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Little John, the giant steer
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<blockquote data-quote="Ky hills" data-source="post: 1682825" data-attributes="member: 24816"><p>I agree the arguing hurts both sides in the long run, mainly because most folks that aren't involved in agriculture have no idea how it works and are easily swayed to believe propaganda from those opposed to it as a whole. I personally prefer grain fed. That said I sampled a roast from a grass fed beef, and it was good. Grass finishing is fine if there is experience and knowledge of what it takes to do it consistently. A person just can't pull a decent size animal out of a normally overstocked field and process it and expect to have a high quality result. Most folks don't have the acreage or the knowledge to go that route, I know I don't. We had a heiferette to be processed, slaughter house was closing down for the summer, before she would be ready even with grain finishing. I fed her for 35 days, 1/3 of what I would normally do. I knew she wasn't ready and I wanted just hamburger, but wife wanted steaks and roasts. The hamburger and roasts were good, but have to cook the roasts a long time. The steaks were like whet leather to me. Otherwise all of the beef I have fed out to my liking has been real good, but I'm still always apprehensive about how it will turn out especially if it's being fattened for somebody else. I think the main thing people have to realize is that there are a lot of factors that go into the equation of beef quality. I think the most consequential one is that a beef has to be properly finished whether it's on grass or grain, and if so then that should go a long way towards both being a good product.</p></blockquote><p></p>
[QUOTE="Ky hills, post: 1682825, member: 24816"] I agree the arguing hurts both sides in the long run, mainly because most folks that aren’t involved in agriculture have no idea how it works and are easily swayed to believe propaganda from those opposed to it as a whole. I personally prefer grain fed. That said I sampled a roast from a grass fed beef, and it was good. Grass finishing is fine if there is experience and knowledge of what it takes to do it consistently. A person just can’t pull a decent size animal out of a normally overstocked field and process it and expect to have a high quality result. Most folks don’t have the acreage or the knowledge to go that route, I know I don’t. We had a heiferette to be processed, slaughter house was closing down for the summer, before she would be ready even with grain finishing. I fed her for 35 days, 1/3 of what I would normally do. I knew she wasn’t ready and I wanted just hamburger, but wife wanted steaks and roasts. The hamburger and roasts were good, but have to cook the roasts a long time. The steaks were like whet leather to me. Otherwise all of the beef I have fed out to my liking has been real good, but I’m still always apprehensive about how it will turn out especially if it’s being fattened for somebody else. I think the main thing people have to realize is that there are a lot of factors that go into the equation of beef quality. I think the most consequential one is that a beef has to be properly finished whether it’s on grass or grain, and if so then that should go a long way towards both being a good product. [/QUOTE]
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