Guest guest Posted January 4, 2005 Report Share Posted January 4, 2005 We had our less-than-a-year-old jersey steer butchered and, of liver, we got back 4 of the little plastic cups like chicken livers are sold in. Should we have gotten back more? The live calf weighed 700 pounds. We got back 20 pounds of extra fat as well as the heart. My parents forgot to ask for the cheeks and kidneys. After hearing about Heidi's slow cooker escapades I was anticipating showing down on some ]slow-cooked cheeks. For some reason my parents have the idea that jersey is one of the best meat breeds. What would be the top 4 meat breeds that are reasonably fast growing, dress out well, and tasty? Darrell Quote Link to comment Share on other sites More sharing options...
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