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
Pros and cons to raising jerseys for 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="Crazy Farmgirl" data-source="post: 879327" data-attributes="member: 17302"><p>I raise several Jersey steers every year, purebred Jersey no crosses. I grass feed, no grain finish. Here is what I have learned thus far...Meat texture and quality is excellent, I butcher before 24 months as this produces the best quality meat. The flavor is very comparable to my grass fed herefords.. EXCEPT the fat that has a different flavor (if you eat/like fat on your steaks or roast this could be downside) The cuts are typically smaller than you get from a beef breed (any larger framed breed). I find for cooking the meat is closer to venison or goat in that you can turn it to shoe leather in a heartbeat! Burger is extremely lean, never have to drain it! Yeild is 50-55%. My typical weights are 850-900 lbs at 22 months.</p></blockquote><p></p>
[QUOTE="Crazy Farmgirl, post: 879327, member: 17302"] I raise several Jersey steers every year, purebred Jersey no crosses. I grass feed, no grain finish. Here is what I have learned thus far...Meat texture and quality is excellent, I butcher before 24 months as this produces the best quality meat. The flavor is very comparable to my grass fed herefords.. EXCEPT the fat that has a different flavor (if you eat/like fat on your steaks or roast this could be downside) The cuts are typically smaller than you get from a beef breed (any larger framed breed). I find for cooking the meat is closer to venison or goat in that you can turn it to shoe leather in a heartbeat! Burger is extremely lean, never have to drain it! Yeild is 50-55%. My typical weights are 850-900 lbs at 22 months. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Feedyard Board
Pros and cons to raising jerseys for freezer beef....
Top