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Hpacres440p

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Not what most traders are looking for, but we just needed 2 steers to feed out for beef. Beltie is a grass-only yearling-$500, smaller calf is a Lim x jersey 5 mo old former bottle calf-$700. Both private sales-no sale barn bugs. Had to drive a bit, but we're happy
 

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Weber Hickory Wood Chunks Outdoor Cooking Fuel, 4 lb – Premium BBQ Smoking & Grilling Chips for Rich, Subtly Sweet Flavor – Ideal for Beef, Lamb, Poultry & Pork – Long Lasting
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Weber Hickory Wood Chunks Outdoor Cooking Fuel, 4 lb – Premium BBQ Smoking & Grilling Chips for Rich, Subtly Sweet Flavor – Ideal for Beef, Lamb, Poultry & Pork – Long Lasting
Old Potters Smoker Wood Chunks 13-16 lbs for Grilling, Smoking, and Wood Fire Cooking ~ 2 x 3 Inches, (Hickory, 790 Cu in.)
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Old Potters Smoker Wood Chunks 13-16 lbs for Grilling, Smoking, and Wood Fire Cooking ~ 2 x 3 Inches, (Hickory, 790 Cu in.)
Hickory Pizza Oven Wood 6 Inch, 15 lbs Box – Kiln Dried & Bark-Free Firewood for Pizza Ovens, BBQ Smoking & Grilling – Premium Hickory Wood Logs for Ooni, Gozney, Solo Stove, Bertello
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Hickory Pizza Oven Wood 6 Inch, 15 lbs Box – Kiln Dried & Bark-Free Firewood for Pizza Ovens, BBQ Smoking & Grilling – Premium Hickory Wood Logs for Ooni, Gozney, Solo Stove, Bertello
Firewood Central Kiln-Dried PA Hickory – 8” Splits (Approx 39.5 lb) – Bold Smoking Wood for Pizza Ovens, BBQ & Fire Pits – Easy Light, Low Smoke, USA Sourced
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Firewood Central Kiln-Dried PA Hickory – 8” Splits (Approx 39.5 lb) – Bold Smoking Wood for Pizza Ovens, BBQ & Fire Pits – Easy Light, Low Smoke, USA Sourced
Firewood Central Kiln-Dried PA Hickory – 6” Splits (Approx. 42 lb) – Bold Smoking Wood for Pizza Ovens, BBQ & Fire Pits – Easy Light, Low Smoke, USA Sourced
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Firewood Central Kiln-Dried PA Hickory – 6” Splits (Approx. 42 lb) – Bold Smoking Wood for Pizza Ovens, BBQ & Fire Pits – Easy Light, Low Smoke, USA Sourced
Greenworks 24V 6in BL Pruning Saw w/Auto Oiler, Tool Only
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Greenworks 24V 6in BL Pruning Saw w/Auto Oiler, Tool Only
Old Potters Kiln Dried Firewood - Cherry, 1100 Cu. in, 16-18 Logs ~ 8" x 2.5" Logs. Solo Stove and Cooking Wood for Grilling, Smoking, and Firepits, Cherry.
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Old Potters Kiln Dried Firewood - Cherry, 1100 Cu. in, 16-18 Logs ~ 8" x 2.5" Logs. Solo Stove and Cooking Wood for Grilling, Smoking, and Firepits, Cherry.
Heritage Smoke Wood Hickory Pizza Oven Wood with Fire Starter - Kiln Dried Firewood 6" Hardwood Logs for Brick Fire Pizza Ovens & Grills, 6 lb, Low Smoke, High Heat, Competition-Grade Clean Burn
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Heritage Smoke Wood Hickory Pizza Oven Wood with Fire Starter - Kiln Dried Firewood 6" Hardwood Logs for Brick Fire Pizza Ovens & Grills, 6 lb, Low Smoke, High Heat, Competition-Grade Clean Burn
39" Fire Pits with Wood Storage for Outside, Large Wood Burning Outdoor Fireplace with Chimney, Mesh Spark Screen & Fire Poker, Idea for Backyard, Patio, Party, Camping, Picnic
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39" Fire Pits with Wood Storage for Outside, Large Wood Burning Outdoor Fireplace with Chimney, Mesh Spark Screen & Fire Poker, Idea for Backyard, Patio, Party, Camping, Picnic
Smoak Firewood Cooking Wood Mini Splits - USDA Certified Kiln Dried Pizza Oven Wood, Grilling Wood, Smoking Wood, BBQing Wood (8inch Pieces, 25-30lbs 1728 Cubic in - Hickory)
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Smoak Firewood Cooking Wood Mini Splits - USDA Certified Kiln Dried Pizza Oven Wood, Grilling Wood, Smoking Wood, BBQing Wood (8inch Pieces, 25-30lbs 1728 Cubic in - Hickory)
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Just some update pics-first is from when we brought them home, last two are today.
Interesting tidbit-the Beltie seller said this was the first “not black or red” calf he had, thought he had caught his tail switch in something and it came off. I think the Beltie actually is a rat tail with a diluter gene. Doesn’t hurt me at all, especially as a $500 steer. But I do see a little difference vs my own Aberdeen/Brangus calves in feed conversion. Perhaps it’s just a Beltie growth pattern?
The other calf is Lim/jersey, and growing about how I expected. Overall, healthy steers, just fun to do experiments sometimes.
 

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I need to find some deals like that to feed out, I'm at $6/lb hw on my beef right now, my long time customers haven't backed off but some of the occasional ones have and only picked up a few new customers this time. I also usually have some customers wanting halves, all opted for quarters this time. The group of calves I'm about to wean will probably go to the sale barn instead of getting fed out like usual leaving just my last fall born calves to feed out for next spring, the demand for freezer beef seems to be better in spring anyway. I have a lot of people wanting just burger, I usually grind a cow from time to time for that, at the prices they're bringing across the scale, I can't make them pencil.
 
Little Joe said:
I need to find some deals like that to feed out, I'm at $6/lb hw on my beef right now, my long time customers haven't backed off but some of the occasional ones have and only picked up a few new customers this time. I also usually have some customers wanting halves, all opted for quarters this time. The group of calves I'm about to wean will probably go to the sale barn instead of getting fed out like usual leaving just my last fall born calves to feed out for next spring, the demand for freezer beef seems to be better in spring anyway. I have a lot of people wanting just burger, I usually grind a cow from time to time for that, at the prices they're bringing across the scale, I can't make them pencil.
Click to expand...
We quit feeding any steers a couple of years ago. After having a couple die in the feedlot, the risk and hassle is too much versus just selling at weaning.
 
Little Joe said:
I need to find some deals like that to feed out, I'm at $6/lb hw on my beef right now, my long time customers haven't backed off but some of the occasional ones have and only picked up a few new customers this time. I also usually have some customers wanting halves, all opted for quarters this time. The group of calves I'm about to wean will probably go to the sale barn instead of getting fed out like usual leaving just my last fall born calves to feed out for next spring, the demand for freezer beef seems to be better in spring anyway. I have a lot of people wanting just burger, I usually grind a cow from time to time for that, at the prices they're bringing across the scale, I can't make them pencil.
Click to expand...
Here’s an interesting issue-this processor, USDA and does a great job-doesn’t have as many customers. Probably because most are selling at SB early rather than feeding out?
 

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