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Cattle Boards
Beef Butchering
Roast from an older cow.
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<blockquote data-quote="Lee VanRoss" data-source="post: 1757076" data-attributes="member: 40072"><p>As I understand it, all things being equal the quality and tenderness has a lot to do with how fast the weight was put on.</p><p>For instance you have 6 or 7 year old cow in normal grass condition. Her steaks while having flavor will certainly</p><p>contain little marbling and would best be cut finer and flashed grilled. As to roasts I would think stews would probably be received best.</p><p>However; take the same cow and work her into a finishing high percentage grain ration for 90 days or so and she should marble</p><p>quite adequately and yield steaks and roasts that would please even the most discerning palate.</p><p>And no, I do not watch cooking shows!</p></blockquote><p></p>
[QUOTE="Lee VanRoss, post: 1757076, member: 40072"] As I understand it, all things being equal the quality and tenderness has a lot to do with how fast the weight was put on. For instance you have 6 or 7 year old cow in normal grass condition. Her steaks while having flavor will certainly contain little marbling and would best be cut finer and flashed grilled. As to roasts I would think stews would probably be received best. However; take the same cow and work her into a finishing high percentage grain ration for 90 days or so and she should marble quite adequately and yield steaks and roasts that would please even the most discerning palate. And no, I do not watch cooking shows! [/QUOTE]
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Roast from an older cow.
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