You must've had a dark cutter(the one you threw to the bears)It happens sometimes,usually a riled up one just before they get shot,some tend to stiffen up and won't bleed out good.They taste like sh"t cause of all the blood still in the meat,but feed can also influence the taste. Older breeding bulls don't make good eating either.
It takes a bit of know how how to select a good one for the freezer,If it is the right animal even a older cow can be as good as a young steer.
Tastes differ, but i like the limousin and Belgian blue the best,the more muscle they show the better,they have the most carcass yield of any breed,up to 85% hanging weight.
I had once a 1430 lb(live weight)double muscle limousin steer,hot hanging weight was still 1125 LB,i ended up with just shy of 1000 lb in the freezer(bone out)> And that was after 14 days hanging.Hardly any fat,more like a bison.
If you fill the freezer with the same animal,you'll have to eat too so you want good meat. I would never buy a 1/2 without having seen the animal alive and witnessed the kill. don't ever buy an animal that is rangy and flighty,you'll end up being unhappy with it,unless one can drop it while its quietly grazing.
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Today's Featured Article - Timing Your Magneto Ignition Tractor - by Chris Pratt. If you have done major engine work or restored your tractor, chances are you removed the magneto and spark plug wires and eventually reached the point where you had to put it all back together and make it run. On our first cosmetic restoration, not having a manual, we carefully marked the wires, taped the magneto in the position it came off, and were careful not to turn the engine over while we had these components off. We thought we could get by with this since the engine ran perfectly and would not need any internal work. After the cleanup and painting was done, we began reassembly and finally came to t
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