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Non-Cattle Specific Topics
Every Thing Else Board
making a bull a steer
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<blockquote data-quote="Anonymous" data-source="post: 2305"><p>true, but then again i'm not producing beef for the us market, i'm producing Belgian Blue bulls for the belgian market, and that market, under SEUROP and the fat classification gives me the highest prices for bulls under two years old, with a fat level of two (5 would be a steer in winter time). steers are even classified lower then dairy cows inbelgium, because of the fat they have. this is because we have different breeds, producing different kinds of meat, and essentially different consumer needs.</p><p></p><p>also fiber length and the way you cook your meat will have a lot to do with the tenderness as well.</p><p></p><p> <a href="mailto:gynantonyx@lycos.com">gynantonyx@lycos.com</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 2305"] true, but then again i'm not producing beef for the us market, i'm producing Belgian Blue bulls for the belgian market, and that market, under SEUROP and the fat classification gives me the highest prices for bulls under two years old, with a fat level of two (5 would be a steer in winter time). steers are even classified lower then dairy cows inbelgium, because of the fat they have. this is because we have different breeds, producing different kinds of meat, and essentially different consumer needs. also fiber length and the way you cook your meat will have a lot to do with the tenderness as well. [email=gynantonyx@lycos.com]gynantonyx@lycos.com[/email] [/QUOTE]
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making a bull a steer
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