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Center of IL | Your right about the steaks being a little smaller. Butchered a purebred Charolais one time. Looked like a normal steer but when he was cut out, the tbones were gigantic. Was told by the butcher that the steer could have easily won the state fair carcass class. He would have known too, as they had just done the carcass class there a few days before. The tbones would have been too big for a large skillet but to tell you the truth, I thought the Stein meat was as good or maybe better. Traded half of the charolais on a paint job. Never heard a word from them. They probably figured it was normal, as I don't think they ate much good beef. Butchered a 1350+ purebred angus one time. Was over finished. Meat was super tender but also super fat. Split it 3 ways and both of the guys I split it with had heart trouble shortly after. Hopefully it wasn't from the steer. | |
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holstein meat
