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<blockquote data-quote="Anonymous" data-source="post: 17486"><p>> I live the N Texas area and</p><p>> started with Beefmaster. They are</p><p>> good cattle that are easy to deal</p><p>> with. If you aren't in it for a</p><p>> profit then they are fine. My</p><p>> problem is that I am trying to</p><p>> make a profit. Everytime I went to</p><p>> sell I would get docked anywhere</p><p>> from 20 to 50 cents per pound.</p><p>> That can add up pretty quickly. In</p><p>> fact I have a about 7 I an</p><p>> interested in selling for that</p><p>> reason. They are great cows and</p><p>> very gentle, but I am having</p><p>> better returns with my herefords</p><p>> and angus.</p><p></p><p>Pardon me if this is an insult to your intelligence (it is certainly not meant to be) but don't just look at price per pound --- you also need to look at pounds of calf sold. Many Beefmaster raisers feel that the hit they take on a per pound basis is offset to a great extent by higher weaning weights. In my personal experience, thankfully, I have never taken a hit anywhere near 50 cents per pound for even 100% Beefmaster calves.</p><p></p><p>I have Beefmaster and "tigerstripe" cows and a year or two ago when my Beefmaster bull turned up dead unexpectedly I switched to an Angus bull. The same cows are now giving me black calves but they definitely weigh less at weaning time compared to my earlier Beefmaster sired calves. Its also hard to make good meaningful comparisons when the forage base is not of the same quality and quantity year after year. I hope the price per pound difference for the black calves will make up for the size difference. But maybe this Angus bull just isn't high powered enough from a genetic standpoint as compared to the bull I had been using. For me, another year will tell. And it is hard to beat the good replacement heifers that you can usually get out of the Beefmaster breed.</p><p></p><p>Perhaps you need to run your good Beefmaster cows with a "growthy" type black Angus bull to get black calves without too much ear. Or do like a lot of people around me do and use a good Charolais bull --- it is my understanding that in many markets in Texas a stocky, noticeably Charolais influenced calf will sell as well or better than even Angus calves.</p></blockquote><p></p>
[QUOTE="Anonymous, post: 17486"] > I live the N Texas area and > started with Beefmaster. They are > good cattle that are easy to deal > with. If you aren't in it for a > profit then they are fine. My > problem is that I am trying to > make a profit. Everytime I went to > sell I would get docked anywhere > from 20 to 50 cents per pound. > That can add up pretty quickly. In > fact I have a about 7 I an > interested in selling for that > reason. They are great cows and > very gentle, but I am having > better returns with my herefords > and angus. Pardon me if this is an insult to your intelligence (it is certainly not meant to be) but don't just look at price per pound --- you also need to look at pounds of calf sold. Many Beefmaster raisers feel that the hit they take on a per pound basis is offset to a great extent by higher weaning weights. In my personal experience, thankfully, I have never taken a hit anywhere near 50 cents per pound for even 100% Beefmaster calves. I have Beefmaster and "tigerstripe" cows and a year or two ago when my Beefmaster bull turned up dead unexpectedly I switched to an Angus bull. The same cows are now giving me black calves but they definitely weigh less at weaning time compared to my earlier Beefmaster sired calves. Its also hard to make good meaningful comparisons when the forage base is not of the same quality and quantity year after year. I hope the price per pound difference for the black calves will make up for the size difference. But maybe this Angus bull just isn't high powered enough from a genetic standpoint as compared to the bull I had been using. For me, another year will tell. And it is hard to beat the good replacement heifers that you can usually get out of the Beefmaster breed. Perhaps you need to run your good Beefmaster cows with a "growthy" type black Angus bull to get black calves without too much ear. Or do like a lot of people around me do and use a good Charolais bull --- it is my understanding that in many markets in Texas a stocky, noticeably Charolais influenced calf will sell as well or better than even Angus calves. [/QUOTE]
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