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Non-Cattle Specific Topics
Tips 'n Tricks
Processor let my steer loose and shot it.
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<blockquote data-quote="thommoos" data-source="post: 826538" data-attributes="member: 738"><p>Having Processed quite few, 1st thing go check the carcass immediatly. If it is dark, hambuger it all, lite red it should be okay. Then when completed, hit them up with you need a big discount or you will tell everyone you know how bad they screwed up your meat, (especially if you were selling it like I do) I had one stay in the cage for 4 days, did not know till we picked him up, he was stressed meat real dark. steak tuff as tires.</p></blockquote><p></p>
[QUOTE="thommoos, post: 826538, member: 738"] Having Processed quite few, 1st thing go check the carcass immediatly. If it is dark, hambuger it all, lite red it should be okay. Then when completed, hit them up with you need a big discount or you will tell everyone you know how bad they screwed up your meat, (especially if you were selling it like I do) I had one stay in the cage for 4 days, did not know till we picked him up, he was stressed meat real dark. steak tuff as tires. [/QUOTE]
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Non-Cattle Specific Topics
Tips 'n Tricks
Processor let my steer loose and shot it.
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