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The Water Cooler
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Differences in beef
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<blockquote data-quote="Chaparral" data-source="post: 3783932" data-attributes="member: 49817"><p>raised on good grass and using calm stock we do arrive at tender flavorful lean meat. Some you need to add a bit of oil at cooking. We have had wild ones before and they end up tough and difficult. I think a lot of the tenderness comes from the disposition of the animals. A lot of fear is tense and takes away, burns up vitamins and minerals in a constant fight or flight stage. </p><p></p><p>Sorry, been really busy. I got the weights different, Wagyu was near 150 pounds more at live weight, Wagyu hang 693, Charlais hang 638. </p><p></p><p>14 days hang, could not go longer on the leaner meat.</p></blockquote><p></p>
[QUOTE="Chaparral, post: 3783932, member: 49817"] raised on good grass and using calm stock we do arrive at tender flavorful lean meat. Some you need to add a bit of oil at cooking. We have had wild ones before and they end up tough and difficult. I think a lot of the tenderness comes from the disposition of the animals. A lot of fear is tense and takes away, burns up vitamins and minerals in a constant fight or flight stage. Sorry, been really busy. I got the weights different, Wagyu was near 150 pounds more at live weight, Wagyu hang 693, Charlais hang 638. 14 days hang, could not go longer on the leaner meat. [/QUOTE]
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