3waycross":2l7ewhct said:
It was many years ago, but it was inspected. I don't remember the yield grade. Infact it was the first year that are steer program added a carcass show to the show and sale. I distinctly remember the calves all went for .60 a pound to one slaughter house for the animal itself. Local businesses would add money on top of that for the kids. When the calf went through the sale if you were the last sponsor to bid you got the option of also buying the calf for the additional .60. I was the last bid on a calf that didn't do well in the show ring, but looked good to me. On a whim, I decided to take the whole calf. It was the only calf in the show to grade prime out of probably 80 steers. Also the kid feed it out on corn he had gone around and picked up in a field behind a combine. Anytime I have something slaughtered I get literally the whole thing almost sliced into steaks. Even cuts that shouldn't be by normal standards. We're never home long enough to cook a roast, so I like things I can throw on the grill. That might have clouded my judgement of the meat.
