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First processed beef questions
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<blockquote data-quote="Jeanne - Simme Valley" data-source="post: 1578415" data-attributes="member: 968"><p>Grass = yellow fat. Not sure how long you would have to keep off grass to get the white fat back. And, yes, age = yellow fat.</p><p></p><p>Are you referring to the outside fat? Your processor may not take the time to trim, and some don't trim because they always get accused of not giving you all your meat because the hanging weight is a lot more (30% more) than what you take home if you weigh your boxes. So, leaving the fat on, makes your boxes weigh a little more.</p><p>And, deer are a LOT leaner than what a finished beef would be.</p></blockquote><p></p>
[QUOTE="Jeanne - Simme Valley, post: 1578415, member: 968"] Grass = yellow fat. Not sure how long you would have to keep off grass to get the white fat back. And, yes, age = yellow fat. Are you referring to the outside fat? Your processor may not take the time to trim, and some don't trim because they always get accused of not giving you all your meat because the hanging weight is a lot more (30% more) than what you take home if you weigh your boxes. So, leaving the fat on, makes your boxes weigh a little more. And, deer are a LOT leaner than what a finished beef would be. [/QUOTE]
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