Food prices June 2021

[farmerjan]

I like to butcher at 24-27 months old... and I can provide birthdate to the processor... whom we KNOW, so that they don't think we are trying to put something over on them .... some calves will get their "adult teeth" a little earlier or a little later.
You can get the backbone, the ox tail and as many bones as possible... backbones do good being cooked along with "ribs"... more meat on them... make good soup too.
You get more flavor at 24 months than at 18 months... and better marbling "older rather than younger" since they are mostly grass fed...

 

[CrealCritter]

I like to butcher at 24-27 months old... and I can provide birthdate to the processor... whom we KNOW, so that they don't think we are trying to put something over on them .... some calves will get their "adult teeth" a little earlier or a little later.
You can get the backbone, the ox tail and as many bones as possible... backbones do good being cooked along with "ribs"... more meat on them... make good soup too.
You get more flavor at 24 months than at 18 months... and better marbling "older rather than younger" since they are mostly grass fed...

Thanks for much validation... hence the reason i'm going to try at 23 months. It gives me time to slide a little bit in both directions .

I'm not rasing cattle for $$$. I'm raising them for family and would like to continue to produce tasty meat. If I were going to raise for $$$ my priorities would be completly differnt. And I wouldn't really care about flavor, just time and weight.

Maybe this is why storebought beef tastes a lot differnt than what I raise? You would think beef should be beef, but that's most definitely not the case.

Jesus is Lord and Christ