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Cattle Boards
Beginners Board
old cow to butcher
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<blockquote data-quote="Susie David" data-source="post: 728868" data-attributes="member: 1744"><p>Cut the tenderloin and grind the rest. We have found that the tenderloin will still be tender even from a older cow or bull. I wouldn't count on the rest being all that paletable. Flank steak and brisket could be cut, they are cooked to death anyway.</p><p>And that's alot of ground beef.</p><p>Dave Mc</p></blockquote><p></p>
[QUOTE="Susie David, post: 728868, member: 1744"] Cut the tenderloin and grind the rest. We have found that the tenderloin will still be tender even from a older cow or bull. I wouldn't count on the rest being all that paletable. Flank steak and brisket could be cut, they are cooked to death anyway. And that's alot of ground beef. Dave Mc [/QUOTE]
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old cow to butcher
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