Thread: Fallow stag and Angus bull

Nice looking buck, it will be real nice in a more couple years but i don't know much about big fallow bucks

Fallow on a small 1000sq mtr of tussocks,youd bloody near need to stand on them to make them move out of the tussocks.The above is a good deal,id be using the 308 just to make sure he drops with a well placed shot lols.Youd want a southerly or nor west wind blowing a bit so you get the wind rigth and he wont hear you.He d be a very cunning buck to get on the deck.Good luck who ever takes up the offer,lucky bugger.

$500 for a fallow and couple of back legs of beef and back steak be ok too.Id bring the 300wm for that job.

Originally Posted by Trout

$500 for a fallow and couple of back legs of beef and back steak be ok too.Id bring the 300wm for that job.

Yip I think you would be able to get more than the back wheels out, farmer and my mate is willing to help.

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Im on the wrong island,bugger it.

Originally Posted by Trout

Fallow on a small 1000sq mtr of tussocks,youd bloody near need to stand on them to make them move out of the tussocks.The above is a good deal,id be using the 308 just to make sure he drops with a well placed shot lols.Youd want a southerly or nor west wind blowing a bit so you get the wind rigth and he wont hear you.He d be a very cunning buck to get on the deck.Good luck who ever takes up the offer,lucky bugger.

salt lick?+

Only a couple of bulls left if you are keen get in quick.

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Its a good deal this, back steak $100 each to buy, then you have your two back legs for rump etc plus how much meat you want for mince. Cheap way to fill a couple freezers, The more you carry out the more mince. Even get three families to pay in
Plus a bonus fallow on top.
Petty am fussy and will only eat venison mince

bull meat is the best for burger patties as it sticks together on its own.....why bull prices have always stayed high.

Originally Posted by Micky Duck

bull meat is the best for burger patties as it sticks together on its own.....why bull prices have always stayed high.

Shit I better put the price up.

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Hi 25/08 IMP
Firstly thanks for giving the forum member first choice on shooting a Bull.
Now for the people that miss out on this opportunity, I will try to describe my lovely experiences.
I and 2 of my mates arrived 10am by Stephen's home with breakfast ready.By then I know this will be a great weekend.
Drove with the Can Am were no goat can walk to get up the mountain were the bull was.Shot the bull at 111M and he drop.After that shot I new, this is were the real works start,cutting up and return to farm to put in freezer,but we all jump in and Stephen made it looks like childsplay.

Now back to the hut.We stopped on the riverbank and how are we to get to the other side,on the left side is a dingy. So all aboard and peddal to the other side.All tired, and Stephen said letts go fallowdeer shoot.
Great weekend shot 1 Bull and 4 deers.
I hope to get my next hunt in before the end of year.
I attached some pics of weekend.
Cheers Neil and Stephen.
From
Charles-just another JAPPIE

@Charles.308 Well done fella's ,when you look at the price of beef it is actually a good deal. May be too late for you ,but anyone taking up the offer do not forget that Bull meat is highly prized at the sale yards for Hamburger meat ,so recover any cut you can for mincing for patties,sausages,salami & mince.

We lived in Arnhem Land for a few months each year for over a decade,we lived on Overlanded scrubbers (wild cattle ),as well as the usual cuts do not forget the often over looked Cheeks ,Neck & Tail which is out standing in a slow cooked Old School Farm House stew/casserole. What the ringers called Hanger Steak or Butcher steak (because butchers supposedly keep for themselves), l have seen Ringers literally fight over it ,this is the loose flap of meat among the fat of the Kidneys , it does actually hang there.Also take a tomahawk & grab the ribs great on a wood fire or again in a casserole/soup,but l prefer on coals with a beer.

Scrubber meat benefits from being hung for a bit longer & using the muscles to aid tenderness & shifting the hang point /hook around as it ages/is hung,it is not going to be as tender but IMO it makes it up in taste something l think we are losing with modern breeds .Just get your head around that the steaks etc are going to be best cooked quickly & medium rare at most , some of the best steak l have ever had were Scrubber steak cooked on the ashed over coals of a open fire ,just use good wood.

Originally Posted by Charles.308

Hi 25/08 IMP
Firstly thanks for giving the forum member first choice on shooting a Bull.
Now for the people that miss out on this opportunity, I will try to describe my lovely experiences.
I and 2 of my mates arrived 10am by Stephen's home with breakfast ready.By then I know this will be a great weekend.
Drove with the Can Am were no goat can walk to get up the mountain were the bull was.Shot the bull at 111M and he drop.After that shot I new, this is were the real works start,cutting up and return to farm to put in freezer,but we all jump in and Stephen made it looks like childsplay.

Now back to the hut.We stopped on the riverbank and how are we to get to the other side,on the left side is a dingy. So all aboard and peddal to the other side.All tired, and Stephen said letts go fallowdeer shoot.
Great weekend shot 1 Bull and 4 deers.
I hope to get my next hunt in before the end of year.
I attached some pics of weekend.
Cheers Neil and Stephen.
From
Charles-just another JAPPIE

Great stuff Charles I'm glad you enjoyed it I think there is still room to fit a few more in if anyone is keen. Flick me a PM

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Originally Posted by bunji

@Charles.308 Well done fella's ,when you look at the price of beef it is actually a good deal. May be too late for you ,but anyone taking up the offer do not forget that Bull meat is highly prized at the sale yards for Hamburger meat ,so recover any cut you can for mincing for patties,sausages,salami & mince.

We lived in Arnhem Land for a few months each year for over a decade,we lived on Overlanded scrubbers (wild cattle ),as well as the usual cuts do not forget the often over looked Cheeks ,Neck & Tail which is out standing in a slow cooked Old School Farm House stew/casserole. What the ringers called Hanger Steak or Butcher steak (because butchers supposedly keep for themselves), l have seen Ringers literally fight over it ,this is the loose flap of meat among the fat of the Kidneys , it does actually hang there.Also take a tomahawk & grab the ribs great on a wood fire or again in a casserole/soup,but l prefer on coals with a beer.

Scrubber meat benefits from being hung for a bit longer & using the muscles to aid tenderness & shifting the hang point /hook around as it ages/is hung,it is not going to be as tender but IMO it makes it up in taste something l think we are losing with modern breeds .Just get your head around that the steaks etc are going to be best cooked quickly & medium rare at most , some of the best steak l have ever had were Scrubber steak cooked on the ashed over coals of a open fire ,just use good wood.

Thanks for the info @bungi if you are keen I'm sure Steve could fit you in.

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Good effort guys,whats the flash canon that shot the bull?.How many kgs of meat would you get off the the bull.?Enjoy yr beef steaks.