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Feeding out 6 year old cow for butcher
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<blockquote data-quote="Anonymous" data-source="post: 619637"><p></p></blockquote><p>What state are you in that has that law? The only thing about the 30 months is that in order to grade choice the animal must be under 30 months of age. ON the older cow you could at least grind most cuts and keep the tenderloin for sure, that is what I have done, some one else here must have some more experience doing this.[/quote]</p><p>The USDA says that any cattle that are over 30 months you can not cut the backbone </p><p></p><p>So if a T-Bone steak is boneless is it still a T-Bone steak ?[/quote]</p><p></p><p>Angus...no..the big side becomes a NY strip and the small tender side a filet mignon. Bone goes for to bone meal I assume.[/quote]</p><p></p><p>The filet is the only cut they would let us keep...but I wounder why no chuck or arm roast?? We tend to get our tenderloins from hogs<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p><p>[/QUOTE]</p>
[QUOTE="Anonymous, post: 619637"] [/quote] What state are you in that has that law? The only thing about the 30 months is that in order to grade choice the animal must be under 30 months of age. ON the older cow you could at least grind most cuts and keep the tenderloin for sure, that is what I have done, some one else here must have some more experience doing this.[/quote] The USDA says that any cattle that are over 30 months you can not cut the backbone So if a T-Bone steak is boneless is it still a T-Bone steak ?[/quote] Angus...no..the big side becomes a NY strip and the small tender side a filet mignon. Bone goes for to bone meal I assume.[/quote] The filet is the only cut they would let us keep...but I wounder why no chuck or arm roast?? We tend to get our tenderloins from hogs;) [/QUOTE]
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Feeding out 6 year old cow for butcher
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