WindyIndy
Loving the herd life
- Joined
- Mar 24, 2016
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I recently butchered three out of my four ram lambs, the last I sold as a breeder (I couldn't kill him, he had too much potential for throwing nice babies).
The meat has good flavor but seems chewy. Does it make a difference that they were still intact? I know it makes a difference for a bull vs a steer.
I plan to fix everyone next year anyway, but was just curious if that was why it was more chewy. If not, does anyone have any other ideas of why it could be?
The meat has good flavor but seems chewy. Does it make a difference that they were still intact? I know it makes a difference for a bull vs a steer.
I plan to fix everyone next year anyway, but was just curious if that was why it was more chewy. If not, does anyone have any other ideas of why it could be?