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How to produce the best eating beef
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<blockquote data-quote="Aaron" data-source="post: 901614" data-attributes="member: 1682"><p>Hereford x South Devon. Grass/hay fed for 24 months followed by 120 days on mixed hay and rolled barley and slaughtered at an age around 27 months. I want as large and as high quality of carcass as I can get (I think like a packer). The last one we did was a 29 month old heifer, about 1550 lbs gross, 799 lb carcass with 550 lbs of meat after the bone was out. AA carcass.</p><p></p><p>This is how we raise our own personal beef, so I know it turns out well. Only difference is the addition of South Devon, which would raise the marbling score a fair amount.</p></blockquote><p></p>
[QUOTE="Aaron, post: 901614, member: 1682"] Hereford x South Devon. Grass/hay fed for 24 months followed by 120 days on mixed hay and rolled barley and slaughtered at an age around 27 months. I want as large and as high quality of carcass as I can get (I think like a packer). The last one we did was a 29 month old heifer, about 1550 lbs gross, 799 lb carcass with 550 lbs of meat after the bone was out. AA carcass. This is how we raise our own personal beef, so I know it turns out well. Only difference is the addition of South Devon, which would raise the marbling score a fair amount. [/QUOTE]
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How to produce the best eating beef
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