Posted by Dave from MN on July 11, 2013 at 06:00:37 from (198.98.195.73):
Ok, just curious what you get, or expect to get, from a yong butcher steer. small to moderate framed. Last 4 I brought in hang weights were 600,634,670, and 686. All 12 months of age. Butcher says I should expect 14-18 ribeyes, and about the same for T-bones. This is based of 3/4" thick steaks. So this puts each 1/4 at 4-6 steaks each. Is this what youall see? These are mostly red angus, with a mixture of shorthorn, normande, charlias, pinz,hereford, and a few with some simmi. Just want to be able to provide new customers with what to expect to get. Seems people think a "cow" has an unlimited number of prime cuts when you are used to buying from a store. Just a side note, out of these 4 (all same breeding as listed, corn/pellet fed since weaning all bulls) One was not well marbled and slightly tougher than the others. The other 3 people raved at how tender and tasty it was. Spoke with butcher and he said he noticed that and said with bulls, even steers some times you get one for some reason that does that, he said they all had a great fat cover, but one not marbled well. Said certain breeds do that too. Any one gone throug that??
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