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S. S. S. :nod:

A tractor parked 25 miles away from your eye-sight is an open invitation to all of the crack/meth heads to come and steal your battery, strip whatever they can from it, and burn it to hide the evidence. If you can get past that, then leave a tractor parked on a farm miles away.

Throw in a few of those "just one bite" mouse candy bars or something like that. It will solve your rat problem.

That's quiet a novel ideal. :clap:

Depends on how good you can stack 'em. I could easily get 50+ on a load.

In todays banking market, most would be happy to get rid of the property at a "small" loss, in order to get off their books. There's going to blood in the streets within the next year or so in the banking world.

Not to change the subject, but why are you wanting to get a few registered cattle? Are you just starting out or do you have "commercial" cattle already? The money to be made in the registered cattle market is pretty much a tight knit group. If you're just starting out, I wouldn't start out...

It's doubtful that her dog is an Anatolian Sheperd. They are the most gentle dogs towards livestock that I have ever seen. I've never seen it harass our animals. As for the training? The Anatolians know what to do...

That .22 will do, but the 12 gauge slug would overcome a little more non-properly placed shot. :lol:

What about fence and facilities? You need to make sure that you have things in place before the first cow comes home with you. And..... :welcome: from GA

Probably sent out from Burger King. :mrgreen:

Hubby is right. That's why I keep my tanks "penned up". I monitor the **** piles to see how high they get. When they start getting too high, turn them on to the lick for a little. Adds some protein quick, if needed.

They will bloat for sure if you don't keep enough hay out for them.

I've got a couple of them, and they are good. The biggest pro is the fact that it's there, and you don't have to handle it. The truck fills it up, and the cows do the work. The con? That stuff can be as addictive as crack to the cows. Make sure that you keep it well away from the water...

Thanks Doug.

Thanks dun.

Yes it was. Thanks!

Correct Jeanne. Not a lame one, or any other one that has been under an undue amount of stress.

All we butcher to eat are bulls, and all under 15 or so months old. We get great taste, great meat, and very tender. I don't think however, that I would want to eat my working bull...

In our area, the butchers shop and a couple of the grocery stores do cut their own meat. They are not buying hanging halves, but shrink wrapped sections. Might get the back meat, might get the hind quarter, or whatever you want to buy. A couple of them do a really good job with it.