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CloversMum Posted - Feb 15 2016 : 7:41:16 PM
Just curious as this is one topic that no one has addressed ... do any of you ever successfully sell Jersey steers? When I hear of others buying a steer, they are usually in the market for a beef cow. Who buys Jersey steers? We plan on eating our own Jersey steers, but there could be a time where we would have too many steers to use ourselves.
15   L A T E S T    R E P L I E S    (Newest First)
CloversMum Posted - Feb 18 2016 : 7:41:56 PM
I'm thankful that so far we will use a butcher ... that will be hard enough. I'm with you, Cindy, I'd definitely go antiquing.
txbikergirl Posted - Feb 18 2016 : 2:35:11 PM
i discussed this thread with lover boy last night, and he reminded me that he would take that fatted calf at 6 months not 9. then he proceeded, and he was on his second glass of wine mind you, to tell me that his plan was to butcher the fatted calf on the farm himself. its small enough to do so, and he expects MY help.

I DO butcher our chickens with him. But chickens are different. I then informed him that he would NOT be getting my help in butchering a calf, and in fact i would probably be gone antiquing that day with mom. i am strong and can do a lot of things... but this i cannot do.

i seriously don't know if he can do it without my help so i am hoping for the butcher route. geez, i don't even have a male calf yet and it is sticky. best of luck to you mary jane.
maryjane Posted - Feb 18 2016 : 08:58:02 AM
I'm wrestling with this myself right now.
CloversMum Posted - Feb 18 2016 : 08:37:52 AM
Yes, there are certain things here on the farm that bring a lump to my throat as well. I figure if I never feel emotional about my animals, then I need to quit having animals. :)
txbikergirl Posted - Feb 17 2016 : 8:13:52 PM
that is why i don't mind what gender our calf is may 9th. either way it will bless us and our farm, either another little heifer to continue further generations or a freezer full later on. lover boy is set on "the fatted calf" or "rose beef" so a bull would be butchered at about 9 months. i have to be honest in that this will be a hard thing to swallow for me emotionally. elsa is at 8 months now and that brings a lump to my throat thinking of a little calf of mine headed to a butcher... i can do it, but it will be hard to swallow.
CloversMum Posted - Feb 17 2016 : 7:47:50 PM
We have friends who sell beef cows on a regular basis and I believe they sell it before it goes to the butcher as we, the buyers, coordinated directly with the butcher as to what sort of cuts, size of packages, etc.

Thanks for the reminder! Right now, we plan on keeping the majority of the meat for ourselves and extended family. But with three dairy cows that will be bred, there is a high probability of needing to sell some calves at some point or raising to butchering age.
txbikergirl Posted - Feb 17 2016 : 11:08:25 AM
i am sure you know this charlene, but if you want beef to resell you need to choose your butcher accordingly... and make it known up front so they pack it in the correct packaging as well. around here we see a lot of people selling beef with the "not for resale" mandated USDA packaging ... it doesn't make me nervous to consume it, but it makes me nervous that they risk selling it as that is a major illegal offense.

of course you can sell the cow before it goes to butcher and then have buyer coordinate with butcher for what they want, but just wanted to mention it.
CloversMum Posted - Feb 17 2016 : 10:57:45 AM
Thank you all, this helps me a bunch! First goal is to have our own freezers full of quality beef raised right here. What a satisfying feeling!! Then, it looks like we could fairly easily sell any extra that we might have.
NellieBelle Posted - Feb 16 2016 : 6:20:53 PM
I'd say about 20% less Charlene. We did pretty good, but beef prices were running high at the time, so hit it right. I haven't decided if we will butcher this year or sell them again this year. Will know better by summer.
farmlife Posted - Feb 16 2016 : 5:41:30 PM
Around here right now it looks like beef steers are going for about 40% more than dairy steers. If you are selling organic beef you could probably decrease that percentage by quite a bit. I think a lot of it just depends on supply and demand. Around here cattle prices are dropping. I paid less for Alex than I did for Elli and Alex is farther along in her pregnancy than Elli was when we bought her.
Andrea0509 Posted - Feb 16 2016 : 4:22:29 PM
I purchased a quarter side of beef from a local organic dairy last year. It was a Jersey steer, and tasted good! Was pricey coming from an organic farm but was worth it :)
CloversMum Posted - Feb 16 2016 : 2:05:03 PM
Thank you, Janet. It is good to know when our own freezer is full of beef we should be able to sell any extra Jersey steers. Is there a general rule of thumb about how much less a Jersey steer goes for than for a beef cow? i.e. 10% - 20% less?

We are planning on using most of the meat ourselves ... again, love the idea of raising our own food, start to finish!
NellieBelle Posted - Feb 16 2016 : 01:31:25 AM
Charlene, seeing how our freezers were full of beef, we sold our two steers, (Pumpkin Moonshine, and Autumn Cider) to a farmer who wanted to fatten them up for butchering. We got good price for them but not as much had they been "beef cows." It worked out good for us. I believe we will be keeping our two steers for processing this next time. Just see how it goes. The first two jerseys, Boss Boy and Maybelle were also butchered for ourselves and the meat was delicious.
CloversMum Posted - Feb 15 2016 : 9:01:18 PM
I heard the same thing, Keeley, but didn't know if anyone actually bought Jersey steers. I would think farm-raised, organically fed Jersey meat would be very desirable even if the amount of meat would actually be a bit less.
farmlife Posted - Feb 15 2016 : 8:18:39 PM
I've been watching Craigslist for all things Jersey in our area for a while. It seems like Jersey steers go for a lower price than beef steers do, but I would think they are certainly capable of being sold for meat. My understanding is that dairy cows have yellow fat and so it is somehow seen as less desirable for turning into meat and that there won't be as much meat because the animal weighs less and is built differently.