We eat straight AN, open heifers that did not get bred. They are grass finished (not grass fed), and the butcher is multi-generational and we have been doing business together for well over 50 years. They are killed, hung 21 days, and cut to order. He will also do mixed quarters for us, keep cows seperate, custom size hamburger packs/roasts, etc.
Average age of our beef is 24 to 33 months.
Cuts are nicely sized and well marbled (USDA Choice), and our average carcass weight runs from 750 to 800 pounds.
I still like grain fed but not as good as grass finished anymore. I also like knowing the whole history of the animal, as do our beef customers.