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best weight for butchering
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<blockquote data-quote="greenwillowherefords" data-source="post: 63399" data-attributes="member: 587"><p>I have had a number of calves butchered. They hanged from 7-16 days. I can tell very little difference. They were/are all superb. Most of it is in the genetics of the animal and how they are fed. If you work them up to full feed, using a sweet feed with corn in it, and limited hay, feeding them at least two to three months, you will have good results. This is IF you have the genetics. I have numerous customers who say I'm doing it right. I had a good grilled sirloin tonight, cut with a fork. I butcher only Herefords and their crosses. I feel I get as good marbling as anyone (My butchers confirm this) while having less excess back and rib fat than I've watched others produce.</p></blockquote><p></p>
[QUOTE="greenwillowherefords, post: 63399, member: 587"] I have had a number of calves butchered. They hanged from 7-16 days. I can tell very little difference. They were/are all superb. Most of it is in the genetics of the animal and how they are fed. If you work them up to full feed, using a sweet feed with corn in it, and limited hay, feeding them at least two to three months, you will have good results. This is IF you have the genetics. I have numerous customers who say I'm doing it right. I had a good grilled sirloin tonight, cut with a fork. I butcher only Herefords and their crosses. I feel I get as good marbling as anyone (My butchers confirm this) while having less excess back and rib fat than I've watched others produce. [/QUOTE]
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best weight for butchering
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