Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
From buff to beef
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Jogeephus" data-source="post: 699827" data-attributes="member: 4362"><p>This post got me to thinking. Do you also see a difference in the meat texture of say a 8-9 weight steer versus the same type that would finish out 4-5 hundred pounds heavier? I've only tried this one time and to me the meat had a different texture to it. It wasn't as marbled but it was tender. Also seemed like the meat fibers themselves were shorter. Anyone else notice anything like this on younger - not completely finished - animals?</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 699827, member: 4362"] This post got me to thinking. Do you also see a difference in the meat texture of say a 8-9 weight steer versus the same type that would finish out 4-5 hundred pounds heavier? I've only tried this one time and to me the meat had a different texture to it. It wasn't as marbled but it was tender. Also seemed like the meat fibers themselves were shorter. Anyone else notice anything like this on younger - not completely finished - animals? [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
From buff to beef
Top