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Livestock
Livestock & Forage
Store lmb finish sold on a fat day. Why
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<blockquote data-quote="Wink" data-source="post: 7157606" data-attributes="member: 33412"><p>Would think some that only sell live could do with... </p><p></p><p>- A live to dead meet </p><p>- Sending deadweight to get grades back once in a while </p><p>- Doing a couple home kills, butchered by the local butcher for feedback on how they cut and so they can see the final product. </p><p></p><p>I cut a few for various people (mainly smallholders, lovely people, who I'm happy to do business with) and most decisions for when they are "ready" tend to be when they are big (40kg or whatever), convenience, or when they lack space/have more lambs. A better carcass tends to be more luck, so can be more frame and no finish or massively overfat, never putting a hand on the animal to assess its conformation/fat grade. I just try and give them grades to look at, and politely suggest how they were, so that hopefully they can learn too for the following year.</p></blockquote><p></p>
[QUOTE="Wink, post: 7157606, member: 33412"] Would think some that only sell live could do with... - A live to dead meet - Sending deadweight to get grades back once in a while - Doing a couple home kills, butchered by the local butcher for feedback on how they cut and so they can see the final product. I cut a few for various people (mainly smallholders, lovely people, who I'm happy to do business with) and most decisions for when they are "ready" tend to be when they are big (40kg or whatever), convenience, or when they lack space/have more lambs. A better carcass tends to be more luck, so can be more frame and no finish or massively overfat, never putting a hand on the animal to assess its conformation/fat grade. I just try and give them grades to look at, and politely suggest how they were, so that hopefully they can learn too for the following year. [/QUOTE]
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Livestock & Forage
Store lmb finish sold on a fat day. Why
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