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Slaughter question for grass-finished folks
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<blockquote data-quote="badaxemoo" data-source="post: 622167" data-attributes="member: 3926"><p>We could really use some meat for the farmer's market right now.</p><p></p><p>We've been butchering in the summer after they've been on grass for a few months. They usually run about 950-1050 pound liveweight.</p><p></p><p>Would the meat quality be signifacntly different if I sent a steer now? I've got one that might weighs about 800 lbs. He has some fat on him - but he doesn't look as finished as the ones we've sent in the past.</p><p></p><p>If he isn't gaining at a high rate, could the meat be tougher? We really just want to be able to have some meat - even ground beef and stew meat - to sell along with our pork, to give people something to try that might want a quarter next summer. But I would certainly want it to be good or nearly as good as our summer beef.</p><p></p><p>Thanks.</p></blockquote><p></p>
[QUOTE="badaxemoo, post: 622167, member: 3926"] We could really use some meat for the farmer's market right now. We've been butchering in the summer after they've been on grass for a few months. They usually run about 950-1050 pound liveweight. Would the meat quality be signifacntly different if I sent a steer now? I've got one that might weighs about 800 lbs. He has some fat on him - but he doesn't look as finished as the ones we've sent in the past. If he isn't gaining at a high rate, could the meat be tougher? We really just want to be able to have some meat - even ground beef and stew meat - to sell along with our pork, to give people something to try that might want a quarter next summer. But I would certainly want it to be good or nearly as good as our summer beef. Thanks. [/QUOTE]
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Slaughter question for grass-finished folks
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