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Northwest iowa | I grind a cow for burger every year, generally try to put her in the feedlot for 60-90 days for better flavored burger. Like you said open cow or whatever, but I do get them fat. This year was likely a 1500lb cow and I got 430lbs of ground beef and another 50lbs of hanger steaks and ribeyes. We did it a little differently this year though. We only aged the ribeye. Everything else was ground right away to eliminate all of the trimming they normally do after aging. Locker said we probably gained 75lbs doing that. Very tasty beef | |
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Carcass weight to pounds of burger
