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Cattle Boards
Beef Butchering
Quality feed and finishing?
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<blockquote data-quote="Silver" data-source="post: 1732628" data-attributes="member: 12520"><p>I realize this thread is getting a little old and the OP might be long gone, but thought I'd put this here for a little perspective.</p><p>This is the beef I'm eating now, nicely marbled in my opinion. They could have trimmed a little more of the outer layer. Juicy, tender, and flavourful so checks all the boxes for me.</p><p>[ATTACH=full]13097[/ATTACH]</p><p></p><p>This steer never had a mouthful of grain in his 18 months of life. He came in off the range in the fall in nice shape, parked in front of a hay bale for a month then processed. Point being that high inputs aren't necessarily the key to a good eating experience.</p></blockquote><p></p>
[QUOTE="Silver, post: 1732628, member: 12520"] I realize this thread is getting a little old and the OP might be long gone, but thought I’d put this here for a little perspective. This is the beef I’m eating now, nicely marbled in my opinion. They could have trimmed a little more of the outer layer. Juicy, tender, and flavourful so checks all the boxes for me. [ATTACH type="full" alt="517D0283-50D4-4E7B-B522-1479F050F889.jpeg"]13097[/ATTACH] This steer never had a mouthful of grain in his 18 months of life. He came in off the range in the fall in nice shape, parked in front of a hay bale for a month then processed. Point being that high inputs aren’t necessarily the key to a good eating experience. [/QUOTE]
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Quality feed and finishing?
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