All Beef Sausage - your experience and recipes?

[ratherbboating]

I live/own a small beef farm (I raise pure breeds).   We have two cows that we are raising for ourselfs to be butchered, grass feed (one this fall and another late next fall).  I know of others who raise "milk" cows to be butchered, most of these are grass feed, so they will taste good.  Right now with the price of cattle VERY HIGH, farmers are selling off some of their old cows.  But these cows should still be OK for hamburger and other lesser cuts of meat.   And I take my cows (and pigs) to a local butcher shop for processing, they are USDA inspected and take pride in their work.

[staticGenerator]

From http://lpoli.50webs.com/page0002.htm

If you have access to a butcher that prepares primal cuts from slaughtered animals, you may be able to order bull or cow meat; not only because it generally cost less, but because the biochemical makeup of the muscle meat from older, leaner beef animals is best for making salami

[cobra6223]

I would say as long as it's not bloated and there's no abscess, it should be good to grind. Dumb city kid went home with country boy friend after school one day, went to the barn and his dad was sitting on an old bloated milk, I know that now that now didn't back then, any how he told me to go to the house and get a knife and we could have some steak for supper !! Dumb city kid soon learned about the joke and it was fun afterward to know everyone had a good laugh as I turned to go get a knife. OHHHHHHHHHHHHH those wonderful childhood memories. Please someone/anyone I would take a milk cow!!

Tim