Sent in our jersey. Pics of meat

[CrabbyChicken]

Here he is. Slaughter guy thought he looked great. Will update hang weights when I get them.

[Awnry Abe]

Just what am I looking at in the first pic? It looks like loin or rib primal, but I can make it add up with the whole carcass still in tact in the second pic.

Whatever it is, it looks good!

[CrabbyChicken]

Abe it is whatever rib they cut into, to cut almost into quarters. He said it looked really good so I got a pic! Lol

[Gravytrain]

Not a great deal of marbling in the meat for as much extramuscular fat there is, but it's been a long time since I've processed a Jersey. Maybe that's common?

[Awnry Abe]

That's interesting. They quarter it on the spot. I'm sure it wouldn't fly because of most processors charge on hanging weight, but getting just a quarter would be a good way to get a start in home butchering.

[CraterCove]

We just filled our freezer with a young Jersey steer. He was entirely grass fed and while there appears to be less marbling than with traditional store bought beef the flavor is tremendous. He was dry aged which I think contributes as well. However, everything we have had off him so far is so tender-- even the chuck roast we just had tonight was so tender it was like cutting water. And that yellow fat is exceptionally tasty. I can't wait to see how the bone broth I am doing up starting tomorrow turns out too.

And on top of it, for us, this has figured up more frugal than buying from the store. I will never go back.

[CrabbyChicken]

Crater that is where we are too! I have two half jersey X Holsteins for next year. Then my husband wants to try a beef calf. But I have been SOOO happy with the flavor of the dairy steers.

They called and said he was 617 hanging weight!

[CrabbyChicken]

Looks like pretty good marbling to me!!!! Yum

[Awnry Abe]

Looks good!

[Gravytrain]

That looks much better than the first pic!

[CrabbyChicken]

Thanks guys! We are very happy with how it turned out. Dairy beef is pretty darn good!

[Wanda]

Originally Posted by Gravytrain

That looks much better than the first pic!

When you look at hot carcass cuts ,they look much different. The aging process lets the meat lose some moisture and the fat in the muscle gets a chance to solidify. It is the same meat but much more pleasing to the eye and taste-buds.

[topside1]

Amazing marbling seen in post 8, T-Bone heaven. Topside

[Gravytrain]

Originally Posted by Wanda

When you look at hot carcass cuts ,they look much different. The aging process lets the meat lose some moisture and the fat in the muscle gets a chance to solidify. It is the same meat but much more pleasing to the eye and taste-buds.

Yep, I'm aware of that...but in this case the difference between the fresh primals and the aged cuts appear to be quite dramatic. Of course it could just be that my eyes are getting tired and I couldn't quite pick out the intramuscular fat in the first pic.

[CrabbyChicken]

Thanks guys. And Gravytrain the photo was not the best to decipher the marbeling. I just posted it because the slaughter guy said it looks very good.

[Miss Kay]

How old was it? We've got a Guernsey steer that will be one in January and he is looking so good. He gets no grain but we have plenty of Bermuda grass and he still drinks about 3 gallons of milk from a bucket each morning. I'm thinking we will take him in about June.

[CrabbyChicken]

Miss Kay I think he was about 26 months. I am loosing track of these guys ages! Lol