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Recipes & Cooking
Recipe for raising a steer for beef...
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<blockquote data-quote="TN Cattle Man" data-source="post: 1017984" data-attributes="member: 19746"><p>Skyhigh... all very good reply's above. IMO, another very crucial step is the actual processing of the beef. At the very minimum, we have our beef hung for at least 21 days in a controlled environment to "Age" the beef. To me, this makes all the difference in the world when it comes to taste (starts to break down all the connective tissues).</p><p></p><p>With our cattle (mostly Angus X), we like to take them to around 18 months. IMO, this is a very good age and lets the fat marbeling process really stand out. We typically feed ours out for around 3-4 months with a feed mixture that I have mixed up from our local mill. They are all hay and grass fed up to that point.</p><p></p><p>Brian</p></blockquote><p></p>
[QUOTE="TN Cattle Man, post: 1017984, member: 19746"] Skyhigh... all very good reply's above. IMO, another very crucial step is the actual processing of the beef. At the very minimum, we have our beef hung for at least 21 days in a controlled environment to "Age" the beef. To me, this makes all the difference in the world when it comes to taste (starts to break down all the connective tissues). With our cattle (mostly Angus X), we like to take them to around 18 months. IMO, this is a very good age and lets the fat marbeling process really stand out. We typically feed ours out for around 3-4 months with a feed mixture that I have mixed up from our local mill. They are all hay and grass fed up to that point. Brian [/QUOTE]
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Recipe for raising a steer for beef...
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