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Beef Steer
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<blockquote data-quote="Anonymous" data-source="post: 17370"><p>The answer is pretty uch all of the above. Depending on the genetics and what grains you're feeding there will be a difference in tenderness and amount of fat. Grass hay and 2% of the steers body weight will get you a well finished steer and anywhere from 30-60 days. The steers age also makes a difference. And still, with all that it's a crap shoot. but the odds are better as to the final quality. A day before butcher don't feed any grain but keep the water and hay. Remove salt 2 days before the butcher date. With a british breed you should be alright, with a continental you will need to tend to the longer time frame. But these are just "guidelines". Unless somethine really screwy happens you'll still end up with a wole lot better flavor and quality meat then you can by at retail.</p><p></p><p>dun</p><p></p><p>> I was hoping someone would say</p><p>> that because I would not have been</p><p>> able to cut off the water for more</p><p>> than a few hours either (48 is way</p><p>> to long on the food also)...I am</p><p>> still pretty green (Thus the</p><p>> "Greenhorn"), so I just</p><p>> posted what little I had been told</p><p>> in order to get responses from</p><p>> people who may know. I am still</p><p>> pretty confused though. I've been</p><p>> told that any more than 8 weeks of</p><p>> grain feeding produces no added</p><p>> benefit...Then I've been told that</p><p>> 3 to 5 months producse the best</p><p>> result...Also been told that the</p><p>> grain and confinement to a small</p><p>> area is what makes the beef</p><p>> tender...Then was told that the</p><p>> tenderness is 100% genetics and</p><p>> the grain is only to add a fat</p><p>> cover to give the meat a better</p><p>> flavor...Even had one guy tell me</p><p>> that the ONLY thing grain did is</p><p>> to change the color of the fat</p><p>> from yellow to white.</p><p></p><p></p><p></p><p> <a href="mailto:dun@agserver.net">dun@agserver.net</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 17370"] The answer is pretty uch all of the above. Depending on the genetics and what grains you're feeding there will be a difference in tenderness and amount of fat. Grass hay and 2% of the steers body weight will get you a well finished steer and anywhere from 30-60 days. The steers age also makes a difference. And still, with all that it's a crap shoot. but the odds are better as to the final quality. A day before butcher don't feed any grain but keep the water and hay. Remove salt 2 days before the butcher date. With a british breed you should be alright, with a continental you will need to tend to the longer time frame. But these are just "guidelines". Unless somethine really screwy happens you'll still end up with a wole lot better flavor and quality meat then you can by at retail. dun > I was hoping someone would say > that because I would not have been > able to cut off the water for more > than a few hours either (48 is way > to long on the food also)...I am > still pretty green (Thus the > "Greenhorn"), so I just > posted what little I had been told > in order to get responses from > people who may know. I am still > pretty confused though. I've been > told that any more than 8 weeks of > grain feeding produces no added > benefit...Then I've been told that > 3 to 5 months producse the best > result...Also been told that the > grain and confinement to a small > area is what makes the beef > tender...Then was told that the > tenderness is 100% genetics and > the grain is only to add a fat > cover to give the meat a better > flavor...Even had one guy tell me > that the ONLY thing grain did is > to change the color of the fat > from yellow to white. [email=dun@agserver.net]dun@agserver.net[/email] [/QUOTE]
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