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market-farming - RE: Grass Fed Beef

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  • From: "Wiediger, Alison" <awiediger AT HART.k12.ky.us>
  • To: 'market farming' <market-farming AT franklin.oit.unc.edu>
  • Subject: RE: Grass Fed Beef
  • Date: Wed, 10 Jan 2001 12:01:17 -0600


That's probably your answer. When an animal to be butchered is scared, it
dumps adrenaline into their system. it causes something called 'dark
cutters' in the industry. They are usually tough and don't taste good. We
have butchered a 3 year old bull off grass that was wonderful tasting -
although because of his age and the possible tough connective tissue, we put
it all into ground beef. Less than 5%fat and the best you could ever wish
to eat. We do not castrate our bull calves. The only problem that causes is
that we have to separate them from the heifers - run them in a separate
pasture after about 7 months.

Alison Wiediger
Au Naturel Farm
http://aunaturelfarm.homestead.com

> ----------
> From: Marie Kamphefner[SMTP:kampy AT grm.net]
> We had him butchered when he was about 1 1/2 years old. The other thing
> that could have make his meat bad was that the guy who shot him, scared
> him. He hollered at him so he would look up and it seemed to startle him
> to see a stranger.
>
>
>




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