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<blockquote data-quote="Nesikep" data-source="post: 1252969" data-attributes="member: 9096"><p>AllForage is right.. she doesn't need anymore fattening.</p><p></p><p>ground meat from old cows is BETTER than from a young animal.. the GOOD cuts of steaks will still be good, but the rest ought to go into stew and burger meat.</p><p></p><p>That cow will have a LOT of trim off her, I figure 200 lbs or more of fat.. we've had a couple like that.</p><p></p><p>As for hanging weight, I'd take a guess at about 1000 lbs or so. If people don't want to pay, go darned well pay $4.50 a lb for ground beef in the store (can you tell I'm sick of tire-kickers?)</p></blockquote><p></p>
[QUOTE="Nesikep, post: 1252969, member: 9096"] AllForage is right.. she doesn't need anymore fattening. ground meat from old cows is BETTER than from a young animal.. the GOOD cuts of steaks will still be good, but the rest ought to go into stew and burger meat. That cow will have a LOT of trim off her, I figure 200 lbs or more of fat.. we've had a couple like that. As for hanging weight, I'd take a guess at about 1000 lbs or so. If people don't want to pay, go darned well pay $4.50 a lb for ground beef in the store (can you tell I'm sick of tire-kickers?) [/QUOTE]
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