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Cattle Boards
Beef Butchering
14 year old
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<blockquote data-quote="Little Joe" data-source="post: 1825324" data-attributes="member: 39122"><p>I see mixed reviews about steaks from older cows, what do y'all think is the contributing factor as to why one would be good and tender and the other tough or don't taste good? I'm talking straight off of grass, fat and healthy.</p><p>I've ground up a few cows over the years straight off of grass but were fat and healthy and everyone who has bought meat loved it as well as us but I've heard other people say that they ground up a cow and the meat was so bad you could hardly stand the smell while you were cooking it, how could that be? I mean I've seen the condition of some of those cows going to slaughter and end up in the grocery store or McDonald's and no one complains about them so how can a few people get such a bad experience grinding their own cows. </p><p>I had one customer that has bought quarters from us and wanted a quarter of one of our grind cows until she found out it was a grass fed cow and she said she had bought some like that from someone before and it was awful. My mother-in-law is the tickiest person I know when it comes to meat and she always loves our ground up cows, she raves about how much better it is than store bought and that is what everyone else always tells us. So what's the difference?</p></blockquote><p></p>
[QUOTE="Little Joe, post: 1825324, member: 39122"] I see mixed reviews about steaks from older cows, what do y'all think is the contributing factor as to why one would be good and tender and the other tough or don't taste good? I'm talking straight off of grass, fat and healthy. I've ground up a few cows over the years straight off of grass but were fat and healthy and everyone who has bought meat loved it as well as us but I've heard other people say that they ground up a cow and the meat was so bad you could hardly stand the smell while you were cooking it, how could that be? I mean I've seen the condition of some of those cows going to slaughter and end up in the grocery store or McDonald's and no one complains about them so how can a few people get such a bad experience grinding their own cows. I had one customer that has bought quarters from us and wanted a quarter of one of our grind cows until she found out it was a grass fed cow and she said she had bought some like that from someone before and it was awful. My mother-in-law is the tickiest person I know when it comes to meat and she always loves our ground up cows, she raves about how much better it is than store bought and that is what everyone else always tells us. So what's the difference? [/QUOTE]
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