|
SE Wisconsin | 1.) If you have an older cow... lets say 6-12 years old that is getting culled for whatever reason... Can we just send her to the butcher instead of the salebarn? I would think selling her as hamburger or beef sticks would be more profitable. Is it worth getting steaks/brisket out of her too? (angus/hereford/crosses)
2.) Is there a difference between heifer steak vs steer steak? I just started doing the freezer beef sales thing and so far have only processed steers. Should I be finishing my non-replacement heifers too?
thanks
Tim | |
|
butcher/beef questions
