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Butchering a cow question
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<blockquote data-quote="farmerjan" data-source="post: 1489035" data-attributes="member: 25884"><p>Are you doing the butchering? I am not a good judge. Our butcher will call us after he has hung an animal and tell us how easily the meat cuts. An indication of tenderness. We do the filet on most any/all animals, if the cutting is good then have done some steaks and such. Cube steak and stew beef. 4 is not that old. Ribs and such. NY strip steak, or even sirloin if well marbled, maybe? I always go by our guys' advice.</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1489035, member: 25884"] Are you doing the butchering? I am not a good judge. Our butcher will call us after he has hung an animal and tell us how easily the meat cuts. An indication of tenderness. We do the filet on most any/all animals, if the cutting is good then have done some steaks and such. Cube steak and stew beef. 4 is not that old. Ribs and such. NY strip steak, or even sirloin if well marbled, maybe? I always go by our guys' advice. [/QUOTE]
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