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Every Thing Else Board
slaughter timing
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<blockquote data-quote="Anonymous" data-source="post: 2682"><p>Cattle are killed everyday of the year. Most to of the time, we go on the size of the steer and not time of year. Most people who kill their own cattle will get them to about 1,000 - 1,100 lbs with about .2 - .3 of fat on them and then harvest the animals. This way the will get a good amount of meat and marbling in the meat and then they will have it cut up which ever way they like it and put it up in the freezer and eat like kings for a year.</p><p></p><p>For your questions of data for best of year to kill animals, I am not know of any, but maybe someone else knows.</p><p></p><p>Matt</p><p></p><p>> I would like to know if there is</p><p>> any "data" that suggests</p><p>> the best timing of the season to</p><p>> slaughter the angus breed for the</p><p>> best cuts of meat. In other words,</p><p>> does the cold winter cause</p><p>> improved marbling or does the hot</p><p>> summer? Does the meat appear</p><p>> leaner in the spring or fall? This</p><p>> is the type of data I am looking</p><p>> for to help me determine which</p><p>> time of the season will produce</p><p>> the best cuts of meat after</p><p>> slaughter.</p><p></p><p></p><p></p><p> <a href="mailto:bmrcattle@yahoo.com">bmrcattle@yahoo.com</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 2682"] Cattle are killed everyday of the year. Most to of the time, we go on the size of the steer and not time of year. Most people who kill their own cattle will get them to about 1,000 - 1,100 lbs with about .2 - .3 of fat on them and then harvest the animals. This way the will get a good amount of meat and marbling in the meat and then they will have it cut up which ever way they like it and put it up in the freezer and eat like kings for a year. For your questions of data for best of year to kill animals, I am not know of any, but maybe someone else knows. Matt > I would like to know if there is > any "data" that suggests > the best timing of the season to > slaughter the angus breed for the > best cuts of meat. In other words, > does the cold winter cause > improved marbling or does the hot > summer? Does the meat appear > leaner in the spring or fall? This > is the type of data I am looking > for to help me determine which > time of the season will produce > the best cuts of meat after > slaughter. [email=bmrcattle@yahoo.com]bmrcattle@yahoo.com[/email] [/QUOTE]
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