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SW of Enid OK | I have raised beef for 40 years and have usually had my own in the freezer. About 10 years ago I started PI testing all my purchased stocker calves and regularly have one or two positives a year. Since I don't want them back in the group or I don't feel like I can ethically sell them, they are the ones that end up in the freezer at 800lbs. These can be red, yellow, black or white calves. Some end up tender as can be and the only thing tender about the others is the ground hamburger. I let them hang as long as the state will allow at the processors.
I'm curious as to what others do and how they feed, to produce the most tender beef they can.
Thanks, Jim | |
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Freezer Beef
