Its Prairie rose, not hard to google.Number or website for this establishment?
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Its Prairie rose, not hard to google.Number or website for this establishment?
Depends on what you want and have worked out with your producer. We have some customers that want animals slaughtered at 950 lbs liveweight to keep their bill down, but that's not going to be great beef. I like to shoot for at least 1200 lbs for my own beef. With modern genetics, choice grade is a lot easier to achieve than it used to be.When buying locally, is the assumption that the cuts are at least choice grade? Or would they be select or worse?
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