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Gerald stopped by the locker to pick up the liver of our recent beef – some of which is still available – want a quarter or side of the best looking meat hanging in the cooler? Kelly Baller, our butcher, was showing Gerald how lean and good looking our beef was compared to several others also hanging – which had large areas of fat in and around the organs. We have a few more days before the beef is processed into specific cuts – you can name decide on steaks – numbers and sizes, roast sizes, amount of hamburger, etc.
I went with Gerald today and we were able to visually compare our beef hanging in dry storage today and I was shown the difference in fat on the interior and backs. Most of our cattle is part Jersey, and this one was quite a bit Jersey. Kelly showed me where beef fed out on grains, more in a feedlot situation pack on fat and how our steer did not have that fat.
Link to images of the beef in case you don’t want to view them.
