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Those look like ribeyes and the packages look boneless

They remove the spine-affects tbones primarily (which changes them into amazing filets and NYS)

I'm taking this open heifer in next week-hurts my heart, she's thick, great disposition and easy keeper. Just wouldn't stick, AI or bull. Her fat roll by her tailhead is probably the main culprit. Hope she turns out nicely

Other than the yellow fat, we have clover and ryegrass right now-do those cause off flavor?

I have an open heifer, fat on grass-just found out she was open a week ago and kill date is 5/21. She has some feed every few days, but do I need to do a huge conversion to grain at this point for milder fat flavor?

We’re the ages the same on both or was the Hereford older-can’t remember.

Just got a spotted steer back yesterday (probably LH cross but we were told dam was British White). I asked the processor (USDA) for their “extensive cuts” package-chuck eye steaks, Denver, flat iron, etc. 20 month old 1100 lb steer, hung at 602, and got a freezer full of nice cuts back, plus...

Ours pays a rendering fee if it gets hauled off, so I suppose it saves them extra weight for haul-off (making it a wash to give it back in packages?) they will charge for hide and whole head. This particular processor also has a minimum fee, but do a heck of a good job and are USDA. My cut-out%...

Ok. Our processors don’t include those in HW. That makes me feel better 😉

Jeanne, does your 62% HW include offal or without? Trying to compare apples to apples with HW.

Easy on the slang TJM….

That would be a lot of cows to supply Bucees brisket

Not necessarily

1/3-Deposit also helps cover processing cost if they do back out….making up meat cost is easier if processing is already covered

Plan C May be butchering one of my cows if she is open after AI-she bred late last year, has bad feet, great disposition and udder but I can’t keep stretching out breeding. Her dam has bred 1st attempt AI 5 years straight.

The last older cow we did was quite tasty, even the filets.

I’ve got a decent group of people who want to get some “home grown” beef, for 4 years now, repeat customers. I typically butcher 4/year, usually 2 home-grown and 2 purchased steers. Last year’s drought changed a lot, and now extra steers (or young bulls) are really high $, and I still have a...

Central Texas-I’ll add it. .85 would be great-even custom around here is .95, I use a great USDA for $1/lb, but they don’t do back-end fees(rendering), so it works.

Because the grass is growing and I had people wanting beef, I moved my first butcher date from late July to late June. These are the two candidates. Spotted steer is 2 months older, obviously not as beefy-built. I’m happy with the red going first, I figure the white will just take longer to...

Probably has more to do with tracking of mixed batch hamburger than anything. Can you imagine the issue if the big packers didn’t have to keep an inspector on hand🙄