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MoGal.... Thanks for the tip! I'll definitely take that to heart!

jhambley... You obviously chose this breed for a reason. Price? Better meat? Temperament? Fast growers? Resale? Just curious. If it's none of my business, I understand. Does meat quality vary from breed to breed, or is a pig a pig? Thanks for the pictures and your help.

Actually that was my whole point. Not knowing what went into the pig in the first place to get him to butcher size and just taking their word for it that it was 'properly' cared for! That would be my only hesitation. Besides the fact that I would need to build something for a short term period...

Not to change the subject, but does anybody have any advice on raising pigs for first timers to get them ready for my freezer? I'm interested in maybe trying one to see how it works out. Pros/Cons? Kinds? Easy/Hard? Expense? Thank you!

Jovid........ If I understand this correctly, the Red Poll is originally of the British breed? A 65% meat to bone ratio is quite a bit. How many pounds would a steer have to weigh to get that much meat? What would be the ideal weight for slaughter? I just want to utilize 1 freezer, not 2...

Looking for advice. Is the beef quality, as in marbling and/or leanness, (for dinner plates), of grass fed Red Poll steers comparable to a Charolais or Black Angus? I understand that the Char's and Angus are leaner meats with less fat, but do the Red Poll's have a higher fat content as far as...

Thank you for your input! I don't know if they have any 'Belted Galloways' around here or not. Do they not grow as fast for commercial use making them less profitable? By killing them at less than the ideal weight, does that sacrifice the meat quality, as opposed to more or less fat content...

Thank you very much! I'll definitly keep that in mind!

You brought up an interesting point about "quality". Actually, haven't given it too much thought. I guess I would have to tilt more towards the 'marbling' as isn't that where you get the best flavor? It wouldn't do much good to have 'leaner' just because you wind up with more meat and little...

Thank you for the advice! That's worth alot more than 2 cents to me! I think I probably owe you change actually! Sounds like your friend probably wound up in someone elses freezer! With a particular 'cow' like that being some what high strung, does that do anything to the meat quality?

The steer would be herded with 4-5 herefords. Would that be appropriate? I also like the idea of finding a local meat source. The cost factor of his mark-up as opposed the the feed cost would probably out weigh itself. My only hesitation is, I'm taking their word for it that it was properly...

Thanks for the advice! It's well taken.

Thank you all very much! Your advice is well taken and has given me alot to think about. The different scenarios have given me a whole new perspective on this whole idea! Does this mean that if I decide to go through with this, that I owe everybody a steak dinner? Thanks again for your time and...

Thank you for your response and suggestions! I've also been told that Charlais Steers are a good choice for quality beef. Any difference in raising these as opposed to the other two? Or other factors to consider? Diseases, fat content, etc. Given the ideal situation, how long from weaned calf to...

Being new to cattle, I'm interested in raising some beef for my own freezer, but not sure what breed would be good for quality beef. I've been told that Black Angus or Polled Herefords would be a good choice, but also looking at alternatives. I have raising and grazing resources for both. Living...