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She looks like OK Bee Happy---her sire and dam were sold to Crispin Murray Greys in Oklahoma.

Fran looks good. Her udder is not perfect; but it is very close. Always a good mom.

I sent to 25 of my previously filed email addresses of people that had bought meat in past years. Many messages bounced back to my inbox because people had changed email addresses....always get "undeliverable" notices with such an announcement about beef availability. The beef has been sold...

Thanks Brandx....that was the subject of my inquiry.

Thanks for the advice. Selling beef direct to the public certainly is not to everyone's liking.....at times it is a chore to deal with the public. I guess if it was simple, everyone would be doing it to gain that retail dollar of income. It is correct that each state has its own set of rules...

Hello to all! As some of you may know, we have "officially" retired from the cattle business here at Beaver Creek Farms. However we will always have one Murray Grey steer to take to the butcher each year. This year our appointment is October 18. I have been making up an email notice to send...

Well, we are in SW Oklahoma--another part of the "exceptional" drought map. Fortunately we sold our yearling steers last March in anticipation of the drought...but now we are feeding hay (all summer) that should have been saved for the winter. We will have to sell about half of our herd. We...

"If you are selling beef you need the cross" I did not understand that statement. We sell purebred Murray Grey beef as well as beef from steers that had Angus,etc dams and Murray Grey sires. The cross calves have always done very well with gain, etc; but so have the purebred. To us, the beef...

We might be interested in some bull semen if you could locate a bull that had a 6 star rating on the Bovigen tenderness DNA test; with a frame of 4 to 5. Very good looking cattle & it would be interesting to have one crossed with a Murray Grey.

We also sell by the hanging weight. However, I'd rather sell a 7-9 month old bull calf for 1800.(assuming that he shows promise as breeding stock) than spend another year finishing him out. And I guess, when you figure in costs, selling semen is the most profitable, followed by embryos.

wade - I can't decide what your 3 wishes were actually. The downside of direct marketing beef is that you must have more land and/or pen them up and feed them out and either choice makes production of beef more expensive--- thus you must have a much higher price for your beef than what people...

A friend of ours talked about using 3 different bulls for the 3 breedings for a flush....said the donor, sire and calf had to be DNA matched anyway in order to be registered. Our system is normally to use two straws at the second breeding.

Mike C: We have one cow that is 1/4 char & 3/4 murray grey. She is one of the most reliable on the farm. About a 4 frame, plenty of milk and good attitude. Some of her bull calves we sure wished were purebred murrays so we could register them as breeding stock instead of put into beef...

I think many of you are getting the wider picture of the future: people are going to be eating less protein, and a lot more "local" than at present. Now the entire food industry is propped up by fossil fuels, i.e. "from oil to fork" and that's not the way it will be in the future.... JMO

Aubrac breed of cattle have not as yet done very well at all on the DNA testing for the presently known tenderness genes. There are probably some tender bloodlines in the breed however, but you may have to look hard for them.

Typically, when someone inquires about "grass-friendly" genetics they are interested in producing beef instead of selling their calves at the sale barn......don't know about the market/business plan this inquiry is really about.

We have been extremely satisfied with the way our purebred and cross Murray Grey gain and maintain condition on forage. We won't use over a frame 5 bull and prefer our cows to be 3.5 to 4 frame.... maybe a 3 if she is a good milker and really "beefy".

Our steers are 18 to 22 months old at slaughter. The butcher will give his opinion on "grade", i.e. amount of marbling if we ask him to do it. I suspect that an animal's diet/type of forages will influence final flavor. Allen Williams told me that wheat pasture will or can leave an "off...

And your experience? ------------------------------- Yes.

Here's a couple of photos of purebred and crossbred murray grey steers finishing on forage....I can tell you the beef was excellent & tender. IMO first you have to have bloodlines that are genetically predisposed for tenderness---and then the forage chain to allow continuous growth w/o...