> Another thought is fair time alot
> of animals go to slaughter at that
> time. That is arround Sept.I
> wouldn't want to send my animal in
> at that time.There to full and one
> problem that creeps up on the
> slaughter house is all these
> animals are going in and the cold
> room looses the cold. Once that
> happens there not happy to open
> the room up again because of
> souring carcases.Up where I live
> the winter is to cold and not good
> timming. The trucks freeze up so
> the killer isn't happy to come out
> at that time,Also the animal. Fall
> after fly season is best for the
> family animal and it helps with
> the smell and waste will be
> covered with snow soon.I think
> that trying to finish over winter
> and be ready by spring would be
> hard as you put out a lot of
> feedto keep condition, and extra
> to finish.Unless you kept in a
> barn. Just a thought Cindy
The time of year to slaughter is an interesting question. I moved from Texas to Wisconsin in '98 and I was suprised how much better the beef and pork tasted here. Since most beef produced anywhere is fed corn I though that maybe the extream cold (Jan and Feb subfreesing) may have something to do with it. I don't know! Interesting question.
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