Posted by wisbaker on October 07, 2012 at 21:47:04 from (207.118.150.144):
In Reply to: Tough beef posted by Ralphwd45 on October 07, 2012 at 20:53:58:
Usually there is an inverse relationship between flavor and tenderness. Meaning if it has taste it'll be tough, if it's tender it'll be tasteless. At 16 months you should of been able to produce tender meat. Looking at the steaks can tell you how much finish was on the cow, the juiciness is a function of how much fat is in the meat. In years past some meat markets would age their beef, hang the full or 1/2 carcass in the cooler for a while with the belief that the aging caused the beef to become more tender. There are some markets for lean grass feed beef, it's healthier for you and more sustainable if you're raising cows on land that is marginal for crops. Being grass feed and how much exercise they had and even how they are handled transporting them to slaughter will all affect beef quality. IMHO feeding them a quart of corn every day was a waste. Neighbor of ours would pull his slaughter cattle out of the pasture, put them in a stanchion and feed them grain for 30-45 days before slaughter, by the way he was a Michigan meat inspector. Next batch get them castrated, save the corn until the last 30 days, pen them up and feed them grain.
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Today's Featured Article - Hydraulic Basics - Part 2 - by Curtis Von Fange. In the last entry to this series we gave a brief overview of hydraulic system theory, its basic components and how it works. Now lets take a look at some general maintenance tips that will keep our system operating to its fullest potential. The two biggest enemies to a hydraulic system are dirt and water. Dirt can score the insides of cylinders, spool valves and pumps. Wate
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