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How would that be the breeders fault?

You really need to find another way to occupy your time. Living in fear of things you don't understand will make you miserable.

Sounds like it’s likely an old cistern.

You realize you can’t believe everything you see on the internet, right?

This is a 16 year old thread.

I don't think anyone would prefer replacer with soy protien. But its also not poison kike some will have you believe. Someone can correct me if I'm wrong, but I think the issue is some animals don't utilize the protien from soy as well as real milk protien. But lots of calves have been raised on...

They could literally be anything.

That really doesn’t make any sense. Regardless, most of the trappers are hired by the government. Its not the suits out there trying to trap critters.

That has to be one of the dumbest things I've ever read. They will spend millions and accomplish absolutely nothing.

You’re right, I just looked at the first pic. I was thinking the steaks had to be removed without cutting into the spinal column, but maybe not.

I get that part, but the ones in the first post were bone in.

How is the processor getting around the 30 month rule for bone in steaks?

Normal. The older/larger they are the longer it takes. Three weeks for a calf that age sounds perfectly normal. They’ll be gone any day.

Check with the local sale barn. Ours has a day each late winter/early spring when anyone can being in their bulls for testing. Cost is maybe $40/bull.

We could see them fairly well here in east central Ohio as well. By the naked eye there really isn’t much to look at, it looked like maybe there was a town north of us, slightly lighting up the sky. But theres no town there. But when you take a picture, it looks like its light outside and the...

I’m not really seeing the similarity to fescue.

Whatever it is, it would be much easier to ID if the seedhead was open. I would have guessed quackgrass.

Every bull here from about 800 lbs and up sells as a slaughter bull by the pound. Some people buy them as breeding bulls, but its buyer beware with no guarantees of course. Most go to hamburger.

Something someone suggested to me when we had a stuborn steer was to tie him up with his nose cinched up in the air. Said leave him there at least an hour, longer if he doesn’t get easier. Maybe I got lucky, but he started following us like a puppy dog.

I used a crock pot when I did my last one. If I recall, I put the fat in cheese cloth. I may have strained the rendered oil through cheese cloth after rendering also, not positive. It makes some good french fries.