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Best Breed for new rancher
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<blockquote data-quote="SRBeef" data-source="post: 654447" data-attributes="member: 7509"><p>Within the beef breeds, it seems to me that a major part of the meat quality, however you choose to judge that, is how and what the animal is fed. There are many more aspects of a breed that need to be considered for someone just starting out.</p><p></p><p>I have had some folks tell me that Jersey dairy cattle make the "best tasting" steaks they have ever had...but I don't think anyone here would recommend a new comer start out with a beef herd of Jersey cows!</p><p></p><p>What other information is there about these Bonsmara cattle? How are there dispositions? How do they calve? Size of calves? Temperature range (can they take 30 below zero F and snow/ice all winter)?</p><p></p><p>If you just look at the beef quality why not go "Wagyu" (sp?) However the Wagyu has all sorts of other factors that need to be considered especially for a newcomer...</p><p></p><p>Personally I think a newcomer needs to look at a known breed with known pluses and minuses and availability of stock, especially stock with a good disposition. Who knows what sort of animals you get when crossing a Bonsmara and already flighty Angus... Maybe they come eat out of your hand....maybe they don't. Maybe a single hot wire will hold them in a pasture, maybe you need 6 ft of guard rail....</p><p></p><p>I think a beginner should start simple and with known qualities. You can always branch out and experiment later. The early learning is best done with known, locally adapted and available breeds, in my opinion. Jim</p></blockquote><p></p>
[QUOTE="SRBeef, post: 654447, member: 7509"] Within the beef breeds, it seems to me that a major part of the meat quality, however you choose to judge that, is how and what the animal is fed. There are many more aspects of a breed that need to be considered for someone just starting out. I have had some folks tell me that Jersey dairy cattle make the "best tasting" steaks they have ever had...but I don't think anyone here would recommend a new comer start out with a beef herd of Jersey cows! What other information is there about these Bonsmara cattle? How are there dispositions? How do they calve? Size of calves? Temperature range (can they take 30 below zero F and snow/ice all winter)? If you just look at the beef quality why not go "Wagyu" (sp?) However the Wagyu has all sorts of other factors that need to be considered especially for a newcomer... Personally I think a newcomer needs to look at a known breed with known pluses and minuses and availability of stock, especially stock with a good disposition. Who knows what sort of animals you get when crossing a Bonsmara and already flighty Angus... Maybe they come eat out of your hand....maybe they don't. Maybe a single hot wire will hold them in a pasture, maybe you need 6 ft of guard rail.... I think a beginner should start simple and with known qualities. You can always branch out and experiment later. The early learning is best done with known, locally adapted and available breeds, in my opinion. Jim [/QUOTE]
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