That really depends on how that steer is being finished, what breed it is and how much meat (determined by size of the carcass) you want. There are different breeds that tend to reach carcass maturity a lot later than others, and how that particular steer is finished also affects the rate of finish that steer undergoes. For most steers in the feedlot, they are kept until they are around 18 to 22 months of age upon which time they are slaughtered. On grass, they wouldn't be slaughtered until they reach around 24 to 30 months of age. Steers that are very late maturing (like Jerseys, Holsteins, and Highlands), may not be slaughtered until they're at least 30 months old.
"Live weight" refers to how much the animal in question weighs just before going through the slaughter line. The term is used as a comparison to post-slaughter weight, called "carcass weight" or "hanging weight" so that slaughter loss (head, tail, hooves, organs, and blood) can be measured.
If you go to bensonhurst you can get live goats, lamb, chickens, roosters n stuff like that in Sunset, you can buy them before they slaughter them at some of the slaughter houses, and i know specifically at 61st and New Utrect avenue Brooklyn, NY
Burlington,NC
Cattle that are alive, responding to stimuli, moving around, eating, sleeping, etc. Live cattle is typically a market term for finisher cattle that are sold before slaughter.
He does...they live together in Nashville
lives with Bubba
Their both one and the same, actually. But live cattle are cattle that are alive, walking around, hearing, seeing, smelling feeling creatures. Feeder cattle are live cattle that are fed in a drylot situation prior to slaughter. Feeders are often younger weaned calves that are being backgrounded on a forage-based diet before they are reverted to a hot diet of grain before slaughter.
It's because the nimrods are slowly killing humanity and world we live in, but that shouldn't stop you.CHOOSE SLAUGHTER AND SODOMY
New Orleans
a couple billion.
Intensively farmed chickens typically live for around 5-7 weeks before reaching slaughter weight. This rapid growth is achieved through selective breeding and the use of growth-promoting techniques. After reaching slaughter weight, they are processed for meat production.
Why don't you ask him?