Posted 3/7/2024 20:23 (#10656318 - in reply to #10656253) Subject: RE: Chilled Carcass/ take home meat %
northern Mi
Could be how you had it processed. The more burger and boneless cuts make a big difference. He also may not have been done putting meat on the carcass but the bone was almost done growing. Kind of how I looked 25 years ago.
Chilled Carcass/ take home meat %
