mnmtranching":3jofx441 said:I think that older cows being made into all hamburger is the butchers choice. They can't save anything like spinal, so there's no T bones. But they can give you boned steaks. We just had a 6 yr old cow proccessed with about 100 lbs of cubed steaks made. Very good!
mnmt
With oilder cows we hang them for a couple of days then cut a couple of steaks of the ribeye. If they're chewable we get the rest of the loin cut, if not we just grind the whole deal then donate a lot of it to a local charity.
dun