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Selling Beef on the whole of half
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<blockquote data-quote="Jeanne - Simme Valley" data-source="post: 1431139" data-attributes="member: 968"><p>I really thought about "biting my tongue" on this one.</p><p>Stocker Steve worded that well. I would NOT sell beef to anyone until you try your own meat - a good steak, not hamburg. </p><p>We shoot for that "fine line", between being as young as possible for more tenderness, yet have a little age for flavor. But, in my book, it is a must to have a well finished steer. At 14 months old and 850#, you cannot be seeing any fat. Fat will show up in the brisket (between the front legs), in the flank, and on the side of the tail head. If you butcher him now, it will be more like eating venison (an old buck).</p><p>I believe that most steers raised on grass, are closer to 20-30 months of age to be "finished", and they are hung at the butcher for a longer time if possible for tenderness. Try to find someone else that raises grass fed beef, and buy a good steak from him (like a ribeye) and see if you like it.</p><p>Raising grass fed beef is extremely high management. Done right, they say they eat well. I, personnally, would never bother trying it. I like my grain fed beef, and everyone I know that has done it, loves their pot roast & hamburg, but not their steaks.</p><p>For an example of grain fed steers, you should be shooting for a finished steer (1200-1400#) at 14-16 months of age.</p></blockquote><p></p>
[QUOTE="Jeanne - Simme Valley, post: 1431139, member: 968"] I really thought about "biting my tongue" on this one. Stocker Steve worded that well. I would NOT sell beef to anyone until you try your own meat - a good steak, not hamburg. We shoot for that "fine line", between being as young as possible for more tenderness, yet have a little age for flavor. But, in my book, it is a must to have a well finished steer. At 14 months old and 850#, you cannot be seeing any fat. Fat will show up in the brisket (between the front legs), in the flank, and on the side of the tail head. If you butcher him now, it will be more like eating venison (an old buck). I believe that most steers raised on grass, are closer to 20-30 months of age to be "finished", and they are hung at the butcher for a longer time if possible for tenderness. Try to find someone else that raises grass fed beef, and buy a good steak from him (like a ribeye) and see if you like it. Raising grass fed beef is extremely high management. Done right, they say they eat well. I, personnally, would never bother trying it. I like my grain fed beef, and everyone I know that has done it, loves their pot roast & hamburg, but not their steaks. For an example of grain fed steers, you should be shooting for a finished steer (1200-1400#) at 14-16 months of age. [/QUOTE]
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