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I think this year a lot of people were just killing cows to eat to get them off the feed bill rather than send them to the saleyard and get squat for them. The cattle that were fed out properly weighed in at up to 63% of live wt.

I personally think that running your yield figures off live weight has too many subjectives. Condition, hide thickness, how much is in their bellies. I think working off hanging weight is a better way to figure. When I opened up 4 months ago, I was expecting to see hanging weights around 60%...

The I-beam my hoist runs off is 14 ft. We have had cows over 2000lb and all have been comfortably off the ground.

Not exactly. Something a little more violent...😁

No, just outside Bowie city limits heading toward Montague on 59

Our closest town was Muttaburra. I have played football out at Stanthorpe when I was going to college in Toowoomba back in the late 80's. Yes it was cold, although I have been a lot colder many times over here! I came over here in '95 to train reining horses.

For sure. I have been told that I am on a line that is considered essential, which does give me some piece of mind. I have heard if it goes down in is literally for minutes. That being said, I do have a 3 phase generator which we will set up just as soon as we can get the other presently more...

I am planning on adding a big cooler, maybe something like 40' x 50'. My start up refrigeration is shipping containers which do a great job, but I have to quarter them to fit them in, which halves the hanging capacity. I had an inspector in one day and he was surprised when I said my goal was...

Thanks Ken. Btw...I am an Aussie. Grew up outside Longreach. Where you at in QLD?

If he goes USDA he can sell nationally. If he goes under inspection with state, then he can only legally sell in TX. If he goes custom exempt, he has to process the cow for the customer. That customer may only own a quarter of that cow, but that is ok. I know I have had inspectors tell me...

Buck n' Bull Meatworx 940-253-1234 116 Roscoe Ln Just head toward Montague on 59 and take a right at the flashing yellow light just outside town. We are down about 3/4 mile on left hand side.

Lol! Nope! Bowie is the center of the world!!

Until I get more staff trained we will probably only do a couple a day. I would rather do a little less than we can handle compared to getting ourselves into a situation where we can't keep up. Bad press moves much faster than the good word. The goal is to get up to processing 10 head a day...

We finally got open last Saturday for custom exempt processing. Got some nice beef in the cooler. First hams went through the smoker yesterday, and about to put some bacons in. Been working through some teething issues. I thought we were putting in long days during building, but that has...

I have a 12' wide raised slab with plenty room to back into it. It will also be under cover...for a luxurious experience! Lol!

Thank you!

I am about to start building my pens for my processing plant. I am interested to hear thoughts on race and chute width. Basically need thoughts on minimum width to handle the big ones from folk here with plenty of experience in that department.

Thank you HDRider.

For sure. I have a list of people who have already booked. As soon as I have a guaranteed start date in sight I will contact them to work out solid dates. If anyone wants to get on the list just let me know.