Posted by John in Md. on March 31, 2017 at 03:45:39 from (173.120.170.14):
Long story. Decided to butcher 32 month old heifer, been with bull for a year and a half, and was still open. Was surprised when I got hanging weights, 460# and 465#. I knew she was big. Had a customer for one side and I took the other. She wanted to go to a different processing plant because they shrink wrap not plastic and paper. Picked up my side yesterday and got an inventory sheet telling me breakdown of cuts. Was surprised when I saw what I had gotten. When I started putting it in freezer, I only had 3 porterhouse, 4 T-bones, 6 rib steaks (no rib roasts), but had 9 chuck steaks and 8 sirloins (all steaks were 1") and 97# of ground beef, and about 30# of roasts. Called as soon as I finished putting meat in freezer to complain and was told they always have more waste on older animals because they are required to remove all backbone. I said I understood that, but where were the rest of the rib, porterhouse and T-bone steaks? was told you get more lesser quality cuts because of age and it was a heifer. We've been raising our own beef for over 50 years and first time I've heard this story. Is there any truth in their story? I told him I usually get kissed when somebody does this to me, he hung up! I'm going back to my old processor after this and he's 20 miles closer.
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