Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Feedyard Board
Newbie to Freezer Beef
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Supa Dexta" data-source="post: 1290704" data-attributes="member: 23321"><p>Yes you can finish earlier, there will be be less over all meat and smaller cuts, and perhaps less fat. My customers prefer these things though. On a 1200lb animal you'll have around 500lbs of meat. You'll get to know the look you're after, but rubbing across their ribs is a good indicator of how much flesh they are carrying. If you just have skin on the ribs its obviously not fat, if it has a squishy layer of flesh, that rolls over the ribs as you rub your hand back and forth, you're getting there. But you want it to look ready too, stout, stocky, hefty, rounded out, whatever you want to call it, and have an a$$... that 'look'</p><p></p><p>You can generally hit that weight in the 14-18 month old range, depending on the animal and breeding.</p></blockquote><p></p>
[QUOTE="Supa Dexta, post: 1290704, member: 23321"] Yes you can finish earlier, there will be be less over all meat and smaller cuts, and perhaps less fat. My customers prefer these things though. On a 1200lb animal you'll have around 500lbs of meat. You'll get to know the look you're after, but rubbing across their ribs is a good indicator of how much flesh they are carrying. If you just have skin on the ribs its obviously not fat, if it has a squishy layer of flesh, that rolls over the ribs as you rub your hand back and forth, you're getting there. But you want it to look ready too, stout, stocky, hefty, rounded out, whatever you want to call it, and have an a$$... that 'look' You can generally hit that weight in the 14-18 month old range, depending on the animal and breeding. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Feedyard Board
Newbie to Freezer Beef
Top