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Raising a Calf for the freezer for yourself
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<blockquote data-quote="Susie David" data-source="post: 492118" data-attributes="member: 1744"><p>Agree with Jeannie, the age of the bull is the determining factor...see a past post on "Sam The Bull Leaves the Farm" he was better than most steers and onlt received a light corn ration.</p><p>This past year we only grass finished our freezer steers and got the best reveiews from our customers.</p><p>IMO the final product is influenced by how the animal is raised, the quality of the diet and no matter how you raise the animal poor processing can ruin the flavor. Use a well respected butcher, we farm slaughter our freezer beef and hang from 10 days to two weeks depending on the carcass.</p><p>And thats just my two bits worth...asked for or not....DMc</p></blockquote><p></p>
[QUOTE="Susie David, post: 492118, member: 1744"] Agree with Jeannie, the age of the bull is the determining factor...see a past post on "Sam The Bull Leaves the Farm" he was better than most steers and onlt received a light corn ration. This past year we only grass finished our freezer steers and got the best reveiews from our customers. IMO the final product is influenced by how the animal is raised, the quality of the diet and no matter how you raise the animal poor processing can ruin the flavor. Use a well respected butcher, we farm slaughter our freezer beef and hang from 10 days to two weeks depending on the carcass. And thats just my two bits worth...asked for or not....DMc [/QUOTE]
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Raising a Calf for the freezer for yourself
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