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Cattle Boards
Beef Butchering
Finishing out a beef.
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<blockquote data-quote="Ky hills" data-source="post: 1679045" data-attributes="member: 24816"><p>I'm learning by trial and error. The first two I finished were fed a ration with quite a bit of corn gluten. Others have said that it affects the taste of the meat. The first calf I didn't notice it as much but a hint, the second one was on a different ration with a higher percent of corn gluten and it was very noticeable. I keep ours in a small lot with access to a shed for at least 90 days usually a little longer as I like to build them up to full feed slowly. Preferably corn but sometimes have to mix a little something else with it if they don't take to the straight corn. Right or wrong I give mine the same mineral that the other cattle get, maybe switch over to white salt a little bit before processing. We try to handle them as easy as possible when loading to take off so as not to get them excited</p></blockquote><p></p>
[QUOTE="Ky hills, post: 1679045, member: 24816"] I’m learning by trial and error. The first two I finished were fed a ration with quite a bit of corn gluten. Others have said that it affects the taste of the meat. The first calf I didn’t notice it as much but a hint, the second one was on a different ration with a higher percent of corn gluten and it was very noticeable. I keep ours in a small lot with access to a shed for at least 90 days usually a little longer as I like to build them up to full feed slowly. Preferably corn but sometimes have to mix a little something else with it if they don’t take to the straight corn. Right or wrong I give mine the same mineral that the other cattle get, maybe switch over to white salt a little bit before processing. We try to handle them as easy as possible when loading to take off so as not to get them excited [/QUOTE]
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