Buying and butchering a cow is a big investment. Cows primarily produce meat and milk, these are valuable protein commodities in our society. There are different prices that you can pay for a cow depending on where you live, its age, sex, breed, and whether you want to rear for meat or milk. The only way you can get a cow for slaughter at a fairly cheaper price is by purchasing from local farmers.
The Best Breed Cow To Raise for Beef
Angus cows are the best breed to raise for beef. Originating from Scotland, the Angus cow has been used for beef production since the 17th century. Angus cattle are very muscular and have a broad neck. They are known for being able to eat roughage more efficiently than other breeds of cattle. The Angus cow weighs between 1,300 -1,800 pounds at maturity.
Angus cows are also known for their docile temperaments and easy-to-handle nature, making them ideal for small farms that want to raise top-quality. Angus cattle are ready for slaughter usually between 1-2 years old when they are at approximately 800 pounds per head. The meat has a sweet taste and is considered one of the best meats available today due to its richness in flavor and tenderness when cooked.
The best type of grass to feed Angus cows is fescue because it has high nutritional value, which makes it easier for them to gain weight. This breed can also be raised on pasture or hay with some grain added to their diet to keep them from becoming too fat. They are also good at eating certain types of weeds that other breeds will not eat when they graze on them as part of their diet.
Price of Cows For Butchering
A cow’s price ranges between $2,500 and $5,000 for a full cow, you can get a half cow for about $1,500. The actual price depends on its age, weight, gender, and breed. Holstein and Jersey’s cows are typically more expensive than Angus breeds. Also, dairy cows are more expensive than beef cows of the same age.
Butchers like to buy and slaughter cows for a lot of reasons like taste of beef, selling the beef to make money for the family’s needs, to get additional products like horns, hide, and skin from the cow. The butcher charges up to $100 for slaughtering a cow.
A mature beef cow weighing 1200 pounds can yield 750 pounds of dressed weight of boneless, trimmed beef; that is about 65 percent dressing percentage. The remaining 35% of the carcass weight is fat and other non-meat tissue. The meat from this portion of the animal can be used for dog food or ground beef, but the most common use for it is hamburger.
Cows are generally profitable for butchers; aside from the beef, their hides are thick and strong, making them great for leather; their bones make excellent fertilizer; their hooves yield valuable material for making glue and ink; and their milk makes an excellent addition to any dairy farm’s menu.
Age of Cows That Are Slaughtered
The average slaughter age for cows is 12 to 22 months of age. Cows older than 22 months of age are considered to be of high quality, but they’re not necessarily better. Cows are slaughtered when they attain sexual maturity age, usually above 12 months of age. However, consumers who prefer veal can make butchers kill calves below 12 months. I think it is safe to say that the preference of the consumer determines the age a cow is slaughtered.
Issues of Theft and Safety Among Butchers
Butchers make sure that their meat is always safe to eat by using approved methods and procedures, and by storing it in a clean environment. That being said, there are some behaviors that butchers should avoid at all costs: namely stealing meat from their customers.
Butchers can be hard to trust unless they have a very strong reputation and are under strict surveillance. You know they are always surrounded by meat, and you’ve got to make sure that your money is going to the right place.
Lastly, always remember the size of the cow, age, purpose, and location dictate the price of a cow. Also, buying a cow directly from local farmers may be cheaper than buying one from a larger farm. Only mature cows are best slaughtered; they have good taste and their meat quality is higher than that of veals.