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Beef Butchering
Need advise on a jersey
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<blockquote data-quote="farmerjan" data-source="post: 1757783" data-attributes="member: 25884"><p>Ask the butcher also, when he kills and hangs her... to do a sheer test... will tell how tender the meat is.</p><p>I would do her up as any other animal if the butcher says the sheer test looks good. </p><p></p><p> I did a 4 yr old that was a little tough on her steaks, not real fleshy either.... but all the other cuts were good... more moist cooking. Flavor ought to be real good. Stew meat, any roasts that you cook in a slow cooker, anything that you cook slow, will be good.... But the butcher should be a good judge of the tenderness after she is hung.</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1757783, member: 25884"] Ask the butcher also, when he kills and hangs her... to do a sheer test... will tell how tender the meat is. I would do her up as any other animal if the butcher says the sheer test looks good. I did a 4 yr old that was a little tough on her steaks, not real fleshy either.... but all the other cuts were good... more moist cooking. Flavor ought to be real good. Stew meat, any roasts that you cook in a slow cooker, anything that you cook slow, will be good.... But the butcher should be a good judge of the tenderness after she is hung. [/QUOTE]
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Need advise on a jersey
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