Re: Re: Re: Re: Off Topic............Jersey Bull Calfs

Posted by punchie on February 06, 2003 at 03:20:54 from (199.234.117.213):

In Reply to: Re: Re: Re: Off Topic............Jersey Bull Calfs posted by John on February 05, 2003 at 16:09:59:

Hi John

First what makes meat tough?

Its the opinion of an old Meat Cutter, earl cut
for about 70 years. Not a Butcher a Meat cutter.
Butcher is just what is sound like.

#1 feed them well.

#2 don't kill them if the are upset, stressed etc.
That is the biggest one!!

#3 Hinging time longer the better.

#4 Breed

#5 I try to keep them in for a month before
time, not too much play time. I think it softens
the meat. Muscle to meat etc.

#6 Bulls , Heifer , Steer if the rest is done right
that does not make a differents.

Keep an open mind and if you are rasing just
a few at a time Like I do , you'll make out ok.
Every Bull I've gotting Cut up has been OK.
Only differents is they taste like Beef, a
stonger taste if you will. I Leave a note asking
not to kill him if he is upset, if i find that the
meat is sticky. Thats the last time I got to
them, I'll go else where.

Have a Good One!!

Punchie

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