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Finishing A Wagyu
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<blockquote data-quote="Mountaintown Creek Ranch" data-source="post: 1818123" data-attributes="member: 42313"><p>I not an expert but have had great success.</p><p></p><p>Basically Wagyu are finished like any other beef cattle.</p><p>No need for beer and massages.<img class="smilie smilie--emoji" loading="lazy" alt="😂" title="Face with tears of joy :joy:" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f602.png" data-shortname=":joy:" /></p><p></p><p>Wagyu is not a breed.</p><p>There are 2 breeds of "Wagyu"- or Japanese cattle in USA.</p><p>Akaushi and Japanese black.</p><p></p><p>Depending on the breed and genetics of your steers, there will be less need to try and produce heavy marbling, size etc.</p><p></p><p>The other contributing factor is the % of "Wagyu" . Full blood are 100%. Anything less than that is either a Pure Blood or a % F1, F2, etc.</p><p></p><p>For example...Full blood Wagyu are not as easily finished as a F4 x Angus. FB will take an additional 3-6 months.</p><p>To me FB are sort of like barbecue it's done when it's done. My wife always makes fun of me for " feeling the steaks" when i am checking them. The very high end products are finished for up to 36 months. We target 24 months but have harvested as low as 18 months.</p><p></p><p>We finish on the same feed that we use for all cattle we just change amount / access. But I like the low and slow approach. Avoid too much grain too quick.</p><p></p><p>High quality 14% developer mix from Ky. 24% protein tub. The best hay I can afford. High quality forage ( when it rains) High quality mineral with salt. And FRESH water which I believe to be extremely important. </p><p></p><p>If you know anything about the pedigree of your cattle it helps a lot. Even though they're just steers that will be harvested, the pedigree helps you learn about ribeye eye size, marbling, carcass weight.</p><p></p><p> Keith</p></blockquote><p></p>
[QUOTE="Mountaintown Creek Ranch, post: 1818123, member: 42313"] I not an expert but have had great success. Basically Wagyu are finished like any other beef cattle. No need for beer and massages.😂 Wagyu is not a breed. There are 2 breeds of "Wagyu"- or Japanese cattle in USA. Akaushi and Japanese black. Depending on the breed and genetics of your steers, there will be less need to try and produce heavy marbling, size etc. The other contributing factor is the % of "Wagyu" . Full blood are 100%. Anything less than that is either a Pure Blood or a % F1, F2, etc. For example...Full blood Wagyu are not as easily finished as a F4 x Angus. FB will take an additional 3-6 months. To me FB are sort of like barbecue it's done when it's done. My wife always makes fun of me for " feeling the steaks" when i am checking them. The very high end products are finished for up to 36 months. We target 24 months but have harvested as low as 18 months. We finish on the same feed that we use for all cattle we just change amount / access. But I like the low and slow approach. Avoid too much grain too quick. High quality 14% developer mix from Ky. 24% protein tub. The best hay I can afford. High quality forage ( when it rains) High quality mineral with salt. And FRESH water which I believe to be extremely important. If you know anything about the pedigree of your cattle it helps a lot. Even though they're just steers that will be harvested, the pedigree helps you learn about ribeye eye size, marbling, carcass weight. Keith [/QUOTE]
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