Bluestem wrote:I've had good results supplementing with alfalfa. You want them to continue to gain.
Are you taking them to finish? Your live weights sound low. But I don't know your herd.
Bluestem wrote:Your weights sound good. I use a small framed Red Angus. Well small compared to most out there. 50 -75 pounds heavier than yours. I have not noticed a taste difference except when they graze wheat or old tough, drought stricken grasses, Meat will taste gamey. Try not to let them lose weight, keep them gaining. Good silage or alfalfa would work. Though I have never used silage myself. Our situations are very similar, except you have winter snow cover and we have a drought.
What differences have you seen on your farm compared to the stuff that's out there?
badaxemoo wrote: They usually run about 950-1050 pound liveweight.
Would the meat quality be signifacntly different if I sent a steer now? I've got one that might weighs about 800 lbs. He has some fat on him - but he doesn't look as finished as the ones we've sent in the past.
If he isn't gaining at a high rate, could the meat be tougher?
Jogeephus wrote:I have a question regarding the harvest ( ) of lighter weight calves. I've played around with different scenarios mainly for my own information and noticed that when I "harvested" a 800 pounder the steaks were smaller, had less marbling BUT it was very tender and it seemed like the fiber length was shorter. It was very good but it seemed like it had a different texture. Anyone notice this before? Just wondering if it had to do with the age of the calf or the calf itself.
Jeanne - Simme Valley wrote:Can you have TOUGH hamburg & stew meat??
We all should use the term HARVEST when we are talking about SLAUGHTER cattle.
Meat will be more tender if you are able to have it hung for 21 days (supposedly the ultimate # of days for tenderness).
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