To answer your question usually small framed angus type steer finishes around 1075 -1250 depending on fat cover. Shoot for .4 of fat over the 13th rib. Ask your extension agent or an Ag teacher to estimate that. Or if he is loose hided, try to pinch his skin to where it doubles over between your fingers. Now divide that in half and you're pretty close to what it actually is. If you have about an inch between your fingers he is probably done. Being only 11 mo you may not have a real big ribeye but nobody really needs to eat 12 oz of steak in one sitting anyway. Although I frequently make an attempt.
