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Meat Quality
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<blockquote data-quote="EIEIO" data-source="post: 156357" data-attributes="member: 1947"><p>I've never had one butchered that small but will tell you the last steer we had done was on nothing but grass (fescue) and less than a pound of sweet feed a day (just to keep him tame and coming up to the fence) and it was some of the best tasting beef I've had. We are going to start finishing all the steers set for our feezer on grass and just a bit of grain.</p><p></p><p>Keep in mind though how long where your having it processed at will let it hang makes a difference. I'm also a firm believer in having it shot and field dressed out at your farm makes a difference as well by keeping the animals stress down to a minimum.</p><p></p><p>To try and answer your question a bit since I've likely rambled here a bit the processor charges usually by the pound not per head so price wise it won't really cost you more.</p><p></p><p>J</p></blockquote><p></p>
[QUOTE="EIEIO, post: 156357, member: 1947"] I've never had one butchered that small but will tell you the last steer we had done was on nothing but grass (fescue) and less than a pound of sweet feed a day (just to keep him tame and coming up to the fence) and it was some of the best tasting beef I've had. We are going to start finishing all the steers set for our feezer on grass and just a bit of grain. Keep in mind though how long where your having it processed at will let it hang makes a difference. I'm also a firm believer in having it shot and field dressed out at your farm makes a difference as well by keeping the animals stress down to a minimum. To try and answer your question a bit since I've likely rambled here a bit the processor charges usually by the pound not per head so price wise it won't really cost you more. J [/QUOTE]
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