Had a 12 and 14 year old processed in early October. Gave the butcher a normal cut sheet with the option to grind it all if need be. I got them back in cuts.
Gave a chef friend a pack of ribeyes, ribs, and a couple roasts knowing he'd be honest with me. They came from the 14 year old.
He and his fiance cooked the ribeyes last night. Got excellent feedback. He said they really did cut like butter. The flavor was excellent according to him. He claimed it's some of the best he's eaten.
These girls were all forage, no grain. Always fat and happy. Fine boned 100% Simmental. Both were chocolate colored. The 14 year old was beginning to lose muscle mass, but that was minimal. Both lost their calves in June. Udder related issues.
Just wanted to share. Seems everyone always grinds their older animals.
We will tey some this weekend.
Gave a chef friend a pack of ribeyes, ribs, and a couple roasts knowing he'd be honest with me. They came from the 14 year old.
He and his fiance cooked the ribeyes last night. Got excellent feedback. He said they really did cut like butter. The flavor was excellent according to him. He claimed it's some of the best he's eaten.
These girls were all forage, no grain. Always fat and happy. Fine boned 100% Simmental. Both were chocolate colored. The 14 year old was beginning to lose muscle mass, but that was minimal. Both lost their calves in June. Udder related issues.
Just wanted to share. Seems everyone always grinds their older animals.
We will tey some this weekend.