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Beginners Board
what age/weight to slaughter?
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<blockquote data-quote="greenwillowhereford II" data-source="post: 483067" data-attributes="member: 7439"><p>There are cattle weight tapes available. </p><p></p><p>Years ago, we raised a bottle holstein to butcher. Meat was surprisingly good. Not very dark red, more of a lighter color. In this case we butchered him too young, about 700#. </p><p></p><p>I would be extremely surprised to see one hang a carcass over 55% of live weight, and 50% is probably more predictable. They are not engineered for carcass performance. We fed ours a 16% "dairy textured sweet feed." Co-op brand.</p></blockquote><p></p>
[QUOTE="greenwillowhereford II, post: 483067, member: 7439"] There are cattle weight tapes available. Years ago, we raised a bottle holstein to butcher. Meat was surprisingly good. Not very dark red, more of a lighter color. In this case we butchered him too young, about 700#. I would be extremely surprised to see one hang a carcass over 55% of live weight, and 50% is probably more predictable. They are not engineered for carcass performance. We fed ours a 16% "dairy textured sweet feed." Co-op brand. [/QUOTE]
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what age/weight to slaughter?
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