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Cattle Boards
Health & Nutrition
From the ranch to the plate(business plan).
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<blockquote data-quote="Anonymous" data-source="post: 8275"><p>Well first off you are going to need a slaughter house that can put that volume through. Second what are you going to do with the rest of the cows? You get alot more meat off a cow than just steaks. Third are you going to be able to kill probably 10 to 20 cows a week just for steak and still sustain your herd? <br>Any animal killed in a licensed slaughter house is inspected. That is only half the battle.Who is going to hang all thses sides for you? That is alot of cooler space to consider. Just a few thoughts to ponder....Janet<p><br></p><p><br></p><p><br><hr size=7 width=75%><p></p><p></p><p></p><p> <a href="mailto:bourtonsbovineemporium@attcanada.net">bourtonsbovineemporium@attcanada.net</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 8275"] Well first off you are going to need a slaughter house that can put that volume through. Second what are you going to do with the rest of the cows? You get alot more meat off a cow than just steaks. Third are you going to be able to kill probably 10 to 20 cows a week just for steak and still sustain your herd? <br>Any animal killed in a licensed slaughter house is inspected. That is only half the battle.Who is going to hang all thses sides for you? That is alot of cooler space to consider. Just a few thoughts to ponder....Janet<p><br> <br> <br><hr size=7 width=75%><p> [email=bourtonsbovineemporium@attcanada.net]bourtonsbovineemporium@attcanada.net[/email] [/QUOTE]
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From the ranch to the plate(business plan).
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