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Steak size
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<blockquote data-quote="ClinchValley86" data-source="post: 1779910" data-attributes="member: 38595"><p>If you go with boneless cuts and they trim most of the fat, you're looking at 50 percent of hanging weight for the take home amount.</p><p></p><p>This is why I like 1300 to 1600 pound live weight at time of dispatch. Also why you want them wide.</p><p></p><p>If you're pushing them hard. You can put 80 to 110 lbs on an animal per month, depending on genetics. That said, try to give yourself enough time to get them to a heavier weight. You will be much happier by the sound of it.</p><p></p><p>Even if small. They're good looking steaks. I bet they are good eating!</p><p></p><p>I like to keep the cap on the ribeyes. The fat is the best part.</p></blockquote><p></p>
[QUOTE="ClinchValley86, post: 1779910, member: 38595"] If you go with boneless cuts and they trim most of the fat, you're looking at 50 percent of hanging weight for the take home amount. This is why I like 1300 to 1600 pound live weight at time of dispatch. Also why you want them wide. If you're pushing them hard. You can put 80 to 110 lbs on an animal per month, depending on genetics. That said, try to give yourself enough time to get them to a heavier weight. You will be much happier by the sound of it. Even if small. They're good looking steaks. I bet they are good eating! I like to keep the cap on the ribeyes. The fat is the best part. [/QUOTE]
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