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Beginners Board
Raising a Calf for the freezer for yourself
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<blockquote data-quote="Jeanne - Simme Valley" data-source="post: 492039" data-attributes="member: 968"><p>AGE of bull is the biggest factor in taste/texture. If left a bull, you definately want to harvest him by 15 months of age (this is the standard recommended age - but will vary from breed to breed). The more sexually active he is (this includes self ejaculations) the stronger the taste & the coarser the meat.</p><p>Very little difference in taste from one type of grain to another (big difference between grain & grass or grain/grass). Biggest factor in WHAT kind of grain is COST. Whole shell corn is the cheapest & safest (healthwise) to feed. But, if you want to feed straight shell corn, you don't want to start out with sweet feed. It's hard to get them switched over once they've had sweet. You start out with shell corn + a protein pellet (and of course hay). As they grow you feed less pellets & more corn. The younger they are finished, the more tender they will be naturally. But hanging for at least 14 days will generally insure a pretty tender beef.</p></blockquote><p></p>
[QUOTE="Jeanne - Simme Valley, post: 492039, member: 968"] AGE of bull is the biggest factor in taste/texture. If left a bull, you definately want to harvest him by 15 months of age (this is the standard recommended age - but will vary from breed to breed). The more sexually active he is (this includes self ejaculations) the stronger the taste & the coarser the meat. Very little difference in taste from one type of grain to another (big difference between grain & grass or grain/grass). Biggest factor in WHAT kind of grain is COST. Whole shell corn is the cheapest & safest (healthwise) to feed. But, if you want to feed straight shell corn, you don't want to start out with sweet feed. It's hard to get them switched over once they've had sweet. You start out with shell corn + a protein pellet (and of course hay). As they grow you feed less pellets & more corn. The younger they are finished, the more tender they will be naturally. But hanging for at least 14 days will generally insure a pretty tender beef. [/QUOTE]
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Raising a Calf for the freezer for yourself
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