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Herd butchery has a more artisanal feel than traditional butchery, which may rely on automated lines and rigid uniformity—every steak is cut to the same weight, every chop is pre-packaged. There’s no need to produce identical servings for a large consumer base. Even the procedure itself has a certain allure. The goal is to respect the natural variation while maximizing what the herd has to offer. The butcher tailors the work to the animals they’ve got.

The butcher adapts their work to the animals they have. Meat with character, rather than just another shrink-wrapped commodity, is a treat for anyone who enjoys cooking. His primary areas of interest in research are food safety and quality, as well as the underlying science and technology. If you would like to talk about herd butchery or our processing facility, please feel free to contact us at sff@agrisource. Buying pre-cut meat from stores just does not allow for this degree of customization.

With the exception of pedigree bullocks and heifers, the older animals tend to receive a lower price as they are more difficult to feed well and also tend to grow slower than their younger counterparts. The customization options are yet another unique feature. You have complete control over how your meat is cut and packaged when you hire a herd butchery service. Your butcher will be in a much better position to give you an accurate price for your calves after reviewing your photos and taking these measurements.

A butcher’s final price will depend on several factors, including the quality of the muscle in the carcass, the meat and bone yield (MB percent), and the fat cover (the thickness of the layer of fat on the outside of the animal). Why selling livestock at a good price is important: Every bullock and heifer you sell will lose weight between the time they leave your farm and when they get to the slaughterhouse, unless they are show winners.

As each animal will vary in weight, fat cover, MB% and muscle quality, it’s essential that you send click the following web page butcher high quality photos of your cattle in addition to taking measurements and recording the weights of the animal before you dispatch them. Before you send your cattle out, you must take measurements, record their weights, and send the butcher high-quality photos of your cattle because each one will differ in weight, fat cover, MB percent, and muscle quality.

Once your butcher has examined your photos and taken these measurements, they will be in a much better position to offer you an accurate price for your calves.