Posted by oldtanker on December 06, 2011 at 07:57:43 from (66.228.255.223):
In Reply to: Butchering young bull posted by Dave from MN on December 06, 2011 at 07:41:25:
Dave we do our own butchering and have butchered animals that most people think will only be good for burger. I think the biggest concern is age. We don't butcher old animals for our own consumption......we sell those and the city folk get to eat them......I think where the idea that bulls can't be eaten or only used for burger came from old farmers who sometimes kept a good bull for years. In our experance anything over 2 1/2 has a tendacey to be tuff.
Now here is the funny part for the city guys who have to buy their meat.....under federal guidelines to be sold as Angus the animal has to be at least 10% Angus.....to be sold as grass fed the animal has to be fed only grass for 30 days sometime in their life. To be sold as pasture raised they have to be on pasture only 30 days. Those 30 days can be anytime between birth and butcher. Guy near me north of Alexandria ships about 1000 head a year as grass fed pasture raised. They get exactly 30 days on only grass when they are about 500 pound feeders. They are in pasture most of the time.
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