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grass fed beef ?
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<blockquote data-quote="Jeanne - Simme Valley" data-source="post: 782915" data-attributes="member: 968"><p>Yes, when I stated it took more management, I was referring to the management of their feed - GRASS. Not trying to offend, but IMO, a good grass fed program is finishing cattle at that 1000-1100# range at closer to the 16 month age - not letting them get to 2 1/2 years old. There is an "art" to feeding quality grass fed beef. </p><p>Diesel, I'm not saying you can't be enjoying your own beef. I'm just referring to what the "industry" is trying to educate producers that want to sell grass fed beef to consumers wanting a "pleasureable eating experience" :shock: Universities are putting on seminars all over the states educating how to manage grasses.</p><p>Our "cowherd" is all grass fed. We butchered an old cow that was in about a 7 BCS for hamburg, and told the butcher to pull the loin for steaks. Butcher was so impressed with the carcass marbling, he packaged sirloin steaks & some others. NOT what I would ever serve to guests :shock: :shock: The loins are great, but the rest have to be marinated to tenderize them. Great flavor - just too tough for us.</p></blockquote><p></p>
[QUOTE="Jeanne - Simme Valley, post: 782915, member: 968"] Yes, when I stated it took more management, I was referring to the management of their feed - GRASS. Not trying to offend, but IMO, a good grass fed program is finishing cattle at that 1000-1100# range at closer to the 16 month age - not letting them get to 2 1/2 years old. There is an "art" to feeding quality grass fed beef. Diesel, I'm not saying you can't be enjoying your own beef. I'm just referring to what the "industry" is trying to educate producers that want to sell grass fed beef to consumers wanting a "pleasureable eating experience" :shock: Universities are putting on seminars all over the states educating how to manage grasses. Our "cowherd" is all grass fed. We butchered an old cow that was in about a 7 BCS for hamburg, and told the butcher to pull the loin for steaks. Butcher was so impressed with the carcass marbling, he packaged sirloin steaks & some others. NOT what I would ever serve to guests :shock: :shock: The loins are great, but the rest have to be marinated to tenderize them. Great flavor - just too tough for us. [/QUOTE]
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