Due to the color difference... I gotta ask if the Hereford was a flightier animal.
No typically our beef looks dark like that in the packaging, the lighter color of the second was what seemed different to me.
When I first looked at them I thought the second picture was grass-finished because of the yellowish color of the fat. But, I went back to your original post to see that it was not.
I don't know if it was longer, but probably not much, if it was it wouldn't have been more than a day probably. They hung for right around 3 weeks.
I don't know, both were purchased calves. The Hereford weighed around 550 or 570 can't remember exactly, the other calf weighed 620. No real way to know the the age the Hereford was still a bull at the time and was already getting masculine looking, we banded him. the black calf was a steer and had likely been handed young.
Or brown Swiss...
In college we measured out the rib eyes to get the square inches. Are these comparable in size. or is one noticeably larger than the other?
Not identical but probably not much difference in size. Again not a true equal test. It's highly unlikely to be cut from the same exact ribeye location on both calves. Just a random package of ribeye steaks from both calves.
Yeah, I hadn't thought of the location. We measured when the cut was made to quarter a half, so a consistent location. My bad...
Both images were changed in total physical size, meaning package and all in order for them to fit on CT webpage without clicking to zoom. (assumed both were in the same size package) Retained the original aspect ratio for each individual image. And, vertically flipped the image on the right to show it in the same position as the cut on the left.
