Posted by RodInNS on February 21, 2009 at 13:38:53 from (216.118.158.123):
In Reply to: Slaughter Houses posted by Sparktrician on February 21, 2009 at 08:12:56:
25% eh? I'm guessing they sell YOUR choice cuts in their store... I've always understood that beef type animals, particularly british breeds will dress out in the high 50's. 57, 58, 59% of live weight. Once you cut them, you get some waste. I'm no meat cutter, but I think that would take you down into the mid 40's percentage range. Mabey if the carcass was completly boned out you'd get down to 25%... but I'd even be skeptical about that. Seems low to me. Keep an eye on it... or hang it up yourself. It's not that hard to do. The biggest thing is having a clean cold place to hang the carcass for 2-3 weeks to age it some.
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Today's Featured Article - Bad Vibes - by Curtis Von Fange. One of the strangest ways to communicate with our tractor is to ask it how it feels. "Ask it how it feels," you say? Yup, ask it how it feels. Now, as with the other articles in this series one has to be able to hear what 'ole blue' is trying to say in response. The nice thing about our old iron friends is that they are usually quite consistent in their response, rather unlike some people I know who might change what they say due to the weather or other mitigating circumstances. But since t
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