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When Is a Pasture-Raised Beef Cow/Steer “Finished?”

By   /  October 28, 2019  /  1 Comment

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Thanks to lead author and editor Greg Halich, On Pasture will be sharing excerpts from this guide. Y
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About the author

Publisher, Editor and Author

Kathy worked with the Bureau of Land Management for 12 years before founding Livestock for Landscapes in 2004. Her twelve years at the agency allowed her to pursue her goal of helping communities find ways to live profitably AND sustainably in their environment. She has been researching and working with livestock as a land management tool for over a decade. When she's not helping farmers, ranchers and land managers on-site, she writes articles, and books, and edits videos to help others turn their livestock into landscape managers.

1 Comment

  1. Curt Gesch says:

    I have Dexter cows and they have great pasture for five months or so and then good quality haylage after that. What we’ve noticed is that at 12-15 months, the meat is tender, but not as much flavor as old animals. We have one steer we kept until 26 months and it had the best flavor of all we’ve eaten. We also killed a younger animal that had been on the pasture all summer and it had so much fat on it that the meat-cutter had an endless job trimming. Lots of marbling.

    I’m wondering the species-specific details of the articles comments.

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