Anybody know the cost associated with buying a cow, and processing it for meat? Any local companies / ranchers in the B/CS area that do this? Looking into splitting the cost with a few other people.

You only needed to look on page 2

https://texags.com/forums/67/topics/3277353

Rosenthal meat science center is the answer.

Do tell.

I assume you mean you'd be getting a fed steer, and not a cow. Unless you have four teenage boys to feed, you'll never eat all the meat on a steer before it starts getting freezer burned, even with the best vacuum packed meat. If you can split it 2-3 ways with others, that's a different story.

These folks aren't far from College Station, and some of their steers dined on B-1 83 native grass.

https://www.barnardbeef.com/shop

We lease to her, too. She's got quite an operation now.

Proc92 said:

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We lease to her, too. She's got quite an operation now.

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A very sharp lady, blue hair and all! Between she her dad, they've had our place for 20+ years.

NZ_AG said:

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Anybody know the cost associated with buying a cow, and processing it for meat? Any local companies / ranchers in the B/CS area that do this? Looking into splitting the cost with a few other people.

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Yes. Our place is in Gause and we are processing with K&C in Navasota. We have Charolais/Red Angus cross calves that come from our registered herd that we've known for generations.

If you're stil interested, I can get a processing date in as early as May.

We are selling by the quarter, half, or whole. I believe we have 3/4 of one accounted for and have another whole available.

Somewhat off the subject, but what is their live slaughter weight, and how long are you feeding them out?

B-1 83 said:

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Somewhat off the subject, but what is their live slaughter weight, and how long are you feeding them out?

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I target from 1,100 to 1,300. We've gotten a little higher because I'm doing a poor job of getting marketing rolling and we switched feed earlier this year (and they packed the pounds on after).

Feeding time depends on too much and we don't have any recipe yet.

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I target from 1,100 to 1,300.

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From a production perspective, I get it. But from a dining experience, it's crazy how live weights have affected the end product over the past 30 years. I suppose if I were a tenderloin fan, I'd opt for a 1300 pound live weight. But I gravitate to the Ribeye. The days of finding a 12-14 pound lip-on Ribeye roll are slim to say the least. Not giving you grief, just an old man lamenting that production costs have essentially forced the producer to go big.

I can arrange for that smaller ribeye for you a half at a time.

I would say 1100 is more ideal. I processed for myself one that was 1350 and have some very large, but thin, ribeyes from the deal. And, if selling by the pound on hanging weight, that runs up the bill to something that would be difficult for most to pay. That's why I'm trying to move more to flat pricing.

But also, I've been a purebred Charolais producer since the mid-90s, so packing on growth and pounds has been a specialty…

thann07 said:

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… very large, but thin, ribeyes from the deal.

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When you say thin, are you talking about the cap/spinalis dorsi? Or did the processor cut the steaks thin?

Processor cut thin. Thinner than requested.

The Pronger family farm outside of Stratford sells steers, pm me and I can get you in touch with them. Good ags.

Are you, by chance, a Pronger?

If so, I had no idea we were related!

No, no, Fred was one of my dad's best buds and Patrick was in my brother's wedding. I had just seen Patrick's wife mention that they had steers available a while back on facebook. I think that is a wonderful family, so if I can connect them to someone to get a steer sold, I'm happy to

Ah, they're only distant cousins for me. See them every 5 years or so at a wedding or funeral.

Slaughter dates are hard to come by. I have a date at Jarretts in Madisonville in September. I sell halves and wholes.