Recent content by BFE

Too much of a good thing, that's very unfortunate. Around here, you never hear of houses getting flooded. Everyone moved out of the bottoms and the flood plains decades ago. As for summer weather predictions, the blackberries are blooming here, which is a good 2-3 weeks earlier than normal...

Tie an inner tube between the tractor/truck and the rope. They can stretch all they like but won’t break it. Works for stubborn horses too.

I agree on the cast iron. Best way to get a good sear on a steak. I'm in the "a little more marbling won't hurt " camp but tenderness is the biggest kicker for me. Kind of like green grass, tenderness cures a lot of ills.

Grass tetany is more common in older cows. These are young and on hi-mag, I'd let them have it. If it's only 15" then I assume you've been drier than normal this spring, mine is as high or higher and I'm north of you a good ways. I doubt it's a concern, normally tetany is associated with the...

Sounds like a well thought out plan. I bought a group of Herefords years ago. The old man had kept them pure bred his entire life. One of the cows had two solid black calves in a row out of Simmental bulls. I always wondered what was up with that.

We were clear as a bell. Watched at my brothers house, when it started getting dark his horses came to the barn like it was evening time. Quite a few people in town from elsewhere. I had to go there in the morning, was glad to get back home. Not an insane amount, just don’t like to be around...

I stand corrected. Thank you.

Since you're on a budget, get old electric poles or railroad ties. They're cheap/free and are stout. Go to the sawmill and get some oak 2x8's at the smallest and build it tall, like Kenny said. You can still use your panels, just put a 2x about waist high to stiffen them up. Use timber...

So, not exactly.

You don't get any bone in cuts after 30 months thanks to BSE. At least, none off the spine. No bone in cuts, burger, tenderized ribeyes, strips, filet. Last one had more trim due to a dark spot on one of the ribeye's. 11-12 flats of meat, approximately 50# of per flat.

The ones I have had butchered come up with far more than that, but also they are younger and in good flesh. I don’t fatten out a steer, but take a younger cow that didn’t breed back and eat them, they’re really the best value as far as eating your own beef.

I've always heard of something difficult referred to as being like herding geese, you can't drive them, apparently you have to lead them. This boy has a bright future!

Live weight x .67 x .67 will get your yield in meat, so a 1200# cow yields 540# burger, if she's in good flesh. At 1.50 that's $3.33 a pound in the meat. According to a google search burger is $4.77-$6.77 per pound, I don't know what it is locally because I raise my own. There's room for...

Will this pair on bottom go out to range with the rest? She looks to have some age on her. You have quite the mix of colors in the calves, I like it.

That's too bad, we all know your program and those later calves don't fit it so well. What's the plan for these later cows/calves?