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Cattle Boards
Beef Butchering
Butchering Corrientes
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<blockquote data-quote="callmefence" data-source="post: 1788187" data-attributes="member: 24947"><p>A few years ago I bought two black Corriente steers from a neighbor. He bought them for the kids to rope and it never happened. Couldn't get them interested. They spent the entire winter on wheat pasture until I bought them. I fed corn for around 6 weeks and had them slaughtered. The hamburger was ok but needed more fat. Steaks and roast where pretty much inedible. My wife is quite good at cooking less than prime cuts and making it chewable. I'll never butcher another one unless things are really bad.lol</p></blockquote><p></p>
[QUOTE="callmefence, post: 1788187, member: 24947"] A few years ago I bought two black Corriente steers from a neighbor. He bought them for the kids to rope and it never happened. Couldn't get them interested. They spent the entire winter on wheat pasture until I bought them. I fed corn for around 6 weeks and had them slaughtered. The hamburger was ok but needed more fat. Steaks and roast where pretty much inedible. My wife is quite good at cooking less than prime cuts and making it chewable. I'll never butcher another one unless things are really bad.lol [/QUOTE]
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