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Hereford Beef - Simply the Best
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<blockquote data-quote="hillsdown" data-source="post: 713434" data-attributes="member: 5106"><p>My FIL raises full blood lakenvelder at the castle in Holland. We had many discussions about our ag industries when him and his friend were here this summer. They need a vet for everything ,even though my FIL is an experienced cattle man that goes back centuries in his family. I think you can still band a calf as long as it is one day old after that the vet has to do it. The way they finish their terminals is they stay on the dam for 9-10 months and are pulled off and slaughtered immediately, everything is grass raised. Beef is also very very expensive over there. I have ate in many fine restaurants in Europe and had everything from lamb, beef, pork and veal. If you pay for it, you usually get top quality.</p><p></p><p>That being said my inlaws can never get enough of beef when they are here and that is the first thing they rave about when getting back home .</p></blockquote><p></p>
[QUOTE="hillsdown, post: 713434, member: 5106"] My FIL raises full blood lakenvelder at the castle in Holland. We had many discussions about our ag industries when him and his friend were here this summer. They need a vet for everything ,even though my FIL is an experienced cattle man that goes back centuries in his family. I think you can still band a calf as long as it is one day old after that the vet has to do it. The way they finish their terminals is they stay on the dam for 9-10 months and are pulled off and slaughtered immediately, everything is grass raised. Beef is also very very expensive over there. I have ate in many fine restaurants in Europe and had everything from lamb, beef, pork and veal. If you pay for it, you usually get top quality. That being said my inlaws can never get enough of beef when they are here and that is the first thing they rave about when getting back home . [/QUOTE]
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