Search results for query: *

They gotta reach puberty for at least two months to take on the effects most people are looking for in muscle. They might have big, impressive looking muscle structure, but what is in those muscles is just not enough fat for the tender and juicy crowd to be satisfied. You can hang em longer...

Issues have nothing to do with it. Heifers make great meat. Many more of them grade to prime than steers. It is just like humans. Heifers have a greater need, and therefore a greater ability, to take on intra-muscular fat. This is the stuff that makes steaks more tender and juicy. It only...

Thickness looks good, marbling could be a heck of a lot better. I'd say they rate about mid-choice. They also weigh about 20 oz. on the right, and 24 oz. on the left (including the bone). I have a market for people wanting steaks this large, but it is a small market that also increases my...

It's changed a bit. I'd rather cut a 1" ribeye to be about 12 oz. Producers are a bit off the mark here, but for understandable reasons. Unless the carcass price goes up there is no reason to base your decision on what the consumer wants. Until the consumer says I'm not going to pay that...