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NS Canada | My customers prefer my animals to be on the leaner side and it works for me. The local slaughter house has to trim off the fat, which they then take and throw in their own lean burger to up the fat content. Plus it costs me to put that fat on there in both in time and feed. I'm not doing that just to give it away, or the customer complain its too fatty if left on.
Just picture stocky charolais calves coming off their mother, but at like 18mo of age size wise. They don't look soggy fat, but look square and stocky when I kill them, dressing around 600. Old to some for the weight, but I'm only doing a dozen at a time or so. And its leaner weight. | |
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An interesting report on ground beef (link)
