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Finishing for Butchering?
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<blockquote data-quote="Dave" data-source="post: 450220" data-attributes="member: 498"><p>I don't know about selling one cow if you have room for it in the freezer. Cull cow prices are down pretty bad right now. At least in this part of the world. It takes one heck of a good cow to bring 40 cents. If she is in decent shape I would have the butcher cut a couple of steaks off her to test before they cut the entire cow. If those steaks eat OK then go ahead and cut her up. If they aren't good have the butcher grind her into hamburger. It will be a lot of burger but good burger and you wont have too much into it. I have eaten middle age dry cows that were in good shape. It isn't a grain fed steer but not bad.</p></blockquote><p></p>
[QUOTE="Dave, post: 450220, member: 498"] I don't know about selling one cow if you have room for it in the freezer. Cull cow prices are down pretty bad right now. At least in this part of the world. It takes one heck of a good cow to bring 40 cents. If she is in decent shape I would have the butcher cut a couple of steaks off her to test before they cut the entire cow. If those steaks eat OK then go ahead and cut her up. If they aren't good have the butcher grind her into hamburger. It will be a lot of burger but good burger and you wont have too much into it. I have eaten middle age dry cows that were in good shape. It isn't a grain fed steer but not bad. [/QUOTE]
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