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Because they are slow grow and 26-27months we dry age for 21days already. We had him processed into steak, roast, ground, cubes, sausage etc.JP* wrote:QR_BBPOST Will you try to dry age some of the beef for your consumption?
Grass fed only till the end? Or do you do the corn marbling for last 30 days?Chasinthedream wrote:QR_BBPOSTWe had purchased some beef from the breeder last year when we picked up the original breeders and it is fantastic. No trimming required and only 3%fat. Studies have proven they have the best marbling of any breed as fat deposits can be as small as 100cells distributed within the muscle. With the thick double coat they don't put that layer of fat under the skin either and dress as high as 61% too.JP* wrote:QR_BBPOST Have you sampled the product yet?
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MMmm. Our first home raised grass fed Galloway beef. Q'd up a sirloin Saturday evening. Soo tender and juicy! no waste either.
These guys do not know what grain or corn is for many generations. Marbling is genetic and can be proven with hair samples.Maximus wrote:QR_BBPOST Grass fed only till the end? Or do you do the corn marbling for last 30 days?
100% grass fed means there is no fat to be trimmed when processing. That's the way a steak looks when the hide is off. If we were allowed to finish until 36months in Canada then we would see the fat but he's only 26-27months.Killerbunny wrote:QR_BBPOST Do you get you fat back to render it?
Thanks! The breeder I chose for stock did a lot of genetic improvement work and we're looking at bringing new blood in from the Motherland again.Ontario Chick wrote:QR_BBPOST Saw some on "Midsummer murders" on TVO Friday night, I must say they didn't look as good as yours.