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burger?
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<blockquote data-quote="farmerjan" data-source="post: 1389286" data-attributes="member: 25884"><p>The butcher should be able to get an idea just from the cutability of the meat. Ours has said repeatedly about how easy the jerseys cut , it's a "shear factor" in the meat. Also the amount of marbling in the meat will give an idea as to the chewability and taste. I agree, let them hang 21-24 days if at all possible and get them to get you a couple of steaks off each to try before cutting up the whole thing. Also, the "tenderloins" or filets ought to be good even if they are more burger. I would think that the younger one might be fine but the older one might have to be mostly burger.</p><p>You won't be able to do any cuts that include the backbone, like t-bone steaks due to the BSE thing, anything over 27 or 30 months (can't remember) they cannot cut anything that the backbone and spinal cord can contaminate but I seldom do t-bones anyway, always filets and NY strips. That's federal even for beef you take home for yourself.</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1389286, member: 25884"] The butcher should be able to get an idea just from the cutability of the meat. Ours has said repeatedly about how easy the jerseys cut , it's a "shear factor" in the meat. Also the amount of marbling in the meat will give an idea as to the chewability and taste. I agree, let them hang 21-24 days if at all possible and get them to get you a couple of steaks off each to try before cutting up the whole thing. Also, the "tenderloins" or filets ought to be good even if they are more burger. I would think that the younger one might be fine but the older one might have to be mostly burger. You won't be able to do any cuts that include the backbone, like t-bone steaks due to the BSE thing, anything over 27 or 30 months (can't remember) they cannot cut anything that the backbone and spinal cord can contaminate but I seldom do t-bones anyway, always filets and NY strips. That's federal even for beef you take home for yourself. [/QUOTE]
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