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Non-Cattle Specific Topics
Coffee Shop
Cuts of beef - butchering
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<blockquote data-quote="mitchwi" data-source="post: 188418" data-attributes="member: 2063"><p>Once had a steer go down with a broken leg (ice), about the same weight, sent it off for processing. I will never do it again...big waste of money. 1st, didn't like the hamburger, too much tendency toward vealish quality's, meat wasn't real red, more pink and was too "mushy" for lack of a better term. 600# would bring some nice $$ ... more than I could forsee you getting out of him for butchering. Either sell him, or finish him out.... why do you want to butcher now? Unless that is the preference for your meat....than forget what I'm saying.</p></blockquote><p></p>
[QUOTE="mitchwi, post: 188418, member: 2063"] Once had a steer go down with a broken leg (ice), about the same weight, sent it off for processing. I will never do it again...big waste of money. 1st, didn't like the hamburger, too much tendency toward vealish quality's, meat wasn't real red, more pink and was too "mushy" for lack of a better term. 600# would bring some nice $$ ... more than I could forsee you getting out of him for butchering. Either sell him, or finish him out.... why do you want to butcher now? Unless that is the preference for your meat....than forget what I'm saying. [/QUOTE]
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