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Feedyard Board
Transitioning to grass-fed
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<blockquote data-quote="ClinchValley86" data-source="post: 1823432" data-attributes="member: 38595"><p>[USER=43380]@Cowman42[/USER] The fat was super pretty and white I though as well. These were right around 40 months. I think the clover created some awesome flavor. But to be true. There are over 30 species growing in the pastures. All kinds of stuff.</p><p></p><p>They had unsprayed mixed grass hay in winter, nothing special. They lost condition last winter and had to play catch up this year. I did put protein tubs out last winter, the hay was lacking. </p><p></p><p>I'm happy with how it turned out. Got folks who are in love with it. Asking to put a deposit on another one. The ribeye I ate could be cut with a spoon.</p><p></p><p>I got a few that will be rolled to next year. Probably hang at 1000 pounds by next fall.</p></blockquote><p></p>
[QUOTE="ClinchValley86, post: 1823432, member: 38595"] [USER=43380]@Cowman42[/USER] The fat was super pretty and white I though as well. These were right around 40 months. I think the clover created some awesome flavor. But to be true. There are over 30 species growing in the pastures. All kinds of stuff. They had unsprayed mixed grass hay in winter, nothing special. They lost condition last winter and had to play catch up this year. I did put protein tubs out last winter, the hay was lacking. I'm happy with how it turned out. Got folks who are in love with it. Asking to put a deposit on another one. The ribeye I ate could be cut with a spoon. I got a few that will be rolled to next year. Probably hang at 1000 pounds by next fall. [/QUOTE]
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