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burger?
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<blockquote data-quote="farmerjan" data-source="post: 1390350" data-attributes="member: 25884"><p>Here they go by the teeth, but I did show my butcher the birth date I had recorded on a brown swiss steer so that we could get the t-bones. The steer was tough anyway even with the younger age. They tend to be tough compared to the jerseys and I don't plan to raise anymore. Have had a couple of swiss cross milk cows too and don't want any more of them either. I'll stick to my jerseys and guernseys for milk, and all our beef cattle. If in doubt they won't let you get anycuts with the backbone bones in it. And I am pretty sure it is 30 months.</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1390350, member: 25884"] Here they go by the teeth, but I did show my butcher the birth date I had recorded on a brown swiss steer so that we could get the t-bones. The steer was tough anyway even with the younger age. They tend to be tough compared to the jerseys and I don't plan to raise anymore. Have had a couple of swiss cross milk cows too and don't want any more of them either. I'll stick to my jerseys and guernseys for milk, and all our beef cattle. If in doubt they won't let you get anycuts with the backbone bones in it. And I am pretty sure it is 30 months. [/QUOTE]
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