Cutting up a mobile kill/custom beef. 1230 lbs was the carcass weight. The chuck is on the saw
1200 lbs hanging. That means the live weight was between 2000 and 2200. An absolute unit.
Literally a Beefcake
My neighbor growing up would always have one massive bull, which he cleverly named Rambo, every time. Rambo IV, a few years later it would be Rambo V). I wonder now if they ended up slaughtered for beef, or if washed up studs were less prime. Herefords.
You don't want to eat an old bull. Even an old cow is really only good for burger most of the time.
So very MUCH old bull, though!
We had a bull come into the locker once that was used as a kids rodeo bull and I want to say 3-4 years old. They wanted it all ground up. That was definitely not delicious looking beef.
What fo you consider old? Cause Rubia Gallega is slaughtered at 18 years and it's delicious. Around here we consider cows that have calved at least 2 times the best.
It’s crazy to think that the second one we cut was 900 lbs and it looked small
Current live weight is about 1409lb average
Thank you for posting this I love to see the breakdown of primordial cuts.
I’m sure it’s aged but I doubt it’s that aged.
That beef saw the birth of life on earth!
Nope, just lots of feed and it was an angus mix
Lmao for sure, we were just joking about the use of the word "primordial"
That's some beautiful beef!
It was nice. I wouldn’t be surprised if it rolled high choice or low prime
Hmm, at 1230 pounds hanging weight it must've been at least 2500 live and to grow that big... angus mix, carry the two... it's got to be at least 13 billion years old! :O
Mobile kill? Please explain me
A mobile kill means someone with some sort of portable unit comes to your property (or animal owner’s property) and performs the slaughter activities on site. It can either be USDA inspected kills, State inspected or Custom.
Once the animal has been slaughtered, it is then generally transported to a processor to be broken down.
I work with USDA, States and processors in meat processing, including mobile units. I’m happy to answer any ones questions.
This
I would expect that it would be a lot less stressful for the animals. A good life and a bad day is what I am for, when buying meat.
It reduces transportation stress on animals while also potentially saving a producer transportation costs. Plus, it increases accessibility to services in rural communities.
I'm curious on how it can be inspected. Where does the SPS, SSOP, and HACCP fall into mobile slaughter?
Great question! So let’s start with USDA and State inspected mobile units. The unit still has to follow 9 CFR 416 (sanitation). So the operator would detail how they would clean their unit, clean their utensils and tools, cleaning frequencies, cleaning between sites and species, how they’ll keep carcasses from contacting one another when driving down the road, etc.. Additionally, since there is the whole transportation aspect, the unit has to provide how they will transport carcasses to the processor without adulterating, misbranding or mislabeling the carcasses since the carcasses can and will swing when being driven down the road.
As for HACCP (9 CFR 417), the HACCP plan has to be tailored to the fact that it’s a mobile unit. So rather than using the flow of a facility, it would be something like holding pen -> knocking -> hoisting -> sticking -> skinning -> evisceration -> splitting -> hanging/refrigeration -> transportation and depending on how the unit is constructed, the carcass is usually outside up until skinning. The mobile unit must have all of those items developed prior to receiving their grant of inspection. The unit would have to share with their inspecting authority (USDA or State) where their kills will be for each week in advance and the inspector would have to travel out to each site for their inspection duties. Then the inspector performs animal by animal inspections as they would in a facility.
As for custom, they still have to follow 9 CFR 416, but generally only 9 CFR 416.1 through 9 CFR 416.6. HACCP isn’t really a requirement for Custom, but if the inspection authority is the State if they have an “at-least equal to program” they can require it if they feel it’ll help with food safety. Then it’s pretty much like any other custom processor.
Do you have any good examples or videos of US mobile units? I'm a state inspector and just from an sps standpoint I don't understand how they pass it. I mean you need hot and cold running water, not to mention the restrooms.
I’ll take a look through my resources and see if I can find my videos. But, an inspected mobile unit needs to have a water tank, a wastewater recovery tank and a water heater. Additionally, it has to have pressure that is sufficient enough for cleaning. They need to have a handwashing sink and as for restrooms, just reasonable access to one. They have to fill their water tank with potable water as well.
Edit: this is a great site to learn more about mobile units: https://friesla.com
silly me thinking got a "dont worry beef happy" on their totalled truck
Ever seen Mad Max?
No
I am not a butcher and have no clue what im talking about. Heres my guess. A mobile kill is when the butcher goes to the animal instead of animal going to the butcher.
So you call up your butcher and instead of you transporting your animal to him he comes to your farm. After killing and doing minor cleanup of the carcass. It is then transported to be finished into final cuts.
I could be completely wrong i watched one video on youtube a couple years back. Butchers correct me where you see fit.
Its possible ive missed the mark on this one. Maybe just a car hit and killed it idk.
Work in a shop that does mobile slaughter so I can answer any questions if needed but you pretty much got it right with your response. We go to the farm, kill the animal, skin/gut it, quarter it and bring it back to the shop to hang for 12-16 days depending on the size of the animal. And then cut it at the shop.
Why does it need to hang for 12-16 days?
Hanging the carcass after slaughter but before butchering allows the meat to develop in various ways. The muscles continue to use up any remaining hemoglobin, converting it to lactic acid. The meat becomes more tender, the flavors develop, some excess moisture is allowed to evaporate.
Muscle relaxes from rigor mortis, making it more tender. Some enzyme activities make it more tender. Water evaporation for texture and flavor. Each animal species has different hang times for best quality.
This
I was definitely thinking car too
Some shops must skin, gu, weigh at the shop in order to sell, but if farmer is taking the hit, then it's as expected/explained.
This
Lol my mind went to roadkill first
It was a drive-by
As a rank amateur this is fascinating
Beard nets
What do u mean ? I love stray beard hair all Through my food ,
Lol
Comes with 2 colors of beard hair
Is it beard hair or beef hair?
F you man lol
That’s the meat cutter howdy
I know lol
You can tell from the way that it is
Aspens
Anyone else see a face on the carcass?
Well I do now!
Chuck you Farley!
Used to get beef coming through when I worked at the meatworks that weighed about 650kg. They definitely didn’t look as nice as this. Prettt sure they were used for students doing vetinary courses
Good ol' Biro number 44, one of the best saws Ohio ever made!
Now I see why there are pubes in my meat all the time.
They should definitely have on beard nets but the pubes come in later on when we add the protein extracts to the meat.
You lot don't use beard nets?
Nope. It’s not required. Gets in the way of beer drinking
Would a couple of beard nets kill you?
They get in the way of beer drinking
These guys would shit their pants if they knew how much COW hair, and fecal matter ends up in the final product, amirite?? A couple human pubes is nothing.
The mobile guy we use gets the carcass cleaner than most inspected kill floors
I believe that 100%. Sadly.
The expression of the guy in back says "For the love of God, PAY ATTENTION TO THE BANDSAW!"
Upvote this if you thought of roadkill when you read mobile kill.
Does that bandsaw have to be fully disassembled for cleaning?
Doesn’t have to, but we do
Nice, I always wondered how equipment like that gets handled. I’m a bit of a germ-aphobe with cooking haha
Bought an old Berkel on Ebay and refurbished it for my home meat shop. The meat/bone only gets deposited in two areas with hatches that open up. Grab the hose and spray out the majority of the mess pretty quickly. Much quicker to clean than the grinder. Awesome tool.
What does it mean “mobile kill/custom beef”? Thanks.
I posted above, but here is the comment again.
A mobile kill means someone with some sort of portable unit comes to your property (or animal owner’s property) and performs the slaughter activities on site. It can either be USDA inspected kills, State inspected or Custom.
Once the animal has been slaughtered, it is then generally transported to a processor to be broken down.
I work with USDA, States and processors in meat processing, including mobile units. I’m happy to answer any ones questions.
This
Dude... The saw used to butcher beef is called "BIRD"?
Chik-Fil-A strikes again
It’s Biro… lol
My god what a beast!
It was a biggun
So how old would a steer that size be?
Unless it was one of the fastest-growing breeds out there it's probably at least 2-3 years old.
Buffalo front quarters about broke my back when I was a butcher
God damn that cow is huge.
It was a big fella. Caused a few red faces when lifting
That's a BEAST!
Yes it was
Holy cow! Is that all from just one animal? Never knew it was that much!
The cooler photo is 2 head
The chuck is on the saw
Dang 1200 is a biggin