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My beef finishes tough
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<blockquote data-quote="wtrapp" data-source="post: 757763" data-attributes="member: 8990"><p>I agree with most everything said here. Genetics, Hang Time, etc. I sell freezer beef every March. Most of the calves will be 12 months old. My market is for live weights of no more than 1,000 lbs. I have to feed these calves through the winter but they get hay and free choice feed until the last couple of weeks when the only get the grain. The butcher hangs between 18-21 days depending upon the carcass weight. I haven't had any complaints on tenderness or flavor. The breed I have will either be straight Herefords or Black Baldies. I've tasted both and can't tell one from the other. Also while they are hanging in the cooler they looks the same (no matter if the hide is red or black).</p></blockquote><p></p>
[QUOTE="wtrapp, post: 757763, member: 8990"] I agree with most everything said here. Genetics, Hang Time, etc. I sell freezer beef every March. Most of the calves will be 12 months old. My market is for live weights of no more than 1,000 lbs. I have to feed these calves through the winter but they get hay and free choice feed until the last couple of weeks when the only get the grain. The butcher hangs between 18-21 days depending upon the carcass weight. I haven't had any complaints on tenderness or flavor. The breed I have will either be straight Herefords or Black Baldies. I've tasted both and can't tell one from the other. Also while they are hanging in the cooler they looks the same (no matter if the hide is red or black). [/QUOTE]
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My beef finishes tough
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