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Meat quality
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<blockquote data-quote="Anonymous" data-source="post: 13718"><p>We have raised several bulls to butcher. The quality and taste of the meat has been very good, and always better than grocery store meat. We like the idea of natural beef with no implants. We also believe we obtain more muscle mass by the animal remaining a bull. It has never made sense to me to castrate a bull then give it implants so it can make up for the hormones you have deprived it of. There are now several commercial cattle operations I have read about in some of the cattle trade publications that do not castrate and do not implant. I believe one such program is called Meyer's Natural Angus out of Montana. This may not be an option for all commercial cattle producers but I will continue the practice it in my small herd. This is my first time to post and I am sure there will be some who disagree with me.</p><p></p><p> <a href="mailto:DeerTrailMan@aol.com">DeerTrailMan@aol.com</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 13718"] We have raised several bulls to butcher. The quality and taste of the meat has been very good, and always better than grocery store meat. We like the idea of natural beef with no implants. We also believe we obtain more muscle mass by the animal remaining a bull. It has never made sense to me to castrate a bull then give it implants so it can make up for the hormones you have deprived it of. There are now several commercial cattle operations I have read about in some of the cattle trade publications that do not castrate and do not implant. I believe one such program is called Meyer's Natural Angus out of Montana. This may not be an option for all commercial cattle producers but I will continue the practice it in my small herd. This is my first time to post and I am sure there will be some who disagree with me. [email=DeerTrailMan@aol.com]DeerTrailMan@aol.com[/email] [/QUOTE]
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