The demand by our customer base caused us to go to a totally grass fed operation a few yerars ago and the requests for grass finished beef are growing every year.
I haven't noticed any difference between heifers and sters other than the heifers tend to be a bit smaller...go figure. We needed market beef last summer and slaughtered a three year old lim that didn't breed back, cut tenderloin, rib steak, new york and grounf the rest. Sold all of her in two weeks at the farmer's markets, great tasting and the ground beef came out better than 93% lean. Folks that bought at one market were waiting in line at the next market. Don't often process a open cow but this gal was out of one of our real good producing cows...hate to say it but we have a big heifer out of her that could go either way this summer. Depends on how the bull likes her.
Just my two bits worth...asked for or not...Dave Mc
Susie David's Cattle Company LLC
"From Pasture to Plate 100% Natural Beef"