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Slaughter question for grass-finished folks
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<blockquote data-quote="badaxemoo" data-source="post: 622221" data-attributes="member: 3926"><p>Yes, I'm finishing them. And the live weights were estimates. The last two I had processed hung at 642 and 596. I think about 630 would be close to average. They are pretty small-framed Black Galloways. </p><p></p><p>Do you notice any difference in flavor or tenderness if you butcher when they aren't on prime pasture? I imagine your situation is a bit different because my steers haven't seen any grass November. I only know what I've read, and I don't trust half of that since I've found that some of the stuff I've read about grassfed beef isn't what is happening on our farm.</p></blockquote><p></p>
[QUOTE="badaxemoo, post: 622221, member: 3926"] Yes, I'm finishing them. And the live weights were estimates. The last two I had processed hung at 642 and 596. I think about 630 would be close to average. They are pretty small-framed Black Galloways. Do you notice any difference in flavor or tenderness if you butcher when they aren't on prime pasture? I imagine your situation is a bit different because my steers haven't seen any grass November. I only know what I've read, and I don't trust half of that since I've found that some of the stuff I've read about grassfed beef isn't what is happening on our farm. [/QUOTE]
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Slaughter question for grass-finished folks
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