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Cattle Management Practices for Enhancing Beef Tenderness
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<blockquote data-quote="Susie David" data-source="post: 306058" data-attributes="member: 1744"><p>We have been absorbing all the MG info and opinions for the past few years in the attempt to produce beef with increased yield and flavor.</p><p>We currently have a farm full of Angus, Limousin, Hereford and baldys. We have been getting 61-62% on our slaughters and 32-35% loss on the carcasses...any opinions on the MG improving our yields?</p><p>Thanks DMc</p></blockquote><p></p>
[QUOTE="Susie David, post: 306058, member: 1744"] We have been absorbing all the MG info and opinions for the past few years in the attempt to produce beef with increased yield and flavor. We currently have a farm full of Angus, Limousin, Hereford and baldys. We have been getting 61-62% on our slaughters and 32-35% loss on the carcasses...any opinions on the MG improving our yields? Thanks DMc [/QUOTE]
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Cattle Management Practices for Enhancing Beef Tenderness
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