I feel people brag about how good deer, elk and moose is to help justify hunting. I have ate plenty of wild game, I never had any that I thought was as good as good beef. I have ate venison from deer in rut that you could smell across the yard when cooking it in the house. It was rank, like a boar hog. I ate ground beef bull that was good that had steer fat added to it. I am pretty sure they even band bulls that age and make them into steers and have heard that mellows them out.

WOW,,thats YOUR opinion.I don't agree.First off,,why do you think anyone needs to "justify" their hunting.Second,,I enjoy a nice choice prime rib,,,but also enjoy many other meats because they DO have a different flavor.I have had Elk Backstraps charcoaled,,that would rival any choice New York Strip Steak.

Give me a 150lb bear that's been eating g corn/sunflowers and I'm a happy man.

Just looking at financial options. Not a fight

Going off the picture he's to agy to make a cutting bull . But still has good muscle expression so will yield pretty decent . Not the biggest framed but would guess his weight at 1,750# plus or minus . As of lately he'd be worth .95-1.10 a pound live weight . If decide to sell at auction I'd get him gone sooner than later . Before the market slip's going into fall . Or keep him around till spring and direct market . If so I'd plan ahead to have butcher be ready to add white fat to the grind so not too dry a burger

Why are butcher dates so far behind?Covid put them that far behind?That sucks.

a variety of things has caused it

more small producers raising some beef and pigs for sale as 1/2s and 1/4s to friends and family

increased demand for better quality meat

people realizing they could get better prices for their stock if they sold locally to what probably started out as friends and family and grew to friends of friends , family of family and neighbors and acquaintances maybe even local FB boards and such.
you can get the price the big processor wants to pay everyone , were they have a healthy margin figured in or you can sell for a better price to someone who then also pays the butcher what they want for the processing to get custom cuts

fewer processors who also have issues with labor like everyone else

even pre covid you best book your hogs a butcher date the day you bought them now you get your butcher slots then order as many pigs than slots maybe 2 more pigs than slots

covid just pushed the issue along some

if you get the word out you buy animals or salvage animals that won't make their butcher dates or are in excess of the butcher slots there is some good meat to be had.

of course you then have to cut them yourself.

Ok,,that makes sense Pete.

Shoot, bring him down here Scott. I'll butcher him for ya for a small portion of the meat, say 1/2? It can't be much different from a big hog to butcher, right? I've done that 30 some years ago. lol

just like Really big deer processing

other than you split them down the spine like a pig so that they will cool fast

I have only done cows figure 1500 pound bull is going to need a bit bigger tractor bucket to lift it but other than that

Feed him and butcher him, he'll make better meat if gaining weight. It will be lean and may need added fat.

I'm saving my Hog fat to possibly be added to the bulls grind if we get it done.

I know a guy in MS that puts a boar hog caught in the wild and castrated into a pen and fattens them on grain for six weeks. He claims they are as good as farm raised . Maybe it’s not too late to cut him ?

Even before covid , local farmers were booked two plus years in advance.
There weren't enough kill and butcher establishments around.
Noticed that some closed kill and butcher establishments have reopened in the last year.
Meat prices are still high in areas. BEST price I could get a year ago was $ 3.99 a lb hanging weight .
And 16 months at maybe a butcher date.

I wouldn't mix pork & beef for a couple reasons, main one being alot of people don't cook there burger to higher temperatures recommended for pork.

Probably make some good beef sticks, huh LL?

This thread is aging just like in aging the beef.
DOTI
don't over think it

Well don't open the thread then...
I myself have enjoyed all the different ideas.
And very valid points

Pfft, you completely ignored mine.