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Cattle Boards
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Entering Meat Market vs Barn sales
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<blockquote data-quote="james coffelt" data-source="post: 1295283" data-attributes="member: 23203"><p>Goddy</p><p></p><p>I probably did not communicate well.</p><p></p><p>The first 2 pictures are too fat, and I was hoping to make the point what can be done on grass, every bit as well as the feed yard.</p><p></p><p>The third picture is ideal, in my opinion.</p><p></p><p>Europe enjoys older cattle, 9+, as this is the greatest flavor.</p><p></p><p>Hanging time solves the tenderness problem. It is difficult to get longer/proper hanging here.</p></blockquote><p></p>
[QUOTE="james coffelt, post: 1295283, member: 23203"] Goddy I probably did not communicate well. The first 2 pictures are too fat, and I was hoping to make the point what can be done on grass, every bit as well as the feed yard. The third picture is ideal, in my opinion. Europe enjoys older cattle, 9+, as this is the greatest flavor. Hanging time solves the tenderness problem. It is difficult to get longer/proper hanging here. [/QUOTE]
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Entering Meat Market vs Barn sales
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