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Newbie to Freezer Beef
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<blockquote data-quote="bse" data-source="post: 1290647" data-attributes="member: 13989"><p>I use Yoders in Paris TN, they do a great job and it's as clean as it can be, thats what I like.</p><p>Mine are around 14 months, I like to get them to around 1250 before I think there finished. There on feed for about 5 months, I have them on a 14% developer then start blending a little more corn later on, the corn will help them finish, its a tough business, most people don't want to pay 1200 for a half of beef then another 150 for processing, and the biggest problem is theres folks selling stuff for half the price, and then your customers cant understand the difference. It all comes to Yield and grade, should be around 40% after all is said and done, depending on how you process it.</p></blockquote><p></p>
[QUOTE="bse, post: 1290647, member: 13989"] I use Yoders in Paris TN, they do a great job and it's as clean as it can be, thats what I like. Mine are around 14 months, I like to get them to around 1250 before I think there finished. There on feed for about 5 months, I have them on a 14% developer then start blending a little more corn later on, the corn will help them finish, its a tough business, most people don't want to pay 1200 for a half of beef then another 150 for processing, and the biggest problem is theres folks selling stuff for half the price, and then your customers cant understand the difference. It all comes to Yield and grade, should be around 40% after all is said and done, depending on how you process it. [/QUOTE]
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