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Belgian Blue - Facts or Fiction
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<blockquote data-quote="Nite Hawk" data-source="post: 1463120" data-attributes="member: 18682"><p><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite7" alt=":p" title="Stick out tongue :p" loading="lazy" data-shortname=":p" />lumber greg wrote---</p><p>But giant high weaning weights ususally don't do well on the rail.</p><p>Shouldn't everyone's end goal, whether selling unweaned calves, yearlings, or fat cattle, be to raise the best. Bigger weaning weight doesn't mean best. Best is the best when harvested. </p><p>I know a lot of us hobby farmers are just looking at the weaned calf. I believe this hurts the whole industry. We should always look at the finished product. Not try to hide some off beef breed, like Holstein, in our calves for the packer to find. HolX cows raise big calves, but one should expect, and always get, Holstein prices for their calves.</p><p>JMO gs</p><p>-----------------------------------------------------------------------------------------------------------------</p><p>----Plumber greg---Isnt that what you want-- a high carcass weight on the rail, as long as it isn't a super heavy boned animal that is all fat and guts?? Don't you want light birth weight, and a calf that "will grow like a "bad smell" with a heavy weaning weight?</p><p> That is where your profit margin is--light birth weight-fast growth after birth-- heavy weaning weight.</p><p>What a lot of people don't understand is that many of the double muscled cattle also have a high quality of meat, even if it isn't smothered with inches of fat. </p><p>A lot of double muscled cattle have a great shear factor in their meat, (tenderness) and a lot of it is fine grained instead of long stringy and chewy.. (tough)</p><p> Locally I have seen an improvement some of the angus actually are now starting to get a 'bum", and starting to get some meat on them.Wasn't but a few years ago a lot of them looked like heavy- fatter jerseys, and they didn't grow worth a hoot..</p><p>When you have a smaller acreage, one needs to consider the conversion factor of how much meat can I grow per acre. If I can grow say--14 % more quality meat per acre than someone else, with out pumping a bunch of hormones into them, ( which isn't healthy at all and costs money), and a breed that is healthy and has a good feed efficiency. </p><p> I would consider that a business option. </p><p>I am not sure what is happening now, but for many many, many years, at some of the top cattle shows in Canada where they had carcass competitions, limousin won hands down for many years. The other "exotic" breeds were not even in the running due to their rarity in Canada, and traditional breed never won at all..</p><p>Its only in the last say 15 years that angus even made a show around here, and lots of promotion they made a big splash, due to being able to fight off predators, and drop a live calf without help due to their small size. Now there is starting to be grumblings about the "new angus" bulls siring 120 pound calves, which was unheard of years ago...</p></blockquote><p></p>
[QUOTE="Nite Hawk, post: 1463120, member: 18682"] :plumber greg wrote--- But giant high weaning weights ususally don't do well on the rail. Shouldn't everyone's end goal, whether selling unweaned calves, yearlings, or fat cattle, be to raise the best. Bigger weaning weight doesn't mean best. Best is the best when harvested. I know a lot of us hobby farmers are just looking at the weaned calf. I believe this hurts the whole industry. We should always look at the finished product. Not try to hide some off beef breed, like Holstein, in our calves for the packer to find. HolX cows raise big calves, but one should expect, and always get, Holstein prices for their calves. JMO gs ----------------------------------------------------------------------------------------------------------------- ----Plumber greg---Isnt that what you want-- a high carcass weight on the rail, as long as it isn't a super heavy boned animal that is all fat and guts?? Don't you want light birth weight, and a calf that "will grow like a "bad smell" with a heavy weaning weight? That is where your profit margin is--light birth weight-fast growth after birth-- heavy weaning weight. What a lot of people don't understand is that many of the double muscled cattle also have a high quality of meat, even if it isn't smothered with inches of fat. A lot of double muscled cattle have a great shear factor in their meat, (tenderness) and a lot of it is fine grained instead of long stringy and chewy.. (tough) Locally I have seen an improvement some of the angus actually are now starting to get a 'bum", and starting to get some meat on them.Wasn't but a few years ago a lot of them looked like heavy- fatter jerseys, and they didn't grow worth a hoot.. When you have a smaller acreage, one needs to consider the conversion factor of how much meat can I grow per acre. If I can grow say--14 % more quality meat per acre than someone else, with out pumping a bunch of hormones into them, ( which isn't healthy at all and costs money), and a breed that is healthy and has a good feed efficiency. I would consider that a business option. I am not sure what is happening now, but for many many, many years, at some of the top cattle shows in Canada where they had carcass competitions, limousin won hands down for many years. The other "exotic" breeds were not even in the running due to their rarity in Canada, and traditional breed never won at all.. Its only in the last say 15 years that angus even made a show around here, and lots of promotion they made a big splash, due to being able to fight off predators, and drop a live calf without help due to their small size. Now there is starting to be grumblings about the "new angus" bulls siring 120 pound calves, which was unheard of years ago... [/QUOTE]
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