Posted by hayray on December 20, 2010 at 22:04:58 from (184.202.114.136):
In Reply to: O.T. - Honest butchers? posted by CB in central NY on December 20, 2010 at 13:54:11:
I am trying to figure out how you could possibly get shorted 200 to 300 lbs. since most of my large beefs yield around 400 lbs. of meat and the smaller steers and heifers down towards 300 lbs, that would be almost all of your meat. Could it be you have a mis-understanding about what you should be yielding? Check your inventory of cuts and see what you have. Regardless of size, you should be getting somewhere around 24 - 26 rib steaks, 12- 14 porterhouse and a few less T-bones. those loin cuts are set by ribs and change a little by size of animal and thickness of steak.
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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