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Beef Butchering
Butchering Corrientes
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<blockquote data-quote="Dave" data-source="post: 1787863" data-attributes="member: 498"><p>I have eaten old over grown roping steers. Fed well for 150 days. At that time I had a house full of kids who wanted to eat. I wouldn't do it now. They never gained like a good beef steer. Maybe not as good as a Jersey. The meat was never tender. I will tell you the kids preferred deer and elk to those old roping steers. But I was roping at that time and had over grown roping steers. Eating them was better than selling them cheap. If I were butchering a Corriente now I would grind the entire steer into hamburger.</p></blockquote><p></p>
[QUOTE="Dave, post: 1787863, member: 498"] I have eaten old over grown roping steers. Fed well for 150 days. At that time I had a house full of kids who wanted to eat. I wouldn't do it now. They never gained like a good beef steer. Maybe not as good as a Jersey. The meat was never tender. I will tell you the kids preferred deer and elk to those old roping steers. But I was roping at that time and had over grown roping steers. Eating them was better than selling them cheap. If I were butchering a Corriente now I would grind the entire steer into hamburger. [/QUOTE]
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