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<blockquote data-quote="C-Ranch" data-source="post: 1667351" data-attributes="member: 24325"><p>I agree with Dave. I send my good older cows and have them made into hamburger and the rest go to a cull buyer. I save the younger finished cows (2yrs and under) for the better cuttings. You'd be surprised how fast hamburger moves. The problem your more than likely going to run into is getting them into the plant for processing. Which isn't a bad thing as it gives you time to get rid of the first batch of meat. </p><p>On a side note, if your selling individual cuts of meat to end users make sure you use a USDA inspected plant and check with your local Food inspector on the required permits and correct labeling requirements.</p></blockquote><p></p>
[QUOTE="C-Ranch, post: 1667351, member: 24325"] I agree with Dave. I send my good older cows and have them made into hamburger and the rest go to a cull buyer. I save the younger finished cows (2yrs and under) for the better cuttings. You'd be surprised how fast hamburger moves. The problem your more than likely going to run into is getting them into the plant for processing. Which isn't a bad thing as it gives you time to get rid of the first batch of meat. On a side note, if your selling individual cuts of meat to end users make sure you use a USDA inspected plant and check with your local Food inspector on the required permits and correct labeling requirements. [/QUOTE]
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