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steer meat
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<blockquote data-quote="backhoeboogie" data-source="post: 466254" data-attributes="member: 3162"><p>The single most important thing to me is the quality of meat I get home with. I ask for extra lean ground beef which cuts not only the weight volume, but also the freezer space. </p><p></p><p>You can take a few steers to the processor and some slightly heavier ones live weight have a lighter hanging weight than others. </p><p></p><p>I asked that mine hang for 12 days or so. </p><p></p><p>In the end, you get home with what you get home with. Some times you do a little better than others. I would not get bent out of shape over a few percentage points. It doesn't make any difference in the freezer. </p><p></p><p>Great eating steak and beef in general, in the end, is what you are after. </p><p></p><p>When you find a good processsor, stick with them. I have been going all the way to Hamilton, TX the last few years.</p></blockquote><p></p>
[QUOTE="backhoeboogie, post: 466254, member: 3162"] The single most important thing to me is the quality of meat I get home with. I ask for extra lean ground beef which cuts not only the weight volume, but also the freezer space. You can take a few steers to the processor and some slightly heavier ones live weight have a lighter hanging weight than others. I asked that mine hang for 12 days or so. In the end, you get home with what you get home with. Some times you do a little better than others. I would not get bent out of shape over a few percentage points. It doesn't make any difference in the freezer. Great eating steak and beef in general, in the end, is what you are after. When you find a good processsor, stick with them. I have been going all the way to Hamilton, TX the last few years. [/QUOTE]
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