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steer at butcher
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<blockquote data-quote="Jogeephus" data-source="post: 756304" data-attributes="member: 4362"><p>What about veal? I agree with you on the marbling part but I have slaughtered various sizes just for $hits and giggles and have found the lighter ones 7-9 wt did not have the marbling but their meat was surprisingly tender. It seemed almost as if the meat fibers themselves were shorter in length. At any rate, they were very tender even though they were not heavily marbled. That aside, I like to watch the tail head and the nutzac and use this as a guide.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 756304, member: 4362"] What about veal? I agree with you on the marbling part but I have slaughtered various sizes just for $hits and giggles and have found the lighter ones 7-9 wt did not have the marbling but their meat was surprisingly tender. It seemed almost as if the meat fibers themselves were shorter in length. At any rate, they were very tender even though they were not heavily marbled. That aside, I like to watch the tail head and the nutzac and use this as a guide. [/QUOTE]
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