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A thought for a few thinkers
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<blockquote data-quote="Anonymous" data-source="post: 7134"><p>"It is not the reality now but given the economic problems the beef industry is in perhaps we should start thinking out side conventional wisdom since quick fixes have not solved the beef industries problems with declining consumption."</p><p></p><p>Every business has economic problems, not just the beef industry. People buy and sell cows every day; get in and out of the cattle business every day. Always have and always will. We've had at least three years of real growth in the demand for beef. I can't see any reason for that to stop. Producers are contracting their calf crops at the highest prices in years. I don't think we're in dire straits. Things look pretty good as we start to rebuild our cow herd.</p><p></p><p>I don't think profitability lies in another breed/type beef animal. I believe profitability will come to those producers who are willing to use good genetics and managent, learn to market their cattle where those genetics are rewarded and cooperate with others in the supply chain.</p><p></p><p>I guess I'm missing your point???</p><p></p><p>> Frakie,</p><p></p><p>> Double muscled cattle not only are</p><p>> harder calving and harder breeding</p><p>> but they do not grow well past an</p><p>> early age. This is true for all</p><p>> the european double muscled</p><p>> breeds. To be sucessful in a</p><p>> feedlot environement growth rate</p><p>> or lean oprimal cuts per day of</p><p>> age to 1200 LB is an important</p><p>> thing to keep in mind. Before</p><p>> double muscled cattle are accepted</p><p>> in North America they must be</p><p>> selected to work in our</p><p>> environment and management</p><p>> conditions. That means easier</p><p>> calving and better growth with a</p><p>> moderate expression of the double</p><p>> muscled trait. The Pieds that</p><p>> Leachman used were primarily</p><p>> designed to breed to Holstein cows</p><p>> to produce vealers in northern</p><p>> Italy. Growth rate past a few</p><p>> months of age is not considered</p><p>> with carcass lean meat yield only</p><p>> considered at older ages. The poor</p><p>> growth rate overshadowed the</p><p>> excellent carcass traits. Given</p><p>> the fact Leachman had no</p><p>> experience selecting terminal</p><p>> sires or feeding cattle high yeild</p><p>> cattle, a learning curve</p><p>> characterized by financial losses</p><p>> was inevitable. None of the</p><p>> composites or breeds that Leachman</p><p>> raised were terminal in nature so</p><p>> the problems with using pied bulls</p><p>> was vastly under esitmated. As you</p><p>> point out super high yeilding</p><p>> cattle are not rewarded in The U.</p><p>> S. grading system. This meant that</p><p>> Leachman had to have a market that</p><p>> would reward this type of carcass</p><p>> with a premium. He never found one</p><p>> due to his lack of knowledge of</p><p>> grocery retail in the effluent</p><p>> costal cities or high end culinary</p><p>> supply. A market would exist for</p><p>> this premium product in say</p><p>> Seattle or the Bay Area but he</p><p>> never understood this or even</p><p>> where to start looking. The study</p><p>> I quoted is small. It however is</p><p>> not the only such study it was</p><p>> merely the closest one at hand. It</p><p>> is not the reality now but given</p><p>> the economic problems the beef</p><p>> industry is in perhaps we should</p><p>> start thinking out side</p><p>> conventional wisdom since quick</p><p>> fixes have not solved the beef</p><p>> industries problems with declining</p><p>> consumption.</p><p></p><p>> Mark</p></blockquote><p></p>
[QUOTE="Anonymous, post: 7134"] "It is not the reality now but given the economic problems the beef industry is in perhaps we should start thinking out side conventional wisdom since quick fixes have not solved the beef industries problems with declining consumption." Every business has economic problems, not just the beef industry. People buy and sell cows every day; get in and out of the cattle business every day. Always have and always will. We've had at least three years of real growth in the demand for beef. I can't see any reason for that to stop. Producers are contracting their calf crops at the highest prices in years. I don't think we're in dire straits. Things look pretty good as we start to rebuild our cow herd. I don't think profitability lies in another breed/type beef animal. I believe profitability will come to those producers who are willing to use good genetics and managent, learn to market their cattle where those genetics are rewarded and cooperate with others in the supply chain. I guess I'm missing your point??? > Frakie, > Double muscled cattle not only are > harder calving and harder breeding > but they do not grow well past an > early age. This is true for all > the european double muscled > breeds. To be sucessful in a > feedlot environement growth rate > or lean oprimal cuts per day of > age to 1200 LB is an important > thing to keep in mind. Before > double muscled cattle are accepted > in North America they must be > selected to work in our > environment and management > conditions. That means easier > calving and better growth with a > moderate expression of the double > muscled trait. The Pieds that > Leachman used were primarily > designed to breed to Holstein cows > to produce vealers in northern > Italy. Growth rate past a few > months of age is not considered > with carcass lean meat yield only > considered at older ages. The poor > growth rate overshadowed the > excellent carcass traits. Given > the fact Leachman had no > experience selecting terminal > sires or feeding cattle high yeild > cattle, a learning curve > characterized by financial losses > was inevitable. None of the > composites or breeds that Leachman > raised were terminal in nature so > the problems with using pied bulls > was vastly under esitmated. As you > point out super high yeilding > cattle are not rewarded in The U. > S. grading system. This meant that > Leachman had to have a market that > would reward this type of carcass > with a premium. He never found one > due to his lack of knowledge of > grocery retail in the effluent > costal cities or high end culinary > supply. A market would exist for > this premium product in say > Seattle or the Bay Area but he > never understood this or even > where to start looking. The study > I quoted is small. It however is > not the only such study it was > merely the closest one at hand. It > is not the reality now but given > the economic problems the beef > industry is in perhaps we should > start thinking out side > conventional wisdom since quick > fixes have not solved the beef > industries problems with declining > consumption. > Mark [/QUOTE]
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