Can you recommend a cattle Abattoir and Butcher in the south Roscommon, Athlone area?

What sort of money would you pay to have your own animal slaughtered and packaged?

You won’t go wrong with Sean Dunning that’s for sure.

would you not consider a heifer maybe around 450 -500kg. Be nicer than a 500kg bullock?????

I think what Dunedin is referring too is that a 500kg heifer will have a fat score of 3 -/=/+ whereas your 500 kg bullock will have little or no fat cover because he will be slaughtered from 60 to 150kg (traditional bred) liveweight lighter that his optimum weight. His meat will not have the same flavour due to lack of fat content/covering. I'm assuming he isn't a Dexter or other miniature type breed.

Would a chest freezer be big enough for a 500kg bullock (or heifer either)

I’d say any butcher would advise against it.

Best of luck

Tapping back in here after reading your other thread.

ive been killing my own heifer for about ten years now (with Sean Dunning btw).

I normally kill a heifer around 450kg. I do a deal with Sean on the price of the animal and he then gives me half the animal and pays me half the agreed price eg. €1000 for animal so he gives me 500€ less €175 for butcher.

so in net figures it’s costing me €675 which is €13 per week I’d probably spend the equivalent of €40 per week (€2k per year)

There is still a lot of meat in it and generally lasts a year without having beef every day of the week. Also I get him to mix up some lamb and pork in and he factors that into the value of my half. A 500kg bullock would be way too much for one family I’d say as I think a year is supposed to be the shelf life even if frozen (stand corrected on that as that’s what I was always told and I’ve stuck to it).

best of luck whatever way you go.

Can you give me ruff breakdown lbs of mince? Roasts? Steaks? What else?

How big of freezer?