I've done both. I prefer 6 to 8 weeks on corn/hay. Helps get rid of any off flavor.Do any of you grain your cull cows before butchering or just butcher straight off of grass?
If the animal has always been in good condition, BCS 5 or better, it will be a fine dining experience.
One of the best we've done to date was a bull. 18 months old. He was a raging lunatic for 3 days leading up to processing. Was hard to kill. I expected it would be tough as hell. But he was damn good. Very tender. And only hung for 7 days. No idea how that worked out. He was fed corn for about 30 days after removed from pasture where he got fresh grass with the herd twice a day.
Everything I pull off pasture, that was raised on daily or better pasture moves. Has been unbelievably tender. Even the 5 year olds who have calved 3 times.