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<blockquote data-quote="Travlr" data-source="post: 1806114" data-attributes="member: 42463"><p>Two issues with older animals... Yellow fat and bone spurs. You can buy white kidney fat or save it from animals you process young, to mix with the hamburger from an older animal. The bone spurs are why you get little chunks of bone in hamburger. Older animals get them and they are hard to avoid when butchering. Neither is a big deal. Just so you're aware.</p></blockquote><p></p>
[QUOTE="Travlr, post: 1806114, member: 42463"] Two issues with older animals... Yellow fat and bone spurs. You can buy white kidney fat or save it from animals you process young, to mix with the hamburger from an older animal. The bone spurs are why you get little chunks of bone in hamburger. Older animals get them and they are hard to avoid when butchering. Neither is a big deal. Just so you're aware. [/QUOTE]
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