I like a bit of fat, but it can be just in the muscling and I'm good. In a cut of beef or lamb I do like fat on the cut, prevents drying out the meats. Othertimes I like fat to cook. Guess it all depends on how expensive it was to make. I'm definitely looking toward grass fed rather than grain fed.
I lost the 3 largest cornishX in the heat yesterday. I'm debating whether or not to keep the last 3 for breeding now. Perhaps the cross breds are better adapted. Meaning they have a slower metabolism and there fore don't have so much body heat to disperse. I feel like I need to give them a fan!!
I expect the cornish do better in the heat than the commercial crosses. Though being of English decent maybe not.
I lost the 3 largest cornishX in the heat yesterday. I'm debating whether or not to keep the last 3 for breeding now. Perhaps the cross breds are better adapted. Meaning they have a slower metabolism and there fore don't have so much body heat to disperse. I feel like I need to give them a fan!!
I expect the cornish do better in the heat than the commercial crosses. Though being of English decent maybe not.