45. Harvesting Akaushi Beef w/ Tad Seamons of Tad's End of the Road Custom Butcher Shop
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How do you get the greatest quality eating experience out of feeding an Akaushi?
Tad Seamons of Tad's End of the Road Custom Butcher shop has a lifetime of experience in feeding and processing beef, and shares with us:
- Why he feeds Akaushi cattle
- Feeding oat hay plus corn, barley, and beet shreds
- The relationship between amount of time on feed and amount of marbling in the carcass
- Importance of quality feed and an appropriate weight at harvest
- Balancing getting well marbled steaks with leaner ground beef
- Why he prefers to dry age his carcasses for 14 - 21 days…
The skinny
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