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Approximately what grade would a 850 pound steer grade out at the locker. He was small, but had to send him or lose a spot which are hard to come by these days in Oklahoma and Kansas. Was of grain for about 3-4 months. Sure not big enough for a whole lot of fat for marbling.

I recently talked to a rancher that said that they usually sell large heifers for slaughter because their meat is a little more tender than steers. I have never heard that before, any discussion appreciated.

Have an acquaintance that raises Holsteins to butcher for sale. If raised correctly, are they worth the cost to produce good beef cuts?? Advantages/Disadvantages for you knowledgeable cattle guys out there. Thanks in advance!!

I have a question. Yes, I am a newby. I was told that to be considered "Angus beef" that the animal could have a relative amount of white color when going to slaughter. What is the percentage that is allowed to be called Angus?? Thanks in advance.