Thread: a bull that never got weaned one year on

Jerseys are good eating cows only reason they aren't done comercialy is the yellow fat everyone has a perception of red meat white fat. Plenty of you tube and pictures around to help you out. If you get stuck the more work the muscle does the tuffer it will be and always cut across the grain not with the gain. Only frying steak in the 4 1/4 is the rib eye aka scotch fillet. When quartering make life easy and go to the bottom of the eye fillet on the inside and leave 1-2 ribs on the hind quarter. The start of the rib eye starts between the 4th and fifth rib counting up from the neck. Don't forget when you shoot it make an x between the eyes and ears or aim an inch above the eyebrow line. There is a homekill guy oz from down south explains it well on utube