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What were they grazing/eating on? That's the kind of grass gains I'm looking for.

I can believe it! I just figure most people wouldn't. Hence me wording that with an "easy out." I don't wanna box myself in. I had a ribeye and egg sandwich for breakfast that came from a 3 year old bull but it was fed corn few times a week its whole life and didnt tend very many cows. Not...

I'd probably let the butcher decide if the steaks were good if it were me. Probably a slim chance, but ya never know. Their knife should be able to tell. In the least it'll be some jam-up ground beef.

Awesome. Any toughness really to speak of?

In the least, the marbling part makes a lot of sense. Was wondering if 100+ days of corn could put it back. Could grind them maybe if could find a place to go with it.

Was there any extreme toughness? I'm kicking around the idea of keeping 2 or 3 bull calves back yearly to let some folks use to breed as long yearlings. Plan would be to beef them as a 2 year old ish. I figure as long as they get 120 to 150 days post breeding and fed well the whole time they...

I didn't realize longhorn beef was in such demand. I've never tried them. Got a place down from me that do LH's. They seem to run through them.

Had a 12 and 14 year old processed in early October. Gave the butcher a normal cut sheet with the option to grind it all if need be. I got them back in cuts. Gave a chef friend a pack of ribeyes, ribs, and a couple roasts knowing he'd be honest with me. They came from the 14 year old. He and...

I'm going to have two 18 momth olds processed in April. If they've stayed fat, especially the last 120 to 150 days, should be just fine I think. Older bulls would be grinders for me 100%. I've never eaten one, but have seen tough as **** filets that had to be from a 2000+ pound bull. They were...

They look like they'll have Purdy ribeyes. I volunteer myself to be the taste tester if one is needed. I'll take one for the team! 😉

Hanging weights were 810, 793, 710, and 656. Have two that will hit 850 I think. Most of the rest will be in the 750 range I think. Taking two 13 year old cows. Gonna see how they do. Might be all ground and ribeyes and filets. Hoping they are tender and can be cut normally.

Alright!!!

Took the first 4 last night and dropped off at the processor. Looking forward to seeing them in the cooler this week. I'm excited and nervous. Lol.

I contacted extension last week about getting my hay tested actually. I'm right there with you.

Mine are average frame animals. These probably weight 1500 pounds. Smaller frame would probably finish quicker. My problem has been winter hay. I've always looked for the cheap stuff. I'm sure this has been the problem with length of time required. I bought better hay this year. We will see...

I will get into the weeds here maybe... Grass fed, to me, is different than grass/pasture finished. Grass fed would be anything coming off of pasture. There is no level of finish required to meet that label. Lots of the low-effort grass fed beef is responsible for poor reviews IMO. We shall...

So, they're looking better and better each and every day. I've been moving them 3 and 4 times a day on red clover dominant ground while leaving a good bit behind them. Hoping to get a good fescue rebound if we can get some rain. The red animal is a couple weeks away from dropping her 2nd calf I...

It sure would get funky if they did. Can you imagine what some people would try to drop off. Shew...

I've mentioned this before, but had a ridiculously crazy bull heat was worked up, seeing red, for 2 days prior to killing. Somehow managed to get him loaded. They had to kill him in the trailer. Crazy really isn't the right word. He turned out most excellent. Dark in the package, but tender...

I use to frequent roan mountain quite a bit when I lived in Johnson City. Beautiful area.