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Feedyard Board
Transitioning to grass-fed
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<blockquote data-quote="wbvs58" data-source="post: 1743081" data-attributes="member: 16453"><p>My neighbour gets an occaisional one killed by the mobile butcher and they are just on grass. He is none too particular on how well they are finished, in fact some are very ordinary in condition as he wants to cut the numbers due to lack of feed. He usually brings me around an esky full of beef as I lend him one of my bulls each year, plus a few bottles of wine. I have enjoyed all the meat he has given me so far, none was wasted. Maybe it is the good genetics he uses, maybe it is the wine I consume with the meat. </p><p>He likes to eat his own meat being grass fed and no chemical input as well. Maybe I can eat it because I like my meat cooked rare, just seared on each side. I think the more you like your meat well done then the need for better quality increases, you need the fat to keep the moisture and tenderness.</p><p></p><p>Ken</p></blockquote><p></p>
[QUOTE="wbvs58, post: 1743081, member: 16453"] My neighbour gets an occaisional one killed by the mobile butcher and they are just on grass. He is none too particular on how well they are finished, in fact some are very ordinary in condition as he wants to cut the numbers due to lack of feed. He usually brings me around an esky full of beef as I lend him one of my bulls each year, plus a few bottles of wine. I have enjoyed all the meat he has given me so far, none was wasted. Maybe it is the good genetics he uses, maybe it is the wine I consume with the meat. He likes to eat his own meat being grass fed and no chemical input as well. Maybe I can eat it because I like my meat cooked rare, just seared on each side. I think the more you like your meat well done then the need for better quality increases, you need the fat to keep the moisture and tenderness. Ken [/QUOTE]
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