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<blockquote data-quote="KNERSIE" data-source="post: 748768" data-attributes="member: 4353"><p>If possible, weigh them now and weigh them again in three weeks time, I'd be very interested to know whether you have achieved that at that specific timeframe in their lives. You'll certainly add a little more finish and that is exactly what you need.</p><p></p><p></p><p></p><p>We call it baby beef, I am sure its a term used often in the USA 50 years ago. They will be tender, not so sure about the marbling, I think they need a little more cover on them. How close they are to the "traditional" or maximum finishing weight/age didn't even cross my mind.</p></blockquote><p></p>
[QUOTE="KNERSIE, post: 748768, member: 4353"] If possible, weigh them now and weigh them again in three weeks time, I'd be very interested to know whether you have achieved that at that specific timeframe in their lives. You'll certainly add a little more finish and that is exactly what you need. We call it baby beef, I am sure its a term used often in the USA 50 years ago. They will be tender, not so sure about the marbling, I think they need a little more cover on them. How close they are to the "traditional" or maximum finishing weight/age didn't even cross my mind. [/QUOTE]
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