Amherst WI | srfarms1990 - 3/12/2024 17:47
What would they do differently than a 70 head feedlot in Illinois? Or anywhere that feeds corn from 500lbs to finish?
This is just my opinion but there is more going on after that animal leaves the feedlot that affects meat more than while being fed out (unless its fed marsh grass for 3 years to fatten it).
If you go buy a nice steak at a higher end steak place that steer wasn't walking around 3 days before. It was in a cooler for 10-24+ days aging.
I'd also like to know why when we buy grocery store hamburger (not the stuff they grind there) why it is 30% water while it is frying up. Locally processed beef frys up, it doesn't boil until it's burnt all the water off and then you have a ton of fat to drain. |
Long term cattle reality
