I have a steer calf that appears to be double muscled and will go cheap at the salebarn. I was thinking of finishing him for the freezer. Anyone have any experience with this situation?
TexasSimmentals":fjjmsas5 said:They are very lean with very little fat......They don't taste near as good as an angus
Jovid":1ccnvvwb said:TexasSimmentals":1ccnvvwb said:They are very lean with very little fat......They don't taste near as good as an angus
I'm sorry but that statement doesn't make sense
TexasSimmentals":11bjostn said:They are very lean with very little fat......They don't taste near as good as an angus
Syd Sydney":13jw4qzr said:TexasSimmentals":13jw4qzr said:They are very lean with very little fat......They don't taste near as good as an angus
I f you like Angus so much why are you raising simmentals ?
I say go ahead and finish him even if you do it a month longer than usual it may help with the marbling.
I think he means he prefers higher marbled beef.Jovid":12bspxg9 said:TexasSimmentals":12bspxg9 said:They are very lean with very little fat......They don't taste near as good as an angus
I'm sorry but that statement doesn't make sense
:clap: :clap:baxter78":1b9rxwkr said:Can you tell the difference between certified hereford beef and certified Angus beef. I bet not. Im sure you dont eat beef and say mmmmmmmmmmmmm this taste like angus or mmmmmmmmm this taste like charolais. That is cuz ya dont know. You will never know unless you raise the animal yourself. Sure they can claim certified anything but that dont really make it so.
harry":33en8oaf said:So what is the breeding on this calf?