A
Anonymous
Hey everyone, hopefully you can provide some insight. I just got 2 steers back from the butcher. Both natural, grain and grass.
Both taken in at about 900 lbs. One was S. Gert, one was holstein/angus
raised on 3.5 acres plenty of grass so not a lot of running around for pasture. The ground beef is great, flavor is great, but they are both on the tough side. They played a bit amongst themselves, but I was wondering if there was any reason they were tough. I did a heiffer last year, same way. took her in at 1000lb and she was tender as could be.
All have good marbling.
Any insight as to why they were tough?
Both taken in at about 900 lbs. One was S. Gert, one was holstein/angus
raised on 3.5 acres plenty of grass so not a lot of running around for pasture. The ground beef is great, flavor is great, but they are both on the tough side. They played a bit amongst themselves, but I was wondering if there was any reason they were tough. I did a heiffer last year, same way. took her in at 1000lb and she was tender as could be.
All have good marbling.
Any insight as to why they were tough?