stevemsinger
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We never used to have this problem. I have finished a charlois, hereford, and limousine. We grain them heavy for the last 90 days and they look great when they are going to the butcher. Their finish weight will be between 800-1000 pounds and their age will be no more than 15 months. The flavor when we get them back is excellent, but they are very tough with the exception of the sirloins which are tenderer. Not sure why they would be coming back tough. We thought it was the charlois the first time, so we did the next two of a different breed with the same results. Anyone have any ideas on why they are finishing so tough?