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Steak size
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<blockquote data-quote="farmerjan" data-source="post: 1779935" data-attributes="member: 25884"><p>We kill ours at 25-28 months. Don't push them. They are mostly grass fed and finished with some feed and corn silage. Haven't had any complaints from customers and several are repeat. I figure that from live weight to in the package in the freezer, we get 25-35 % of live weight... Many are jersey or hol cross with angus. Tenderness has been fine and I see no reason to change our methods. Pushing them and feeding alot of grain/corn is fine if you have it, but we are looking for lower cost inputs without sacrificing the eating quality. The only tough steaks I have ever had are from 2 different brown swiss crosses... they grow slow and were harder to get finished it seemed. </p><p>The older ages seems to produce more flavor and I want beef to have some flavor, not just mild tenderness.</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1779935, member: 25884"] We kill ours at 25-28 months. Don't push them. They are mostly grass fed and finished with some feed and corn silage. Haven't had any complaints from customers and several are repeat. I figure that from live weight to in the package in the freezer, we get 25-35 % of live weight... Many are jersey or hol cross with angus. Tenderness has been fine and I see no reason to change our methods. Pushing them and feeding alot of grain/corn is fine if you have it, but we are looking for lower cost inputs without sacrificing the eating quality. The only tough steaks I have ever had are from 2 different brown swiss crosses... they grow slow and were harder to get finished it seemed. The older ages seems to produce more flavor and I want beef to have some flavor, not just mild tenderness. [/QUOTE]
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