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Slaughtering Holstein Steers
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<blockquote data-quote="abrowder" data-source="post: 1643651" data-attributes="member: 38576"><p>I have two holstein steers that I will be taking to get slaughtered/processed in late October, making them about 18 months old. They are grass fed and likely weigh around 1,000-1,200 lbs. Last time we got steaks and other cuts from holsteins they were very lean and not as highly requested as the much better ground beef. Does anyone know how much ground beef I am likely to get out of these cows and if it is possible to just grind everything for hamburger instead of getting steaks/cuts? Would you recommend doing this for flavor etc.? Also I am getting ready to finish them on grain for the last 6ish weeks to produce better flavor/marbling, is this a good idea or would you finish them on grass? Thanks! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /></p></blockquote><p></p>
[QUOTE="abrowder, post: 1643651, member: 38576"] I have two holstein steers that I will be taking to get slaughtered/processed in late October, making them about 18 months old. They are grass fed and likely weigh around 1,000-1,200 lbs. Last time we got steaks and other cuts from holsteins they were very lean and not as highly requested as the much better ground beef. Does anyone know how much ground beef I am likely to get out of these cows and if it is possible to just grind everything for hamburger instead of getting steaks/cuts? Would you recommend doing this for flavor etc.? Also I am getting ready to finish them on grain for the last 6ish weeks to produce better flavor/marbling, is this a good idea or would you finish them on grass? Thanks! :D [/QUOTE]
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