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Beef Butchering
What do you do with your cull cows?
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<blockquote data-quote="ClinchValley86" data-source="post: 1718304" data-attributes="member: 38595"><p>I've done both. I prefer 6 to 8 weeks on corn/hay. Helps get rid of any off flavor.</p><p></p><p>If the animal has always been in good condition, BCS 5 or better, it will be a fine dining experience.</p><p></p><p>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.</p><p></p><p>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.</p></blockquote><p></p>
[QUOTE="ClinchValley86, post: 1718304, member: 38595"] I've done both. I prefer 6 to 8 weeks on corn/hay. Helps get rid of any off flavor. 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. [/QUOTE]
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What do you do with your cull cows?
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