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Cattle Boards
Beef Butchering
When to process… always a guessing game.
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<blockquote data-quote="BFE" data-source="post: 1806474" data-attributes="member: 28532"><p>I was thinking the same and Jeanne beat me to it. At least I know I'm on the right track if I'm in agreement with her, she's one of the sharpest people on here.</p><p></p><p>I would schedule #3 out earlier, sounds like her genetics will put her finishing out earlier. Personally, I like to take one like her, who will get docked harder at the barn, and take them to butcher. You're adding value that way, and surely you'll have a customer who won't mind the smaller carcass, will be a little cheaper for them since she's smaller. I'm guessing she'll be a fantastic eating experience, given her easy finish.</p><p></p><p>I wouldn't schedule the rest until January or later, they've got a ways to go.</p></blockquote><p></p>
[QUOTE="BFE, post: 1806474, member: 28532"] I was thinking the same and Jeanne beat me to it. At least I know I'm on the right track if I'm in agreement with her, she's one of the sharpest people on here. I would schedule #3 out earlier, sounds like her genetics will put her finishing out earlier. Personally, I like to take one like her, who will get docked harder at the barn, and take them to butcher. You're adding value that way, and surely you'll have a customer who won't mind the smaller carcass, will be a little cheaper for them since she's smaller. I'm guessing she'll be a fantastic eating experience, given her easy finish. I wouldn't schedule the rest until January or later, they've got a ways to go. [/QUOTE]
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When to process… always a guessing game.
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