Posted by dabees on December 06, 2011 at 11:29:52 from (72.181.183.240):
In Reply to: Butchering young bull posted by Dave from MN on December 06, 2011 at 07:41:25:
I would give him more than 3 gallons of feed if he is on grass. If he is getting alfalfa or similar,3 gallons might be enough. You need a good fat cover/marble so as to age the carcass long enough. As far as what some say about not butchering bulls,I say bull. Taste wise I prefer mature animals. Unfortunatly these store bought teeth sometimes say otherwise. If toughness is an issue for you,try this. Cut the loin as you would normaly cut rounds for chicken fry and braise. If you are having a commercial shop cut it they can put the round steaks through a tenderizer. That's exactly what is served in 75% of restraunts when you order chicken fried. Much of your sucess depends on cooking. If you have cuts that turn out tough,low and slow will take care of that. On the low and slow subject,here's an experiment. Try cooking a briskit any way other than low and slow. Just be prepared to throw the result in the pressure cooker long enough to tenderize it. Let us know what you decide and how it turns out.
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