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NPOV's Beef SteerGood Beef Raised Responsibly
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NPOV's Beef Steer | beefsteer.blogspot.com Reviews
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Good Beef Raised Responsibly
NPOV's Beef Steer: August 2009
http://beefsteer.blogspot.com/2009_08_01_archive.html
Good Beef Raised Responsibly. Tuesday, August 4, 2009. Natural According to the Agricultural Marketing Service. To read the press release for the "United States Standards for Livestock and Meat Marketing Claims, Naturally Raised Claim for Livestock and the Meat and Meat Products Derived From Such Livestock.". 1) Raised without growth promotants and 2) antibiotics. 3) Never been fed mammalian or avian by-products. We have the first point covered. This is not to say we don't need the AMS; an official sourc...
NPOV's Beef Steer: January 2008
http://beefsteer.blogspot.com/2008_01_01_archive.html
Good Beef Raised Responsibly. Monday, January 21, 2008. The Cost of Beef. At The Sale Barn. January 9th, 2008. Steers with an average weight of 616 lbs (279 kg) brought $101.75 /HW (hundred weight), which is roughly $1.02 / lb ($1.02 / .45 kg). Follow this link for a formula to determine how much meat should come from a market animal. According to this link, an average beef cow will dress out at about 63% of its weight. How much will our consumers save and producers gain without the middle-man? Chuck is ...
NPOV's Beef Steer: Chuck Part II, or OD #2
http://beefsteer.blogspot.com/2012/02/chuck-part-ii-or-od-2.html
Good Beef Raised Responsibly. Thursday, February 16, 2012. Chuck Part II, or OD #2. We recently got OD#2, our grass-fed beef steer back from the meat locker. Our second steer was about a month older than our first and almost completely grass fed and 100% hormone and anti-biotic free. Both ODs were mostly black angus. What have we learned from these two steers? We haven't done any taste tests yet, but so far OD#1 and OD#2 have dressed out almost identically, as outlined above. Chuck Part II, or OD #2.
NPOV's Beef Steer: December 2007
http://beefsteer.blogspot.com/2007_12_01_archive.html
Good Beef Raised Responsibly. Saturday, December 22, 2007. So far, we've had four guidelines/requirements put forth by our members:. 1) A happy cow herd. 4) Know your farmer. These are not set in stone, nor are they all inclusive. However, we will proceed using these four unless we hear any good reasons to do otherwise. Post your ideas about what makes a happy cow; for our part, we have three main areas plus some miscellany that contribute to a healthy (happy) cow. We test our hay for nutrients at Midwes...
NPOV's Beef Steer: February 2009
http://beefsteer.blogspot.com/2009_02_01_archive.html
Good Beef Raised Responsibly. Monday, February 9, 2009. Why do we eat beef? It occurred to me the other day while I forked some hay up for Chuck that we really don't need. Beef to survive anymore. Our predecessors almost certainly did, though, especially in the dead of winter when fruits, vegetables, and grain weren't readily available and the stored food was running low. In the spirit of waste not, want not, even an old milk cow was a candidate for eating. We've carried out this project with a set of pr...
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NPOV's Beef Steer
Good Beef Raised Responsibly. Friday, July 27, 2012. The Taste of Grass. We have been enjoying Chuck II for a few months now, and while we weren't able to compare the taste of Chuck I directly to Chuck II, we have come to a couple of conclusions. 1 What the animal eats has less to do with the taste than the breed of the animal. 2 What the animal eats has less to do with the taste than the freshness of the meat. Links to this post. Thursday, February 16, 2012. Chuck Part II, or OD #2. Links to this post.
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