Bull slipped on ice

Cattle problems.
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Jeanne - Simme Valley
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Re: Bull slipped on ice

Postby Jeanne - Simme Valley » Thu Jan 25, 2018 1:41 pm

Supa - I don't know where you got that quote. "IF" I typed those words, they don't make any sense to me. Maybe out of context??
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Supa Dexta
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Re: Bull slipped on ice

Postby Supa Dexta » Thu Jan 25, 2018 1:49 pm

no I changed the quote for the beef to taste better.
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Jeanne - Simme Valley
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Re: Bull slipped on ice

Postby Jeanne - Simme Valley » Thu Jan 25, 2018 2:01 pm

gotcha! I kinda agree with that statement, but there are lots of opinions about grain fed, grass fed, natural and organic. To each their own. It is a nitch market.
Actually, it takes a lot more management to do a GREAT job finishing beef on forage. Almost impossible in many areas of the US. Not enough grazing time.
Give me corn fed beef everyday. Don't get me wrong, I love my venison, but I don't want my beef eating experience anywhere close to venison.
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Re: Bull slipped on ice

Postby WalnutCrest » Fri Jan 26, 2018 9:18 pm

We age our Aubrac beeves between 10 days and 24 days with good results each direction.

And Jeanne ... it's not just management that's required to have really superior dining experience with grassfed beef. Quite a bit of it is genetic, too. And quite a bit is in the preparation of the meal.
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Jeanne - Simme Valley
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Re: Bull slipped on ice

Postby Jeanne - Simme Valley » Sat Jan 27, 2018 7:02 am

"Quite a bit of it is genetic, too. And quite a bit is in the preparation of the meal."
I agree with genetics, but explain "preparation". What different preparation would you do with a T-Bone steak?
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Re: Bull slipped on ice

Postby WalnutCrest » Wed Jan 31, 2018 3:10 pm

Honestly, I'd have to ask my best friend.

Generally speaking, I've been asked to avoid the kitchen except for hauling groceries and cleaning up after meals. Ha!
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