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<blockquote data-quote="Anonymous" data-source="post: 38657"><p>hi bull lady -- i looked into dark cutters, i didn't know what it was, but there's a lot of good info on the web! anyway quickly, depending on the size of the arena, when the bull's carcass is hauled out of the ring, it's either butchered right there, in a special room outside the back exit, or they're hoisted into a refridgerator truck that has to be on hand by regulations.</p><p></p><p>i'm not a meat expert, but the meat *is* somewhat darker -- although not as dark as the dark cutters articles seem to suggest. i think it may be because the bulls, for most of their life, actually live a very stress free existence. they are fed well, have huge pastures, can go where they want, are never "herded" anywhere, and the only "stress" they seem to face is the natural, healthy stress of butting heads with their brothers. they grow up together, so do fight a bit, but never draw blood or tear each other apart. at least this is what the mayoral said, and i saw some pasture fights. they are vigorous but not vicious. it's odd. i don't understand enough about bovines perhaps, but the socialization is apparently a big thing. if they had NOT been raised together from birth, perhaps they *would* want to tear each other apart?</p><p></p><p>anyway, from a production point of view, i'm sure the meat is more lean, less marbled, etc. but raw beef in the more developing world is darker anyway. and they do eat the meat from toro bravo, i've had it, it's fine. but traditionally it's given to an orphanage or hospital, some charity -- since it's true, it's not as juicy as what a fine restaurant would expect.</p><p></p><p>thanks for helping me learn!</p></blockquote><p></p>
[QUOTE="Anonymous, post: 38657"] hi bull lady -- i looked into dark cutters, i didn't know what it was, but there's a lot of good info on the web! anyway quickly, depending on the size of the arena, when the bull's carcass is hauled out of the ring, it's either butchered right there, in a special room outside the back exit, or they're hoisted into a refridgerator truck that has to be on hand by regulations. i'm not a meat expert, but the meat *is* somewhat darker -- although not as dark as the dark cutters articles seem to suggest. i think it may be because the bulls, for most of their life, actually live a very stress free existence. they are fed well, have huge pastures, can go where they want, are never "herded" anywhere, and the only "stress" they seem to face is the natural, healthy stress of butting heads with their brothers. they grow up together, so do fight a bit, but never draw blood or tear each other apart. at least this is what the mayoral said, and i saw some pasture fights. they are vigorous but not vicious. it's odd. i don't understand enough about bovines perhaps, but the socialization is apparently a big thing. if they had NOT been raised together from birth, perhaps they *would* want to tear each other apart? anyway, from a production point of view, i'm sure the meat is more lean, less marbled, etc. but raw beef in the more developing world is darker anyway. and they do eat the meat from toro bravo, i've had it, it's fine. but traditionally it's given to an orphanage or hospital, some charity -- since it's true, it's not as juicy as what a fine restaurant would expect. thanks for helping me learn! [/QUOTE]
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