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Quality of the meat?
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<blockquote data-quote="wstevenl" data-source="post: 571199" data-attributes="member: 8201"><p>I'm NO expert but I believe that Aberdeen Angus became very well respected for the animal it was and for it's beef. They were/are black and this has led to a higher price for them..... this eventually led to a higher price for any black animal in the hopes that it had some Angus in it... The only real difference that I believe color causes is the non black animals can deal with the summer sun better... less heat from the sun. Your Dexters should have very good meat. I think the most important thing is that you butcher them while they are gaining weight and not loosing weight. This is why grass finishers usually harvest in early summer (after the spring lush) or late fall (after the fall lush) because the steers have been gaining well on the forage. Also I've heard that it is VERY important to keep cattle calm and stress free until they are killed ... it seems silly at first because you're about to have them killed but when they are stressed out they release a hormone that makes the meat tough. Good luck with your beef and I look forward to hearing from others with more experience than me.</p></blockquote><p></p>
[QUOTE="wstevenl, post: 571199, member: 8201"] I'm NO expert but I believe that Aberdeen Angus became very well respected for the animal it was and for it's beef. They were/are black and this has led to a higher price for them..... this eventually led to a higher price for any black animal in the hopes that it had some Angus in it... The only real difference that I believe color causes is the non black animals can deal with the summer sun better... less heat from the sun. Your Dexters should have very good meat. I think the most important thing is that you butcher them while they are gaining weight and not loosing weight. This is why grass finishers usually harvest in early summer (after the spring lush) or late fall (after the fall lush) because the steers have been gaining well on the forage. Also I've heard that it is VERY important to keep cattle calm and stress free until they are killed ... it seems silly at first because you're about to have them killed but when they are stressed out they release a hormone that makes the meat tough. Good luck with your beef and I look forward to hearing from others with more experience than me. [/QUOTE]
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