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Cattle Boards
Beef Butchering
Ideal Cow Condition for all ground beef.
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<blockquote data-quote="ClinchValley86" data-source="post: 1789851" data-attributes="member: 38595"><p>Appreciate the info on what you saw. The only way to be competitive with ground is to take the cuts and sell them retail. Grinding whole animals isn't going to pencil out it appears.</p><p></p><p>You say they were getting $11 per finished/packaged pound on half beefs?</p><p></p><p>The $4.50 per carcass pound is what we get currently. It pencils out to roughly $9 per packaged pound.</p><p></p><p>Saw someone trying to get $6 per hanging pound yesterday. Made me feel good about what we get.</p><p></p><p>As to the older animal flavor... a month or two on corn helps mitigate it, but to be honest I think I like the flavor of older animals that ive tried. I'm going to try one this Fall that's grass fat, no corn. And see how she eats. Never tried one that way.</p></blockquote><p></p>
[QUOTE="ClinchValley86, post: 1789851, member: 38595"] Appreciate the info on what you saw. The only way to be competitive with ground is to take the cuts and sell them retail. Grinding whole animals isn't going to pencil out it appears. You say they were getting $11 per finished/packaged pound on half beefs? The $4.50 per carcass pound is what we get currently. It pencils out to roughly $9 per packaged pound. Saw someone trying to get $6 per hanging pound yesterday. Made me feel good about what we get. As to the older animal flavor... a month or two on corn helps mitigate it, but to be honest I think I like the flavor of older animals that ive tried. I'm going to try one this Fall that's grass fat, no corn. And see how she eats. Never tried one that way. [/QUOTE]
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Ideal Cow Condition for all ground beef.
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