Time for this to move on down.

Is it large, or would it fit into a foot square box? When I was young, most families had a smaller grinder one would clamp onto a table. I have three of them now, lol. One I married into, one my folks had and one I had. My Daddy would whip it out around the holidays to grind the suet we used for plum pudding and I don't remember them using it for much of anything else other than grinding up ham for salads or maybe a chunk of lean pork for chorizo. It would have been considerably smaller than a grinder one would use when working up hogs, unless you were stuffing sausage casings for a small family and some of them even came with that attachement. Having an old, old patent date doesn't always date the appliance to that time frame, because not much changes with simple mechanical devices like that (and cherry pitters or apple corers). IOW no need for new and improved designs and patents because the old designs worked fine and there wasn't much to improve on. One can still buy small meat grinders and they are still manufactured. If you have a small family sized unit, it could have been made anytime from the patent date on and what Linda said.

Built-ins are counter depth, so they're not as big as stand-alone units. However, it's easier to find things since they're not as deep. SZ has removable door shelves, so you can arrange them how you want them, and can even remove one or all to fit really deep items like party trays. For maximum refrigerator space, you might consider an "all" unit instead of the R/F combo. For the last 2 houses, we've had "all" units, meaning one unit is all refrigerator, the other is all freezer, and we're big fans of this approach. You get a lot of storage & the units don't have to be side by side. Another approach might be to go with the SZ 36 R/F that you've been planning, and add an undercounter refrigerator drawers unit elsewhere in the kitchen. This approach has the advantage of moving beverages & snacks for your boys out of the high traffic area of your kitchen, & freeing up room in your food R/F. We have full size SZs and undercounter GE Monogram refrigerator drawers (not in the kitchen). SZ makes undercounter units but they're more expensive than Monogram. SZ undercounters are 27" wide, while Monogram is 24" wide. All can be integrated.

That is essentially "baby beef". If the animal was still on milk, or unweaned, it would be veal, but I'm assuming this is an animal that was taken from its mother and fed commercially available feed or grass/pasture, or a mixture of those two. The meat will be fine. There will be little fat or marbling, probably, especially if it has been pastured, there will be more fat if it's been fed grain. All in all, it probably won't be prime beef, but it'll be fine. If it's free, it's more than worth the price of processing. As for bulls/steers, I find little difference in young bulls and steers when it comes to flavor. Older bulls are still OK if they haven't been exposed to cows. My beef has been bulls 18 months old or slightly younger for the past 5 years. The big difference is in composition of the carcass, steers are broader across the "porterhouse" while bulls have thick necks, which do not, of course, produce the best or most tender cuts. I did attempt castration by "banding" for a couple of years. I was 100% unsuccessful, either missing one testicle or both. I scared the calves, annoyed their mothers and got myself kicked, stepped on, generally messed up. Finally I realized that I'd been eating bulls for a couple of years and couldn't really tell the difference, so I just gave up and left the little boys intact. Now, if I were selling beef by the pound to make a profit, I'd be castrating the bulls to make them steers, as the expensive cuts are bigger in steers, as is the fat content. A six month old steer isn't going to be a huge animal, probably 600-800 pounds, although Simmetal is a pretty hefty breed. Hanging weight is 60% of live weight, approximately, so even assuming the heavier estimate, it's 480 pounds hanging. Processed weight is approximately 60-70% of the hanging weight, so 336 pounds. It would be more if you took cuts like shanks and soup bones, less if it's boneless stew meat or ground to burger. I say go for it. It won't be prime beef, but it'll still be pretty good. There should be no "off" flavor, it's not old enough, although it might not be as flavorful as more mature beef. And, as LindaC says, you can use a flavorful seasoning. Good beef stands on its own, but there is always that blue/blue cheese/butter/red wine/etc. sauce... Annie