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Non-Cattle Specific Topics
Recipes & Cooking
Butchering an older cow
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<blockquote data-quote="Son of Butch" data-source="post: 1409960" data-attributes="member: 14585"><p>The tenderloins absolutely keep. </p><p>Ribeyes - tell the butcher to use his judgement, you/he really won't know until he cuts into them.</p><p>Roasts - cut them small 2.5 lbs or so for the crock pot.</p><p>Hamburger - some of the best hamburger comes from old cows - with age comes a stronger beefier flavor</p></blockquote><p></p>
[QUOTE="Son of Butch, post: 1409960, member: 14585"] The tenderloins absolutely keep. Ribeyes - tell the butcher to use his judgement, you/he really won't know until he cuts into them. Roasts - cut them small 2.5 lbs or so for the crock pot. Hamburger - some of the best hamburger comes from old cows - with age comes a stronger beefier flavor [/QUOTE]
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Butchering an older cow
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