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steer at butcher
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<blockquote data-quote="vclavin" data-source="post: 758449" data-attributes="member: 13613"><p>According to the beef specialist - add 500lbs to the frame score - 6 frame +500lb = 1100lb target butcher weight. Like some of the others, we tend to go for the 1200 + range for more meat. The oldest we have butchered was a 27 month old heifer that wouldn't breed. We didn't sell her meat as we were afraid it would be tough - we were wrong, it was very tender and delicious.</p><p>We prefer to butcher bulls as they are less back & waste fat but still have plenty of marbling and are very tender. We also have them hung for 2 weeks. They are ultrasound tested at the same time as the registered animals so we know what direction the carcass qualities are going.</p><p>Valerie</p></blockquote><p></p>
[QUOTE="vclavin, post: 758449, member: 13613"] According to the beef specialist - add 500lbs to the frame score - 6 frame +500lb = 1100lb target butcher weight. Like some of the others, we tend to go for the 1200 + range for more meat. The oldest we have butchered was a 27 month old heifer that wouldn't breed. We didn't sell her meat as we were afraid it would be tough - we were wrong, it was very tender and delicious. We prefer to butcher bulls as they are less back & waste fat but still have plenty of marbling and are very tender. We also have them hung for 2 weeks. They are ultrasound tested at the same time as the registered animals so we know what direction the carcass qualities are going. Valerie [/QUOTE]
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