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Slaughter question for grass-finished folks
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<blockquote data-quote="badaxemoo" data-source="post: 623465" data-attributes="member: 3926"><p>Maybe "tough" is the wrong word. </p><p></p><p>"Chewy"?</p><p></p><p>"Firm"?</p><p></p><p>We did some blind taste testing at a party last with with hamburger from a cull cow and hamburger from a steer and 2/3 or the people could tell the difference in texture. Both had come off a couple of months of spring grass and both tasted good, but steer hamburger had a little bit softer texture and the cow hamburger was a little more flavorful - but I'm sure this isn't a big enough sample to come to any conclusions.</p><p></p><p>I've got friends that are grass finishing that claim you have to hang for 18-21 days to get quality meat. Our steers have had pretty decent fat cover for grassfed animals, but our local butcher prefers to hang them for 10-12 days and they've turned out fine. He's afraid of having too much trim past two weeks.</p><p></p><p>What do you think?</p></blockquote><p></p>
[QUOTE="badaxemoo, post: 623465, member: 3926"] Maybe "tough" is the wrong word. "Chewy"? "Firm"? We did some blind taste testing at a party last with with hamburger from a cull cow and hamburger from a steer and 2/3 or the people could tell the difference in texture. Both had come off a couple of months of spring grass and both tasted good, but steer hamburger had a little bit softer texture and the cow hamburger was a little more flavorful - but I'm sure this isn't a big enough sample to come to any conclusions. I've got friends that are grass finishing that claim you have to hang for 18-21 days to get quality meat. Our steers have had pretty decent fat cover for grassfed animals, but our local butcher prefers to hang them for 10-12 days and they've turned out fine. He's afraid of having too much trim past two weeks. What do you think? [/QUOTE]
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Slaughter question for grass-finished folks
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