Alan":3ko2ey1g said:2 yr old, dressed at 770 lbs, hung 14 days.
I'm happy with this guy.
Alan
S&S Farms":d1g949b3 said:Just curious is 14 days the max they would let you hang it? I try to get as close to 21 days as I can.
Jeff
Jovid":1ew1md52 said:2yrs old and only hung at 770 :?: Okay to be precise, 22 months weighed between 1200 and 1300 lbs, quartered at 770lbs.
Too much fat in my opinion. A: It add to the flavor on the bar-b-que. B: it's easily fixed with a knife. The hambuger is very lean, I hope it will stay together as a burger.
Jovid":kvp66tkb said:2yrs old and only hung at 770 :?:
Too much fat in my opinion.
Alan":1hc61kje said:I would like to find a place to vacuum seal it, but a quarter went to my son, his wife and my 2 granddaughters, another quarter to another son and his wife, and I have two other 20 something sons that will work on the place on weekends in trade for meat.... ahh nothing like 23 single and impressing your freinds with steaks on the bar-b and cold beer.
Since I have reg. Polled Herfs, I'll have to eat them. But I would like to see more marbling. I have introduced gentics with higher IMG and REA. I hope that works.
BTW, this steer was nothing I would have ever posted on this site, he was not pretty, but he was grained for 100 days.... and looks and taste great on the end of a fork.
Alan
KNERSIE":1tyzkkt1 said:... and besides it serves no purpose being the healthiest man in the graveyard.
your right about that... i imagine in those colder climate's if you bred out alot of back fat you would reduce the marbling too....are you could put more hair coat on em ;-)KNERSIE":25plqhh6 said:Jovid":25plqhh6 said:2yrs old and only hung at 770 :?:
Too much fat in my opinion.
- >>Be carefull not to breed all the backfat away... it has a purpose.<<<
Give me a fat steak any day, it tastes good and besides it serves no purpose being the healthiest man in the graveyard.
TNMasterBeefProducer":2bjt261k said:That meat wrapped in paper will freezer burn you better eat it quick. My slaughter house vaccum seals it. The meat we have never gets freezer burned. Also looks like you need some good continental genetics like gelbvieh to put less fat in em and more meat.