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Cattle Boards
Beef Butchering
Dressing % and processor differences
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<blockquote data-quote="faster horses" data-source="post: 1768617" data-attributes="member: 17524"><p>Sounds right to me.</p><p>This meat that was tainted hung 3 weeks. So that sure could have been the problem. </p><p>The producer came and traded me hamburger with some he had, and it was still not totally without taint, but was better than what we had. I thought the processer should have taken care of it. I called him and he called the producer, who traded us hamburger. Strange that he always has his beef hang 3 weeks. I'll never do that again. We usually do 2 weeks. Producer wanted 3 weeks. </p><p>Thanks for your reply.</p></blockquote><p></p>
[QUOTE="faster horses, post: 1768617, member: 17524"] Sounds right to me. This meat that was tainted hung 3 weeks. So that sure could have been the problem. The producer came and traded me hamburger with some he had, and it was still not totally without taint, but was better than what we had. I thought the processer should have taken care of it. I called him and he called the producer, who traded us hamburger. Strange that he always has his beef hang 3 weeks. I'll never do that again. We usually do 2 weeks. Producer wanted 3 weeks. Thanks for your reply. [/QUOTE]
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Dressing % and processor differences
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