Alan wrote: HEREFORD ROADHOG wrote:
Alan wrote:Take a angus, Hereford,and any other major beef breed raise them to 30 months and the same relative size on the same good feed and care, then take their hides off and tell me which breed is which.
Who has the time,money & space to keep slaughter cattle for 2 1/2 years ? That's twice as long as needed. But I do agree,very few if any could tell a difference. ( except that the Hereford carcass would look better
I do, well not so much money, the last one I had done had a 1000 lb hanging weight and my buyers pay by the lb. Big steaks big roast lot of hamburger.
Plus I'm sure your reply was to Aaron not me before this one.
I don't think it was, but so be it. It's not difficult to keep a 2 1/2 year old at all. When your running over 100 head, 1 extra makes no significant difference. I breed at 1 1/2, so anything that shows up open get's kept for another pasture season and some extra loving. I have no problem going the extra mile for something that is going to be mine to enjoy. I see people serve old cow and bull, and unfinished beef on tables...and just wonder, why? We never serve any beef to anyone but our best...and you can't rush perfection.
H-RoadHog, you must have some massive frames on those Herefords to get 1000 lb carcasses. I remember in 4-H, good Simmental steers pushing 1700 live weight with 980 lb carcasses. Definitely not a type-size of animal I'm trying to breed.
Nothin' prettier than a red Ford truck, a Massey Ferguson tractor and a red-n-white Hereford sittin' on the farm.