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Cattle Boards
Health & Nutrition
Terrible tasting/ smelling beef
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<blockquote data-quote="Silver" data-source="post: 1608557" data-attributes="member: 12520"><p>I prefer beef from a cow closer to 30 months. I usually take a cow that lost her calf in the spring and comes of the range in the fall ready to eat. I prefer the flavour of an animal that age. I like them to hang closer to 21 days or more, but a really good butcher will know when the time is right. </p><p>Lots of personal preference when it comes to meat. For myself, fat on grass / hay is good, maybe some barley at the end. Never corn. But like I say, it's a preference thing.</p></blockquote><p></p>
[QUOTE="Silver, post: 1608557, member: 12520"] I prefer beef from a cow closer to 30 months. I usually take a cow that lost her calf in the spring and comes of the range in the fall ready to eat. I prefer the flavour of an animal that age. I like them to hang closer to 21 days or more, but a really good butcher will know when the time is right. Lots of personal preference when it comes to meat. For myself, fat on grass / hay is good, maybe some barley at the end. Never corn. But like I say, it's a preference thing. [/QUOTE]
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Terrible tasting/ smelling beef
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