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Butchering a 3 year old
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<blockquote data-quote="R V" data-source="post: 1424006" data-attributes="member: 18595"><p>I agree with Dun. We are eating a 3 year old Charolais steer right now. He was a potential herd sire unit he got snake bit and "ankle" healed, but was quite large and decreased his mobility. He was so gentle and we had plenty of beef, so I ended up keeping him a year longer than planned. I have been quite surprised at how tender and tasty he is. We left it up to the butcher whether or not to grind him or cut the stakes and I am really glad that she cut the steaks.</p></blockquote><p></p>
[QUOTE="R V, post: 1424006, member: 18595"] I agree with Dun. We are eating a 3 year old Charolais steer right now. He was a potential herd sire unit he got snake bit and "ankle" healed, but was quite large and decreased his mobility. He was so gentle and we had plenty of beef, so I ended up keeping him a year longer than planned. I have been quite surprised at how tender and tasty he is. We left it up to the butcher whether or not to grind him or cut the stakes and I am really glad that she cut the steaks. [/QUOTE]
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Butchering a 3 year old
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