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Cattle Boards
Beef Butchering
Some young culls
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<blockquote data-quote="ClinchValley86" data-source="post: 1852549" data-attributes="member: 38595"><p>All the time. They're great. I'd bet there's a lot of them in the stores being sold in cuts.</p><p></p><p>I have built a business selling them as beef. Lots of repeat business. My processor has even changed up his approach and is feeding/beefing the same type of animal. I was hesitant at first, but there is no difference. Yield from hoof to hanging will be a tad bit lower, but nothing drastic. </p><p></p><p>Have only had one bad beef animal and it was a dud bull that was only 2 years old. He went into all ground. Even the filets were tough.</p><p></p><p>I do have a cut off for age if I'm selling it in cuts. That'd be around 8 years old.</p><p></p><p>That said though, I'm currently eating a 12 and a 14 year old.</p><p></p><p>The butcher's knife can tell if something isnt worth eating. They're pretty dang good eating. No complaints here.</p></blockquote><p></p>
[QUOTE="ClinchValley86, post: 1852549, member: 38595"] All the time. They're great. I'd bet there's a lot of them in the stores being sold in cuts. I have built a business selling them as beef. Lots of repeat business. My processor has even changed up his approach and is feeding/beefing the same type of animal. I was hesitant at first, but there is no difference. Yield from hoof to hanging will be a tad bit lower, but nothing drastic. Have only had one bad beef animal and it was a dud bull that was only 2 years old. He went into all ground. Even the filets were tough. I do have a cut off for age if I'm selling it in cuts. That'd be around 8 years old. That said though, I'm currently eating a 12 and a 14 year old. The butcher's knife can tell if something isnt worth eating. They're pretty dang good eating. No complaints here. [/QUOTE]
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Some young culls
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