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<blockquote data-quote="Hpacres440p" data-source="post: 1840276" data-attributes="member: 39347"><p>I don't either. But when you get 23 ribeyes for a whole, 12 for a half, and 6 for a quarter, and unless you grind everything, a lot of roasts that are better packaged as their whole muscle group, it can get easy to be roast-heavy (especially if trying to balance weight equally) vs steaks. My last full-sized steer we did more extensive cuts from the chucks to maximize alternative steaks, but the roasts still have to go somewhere. We don't do round steaks as they are too tough if someone cooks them wrong.</p><p>They aren't intended to feed the world with beef amount per animal. They do serve a great niche of local markets for small households or people who don't have as much space.</p><p>I appreciate your fast/huge growth animals. Please acknowledge that the more moderate cattle have a spot to fill also.</p></blockquote><p></p>
[QUOTE="Hpacres440p, post: 1840276, member: 39347"] I don't either. But when you get 23 ribeyes for a whole, 12 for a half, and 6 for a quarter, and unless you grind everything, a lot of roasts that are better packaged as their whole muscle group, it can get easy to be roast-heavy (especially if trying to balance weight equally) vs steaks. My last full-sized steer we did more extensive cuts from the chucks to maximize alternative steaks, but the roasts still have to go somewhere. We don't do round steaks as they are too tough if someone cooks them wrong. They aren't intended to feed the world with beef amount per animal. They do serve a great niche of local markets for small households or people who don't have as much space. I appreciate your fast/huge growth animals. Please acknowledge that the more moderate cattle have a spot to fill also. [/QUOTE]
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