Jersey cattle for meat?

Can any of you who butchered a Jersey tell me what % finished meat you got, at what age and what your animal was fed? Thank you, Lynet

Bigshrimp, the short answer is I do not have experience tasting A, then B, then C etc to give a good opinion.
The long answer is my experience with what I was raised on. Hereford/Angus cross, steer or heifer, butchered at ~ 2 years, pasture and hay, plus some rolled barley for the last 6-8 weeks. Dad liked them to hang for 21 days but difficult (maybe impossible) to find a butcher who will do that today. Prefer roasts over steaks. Big roast, cooked slow.

Over the years, I've been served many more tough steaks than tender ones. I do not understand the technique of many back yard chefs and restaurants...crank up the grill, sear the steak on both sides, throw it on a plate.

Guess I'm getting old and grumpy. <smile>

from the beef we've sold locally I've heard a few things
-brahma/angus mix- off the cow in Sept- we feed a mix-hay,corn, barley silage mix ground corn and minerals on top. meat is very tender and has a good flavor, goes in to the butcher at about 14 months at about 1200lbs
-hereford/angus mix-same feed takes about 16 months
we've had two complaints on the meat grain in straight angus, not as tender as they thought it should have been. Have found with the cross breed we do better on reviews. Have no idea what the restaurants marinade in-would love to know.
The 2 Jerseys we raised for ourselves were an angus cross-not as up on the dairy farming as I should be, but from what I understand he sends his first timers to us for the angus bull so that they throw a smaller calf than what they would have with the Holstein bull. The meat was a little different in color, but it was fed the same as the others, so it was ok.
Right now we have a Limousine, Brahma, Angus, and a Brangus working, so we'll have a whole different set of reviews to work with next year.

Thanks everyone for your replies. I didn't get to go to the salebarn last night so I'm not sure what I missed. However, I might try to make it to the thursday cattle sale this next week and see what all they have to look at. May get a better ideal of what to look for in a jersey cow or other breed. If I decide to get a jersey for a milk cow I'm going to have to build a much bigger fence around the pasture, but I think what I have would be suitable for a freezer beef.