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
Every Thing Else Board
help:slaughter house deception
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="Anonymous" data-source="post: 2415"><p>> If you have "overspent"</p><p>> to make your bovine's meat good,</p><p>> may I suggest that in the future</p><p>> you start with an Angus or</p><p>> Shorthorn (or even Hereford) steer</p><p>> and then feed him properly. Also,</p><p>> you need to do a little looking</p><p>> into, and talking with your</p><p>> slaughterhouse, about</p><p>> "hanging" or</p><p>> "aging" the carcass for</p><p>> the proper time. A lot of busy</p><p>> slaughterhouses don't age the</p><p>> carcass for very long before they</p><p>> cut & wrap, if at all.</p><p></p><p>> The above assumes that, based on</p><p>> your other questions, you have</p><p>> been feeding a Jersey steer for</p><p>> slaughter (IMHO somewhat of a</p><p>> waste of time and money, though</p><p>> I'll grant you that one can</p><p>> usually buy Jersey steers for a</p><p>> very cheap price) I generally fatten angus or English cross for our own consumption but I wouldn't dis jersey beef without trying it. I know a few people who seek out jerseys in spite of lower yield with out regard to costs.</p><p></p><p> <a href="mailto:jcoover@chanuteks.com">jcoover@chanuteks.com</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 2415"] > If you have "overspent" > to make your bovine's meat good, > may I suggest that in the future > you start with an Angus or > Shorthorn (or even Hereford) steer > and then feed him properly. Also, > you need to do a little looking > into, and talking with your > slaughterhouse, about > "hanging" or > "aging" the carcass for > the proper time. A lot of busy > slaughterhouses don't age the > carcass for very long before they > cut & wrap, if at all. > The above assumes that, based on > your other questions, you have > been feeding a Jersey steer for > slaughter (IMHO somewhat of a > waste of time and money, though > I'll grant you that one can > usually buy Jersey steers for a > very cheap price) I generally fatten angus or English cross for our own consumption but I wouldn't dis jersey beef without trying it. I know a few people who seek out jerseys in spite of lower yield with out regard to costs. [email=jcoover@chanuteks.com]jcoover@chanuteks.com[/email] [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Every Thing Else Board
help:slaughter house deception
Top