quarter and some from the hind quarter.  

 

I love buying a quarter!!! You know where its coming from, you can get it cut the way you want - 1 inch steaks, 1/3 pound hamburger patties, two to package, 3 pound roasts, etc. Its not cheap but when you see sirloin steak in the store for 6.99 a pound, it works out. Plus you have to plan ahead and get your frozen packages out a few days early. I took Fridays hamburger patties out of the freezer this morning!!! :)

Share this post


Link to post
Share on other sites

$4.90 a lb finished is IMO high.   I've been buying a 1/2 and split that with another guy. 

As a rule what I can buy hamburger per lb. at the store is what I end up paying per lb finished when I buy a half. Soup bones, tongue, tail, & liver included.  If I bought today I'd expect to pay around $3 a lb., I've been doing this for a while.  Ask the cutter lots of questions before and you'll have less questions when you pick up your meat.  

Share this post


Link to post
Share on other sites

My buddy has been in the middle of a long stretch of overtime at work so I haven't had a chance to talk to him much about what he found out from the butcher but I'm guessing the qty and prices were accurate but just not what I expected.  Unfortunately my buddy has been doing all of the leg work on this for us so I'm out of the loop with the butcher.  Although I did just find a local elk farm that will sell a 1/2 or 1/4 elk for $5.15/pound (hanging weight).  If I'm already paying $4.90 for the beef I have I'd rather pony up the extra 25 cents/pound and get elk instead.

Share this post


Link to post
Share on other sites

My wife worked for a meat processor for many years and my daughter's fiance does now. Both of them gave me about the same answer but indicated that breed will make a difference. Some breeds have heavier bone structure and tend to be fattier than others and this will affect the final processed weight. Also, it will depend on the cuts you order. 

  • Hanging weight is the weight of the carcass after it has been skinned minus the head, lower limbs, and entrails.
  • Hanging weight will be about 60% of the live weight so a 1200 lb steer will end up at about 720 lbs. hanging estimate. 
  • Final weight will be about 60% - 65% of the hanging weight. So a 720 lb hanging weight will yield about 465 - 470 lbs. cut, wrapped, and frozen.

Obviously a half will be 230 - 240 lbs or a quarter would be about 115 - 120 lbs.

Share this post


Link to post
Share on other sites
11 minutes ago, nofishfisherman said:

The 186 pounds was that finished package weight for 1/4 of a cow?

Not sure. I didn't weight it but that is what they based their charges on. 

$14 for butchering and 186 pounds and $.56/pound for cutting. 

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now




  • Posts

    • I've always been partial to the fold down couch in the back but I'd want to have storage under it and a fold down bunk above it. One thing to keep in mind is the heater.  I know you said the current heater stays for this season and maybe next but if you're doing work on the layout now you should probably plan for the new heater now even if its not going in for a year or two.  You'd hate to do all this work adjusting the layout only to find out you should have done something differently to accommodate the new heater. 
    • If mine,  I would add those drop down bunks and some pedestal boat seats.  With a smaller house like that I would want as much open area as possible.  I think those big couch/sofas take too much room.  You can always drop the bunk and take a snooze without taking up floor fishing space.  Just some thoughts.......
    • I tried a glass of a buddy's Templeton Rye last night and was impressed. I'm not big of Rye's but this one was very smooth. I can't say I'd ever buy a bottle but someone else's booze is always up near the top of the list of my favorites. I still prefer the $15 Trader Joe's bourbon though. 
    • I didn't figure anyone at cabelas would be any help. I have scoured the gun and haven't ever been able to find any markings of any kind. I forgot to mention in the previous post that it's a 16 gauge.  If nothing else, it'll look cool hanging over my basement bar. 
    • Ha I remember showing ya a thing or 2!!! Not sure where your son got his fishin prowess from though! Yea well!! oh I changed my poopy pants!
    • I can't see the pics?
    • You might be better off trying to do some research on your own on the old shotgun. I think it would be a waste of time taking it to Cabela's since most of the folks  who work there now think  any gun made before 1970 is an antique. The gun surely is made in Europe and might have originated in one of the English or Belgian or even German "guild" shops, little outfits that cranked out inexpensive guns that did not even bear maker's names since they were made by a "bunch" of guys. Your best bet would be to trace or photograph the proof marks and go from there.  That is,  I'm assuming it has proof marks :).
    • For an exciting adventure in shooting grab an old "trapdoor" Springfield and rattle off a few rounds of 45-70 or 45-90.  If you're of skinny build and little weight it'll give you a THUMP you'll remember!   Perfect deer cartridge for MN though since that big ol' bullet will go churning through the brush like a D-8 Cat until it hit's it's target. Have been around the old '94 30-30 since way back when and while it is handy it is not that accurate and lacks the knock-down power of many, many of today's rounds. But if you just have to have one as I always say, it''s your money. Keep in mind you can buy the .35 Remington in a pump action,   which a lot of MN duck hunters find easy to use come deer season.
    • I have an old Damascus barreled shotgun that was passed on to me by my grandpa. The story I have always heard and been told is that it was brought over from Denmark by my great grandfather in 1915. It has no markings indicating where it was made or anything else that I could use to figure out some history on the gun. It is a pin fire and has a stag carved into the underside of the stock. Anyone have any ideas on where I could find any info on this? I had thought about bringing it to Cabelas and see if they knew anything about it. I'm not concerned about the value. I'd just like to know a little more about it or even get pointed in the right direction. 
    • I like the .30-.30 because of availability and affordability of the ammo but I think the .35 Remington may be a better overall round. I don't know anything about the .45-70 Gov. though.
  • Our Sponsors