kids_horses_cows_momtoall
New member
She's a Beauty! Good luck Eddie!! :cboy:
Braunvieh?
- Thread starter Ryan
- Start date
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Since we are discussing off colored cattle, what marketing plans have been developed for your calves.
I market beef from split sides to whole beefs for individual sale. Also, I have set up retail sales with private label, USDA inspected beef for the sale of packaged cuts. Individual sales has been steadily growing and have recently picked up two restaurants for packaged cuts.
ROB
I market beef from split sides to whole beefs for individual sale. Also, I have set up retail sales with private label, USDA inspected beef for the sale of packaged cuts. Individual sales has been steadily growing and have recently picked up two restaurants for packaged cuts.
ROB
I guess off-colored cattle could be considered region specific. My area prefers black hided cattle. Other areas may be different. I don't want to limit the discussion, I am just interested in others' marketing strategies.
ROB
ROB
kids_horses_cows_momtoall
New member
Rob, just curious--what area are you from in Missouri? I'm in the NW Corner.
Thanks.
Thanks.
kids_horses_cows_momtoall
New member
Forgot to tell ya--I DO like black baldies! They, at least, you can tell apart!
Schnurrbart
Well-known member
Aubracusa":1mo5ihg3 said:
Hello again Aubracusa!
Do you or the fellow with the cattle so high in the mountains ever have any trouble with Brisket Disease? I affects all breeds to some degree at altitude but it seems that Tarentaise are affected less than any breed. That comes from the fact that Tarentaise originated at higher elevation than any other breed or at least any French breed. Salers are close but were still several feet below the Tarentaise. The ATA is trying to set up a study with, I believe CSU--don't quote me on that--to do a study on it to test the blood pressure at 6500' and above. It causes more losses in the west than anyother problem. It isn't contagious but it is hereditary.
Hi, Schnurrbart --
To my knowledge, Gary has never had any brisket problems with his Salers, Braunvieh or Aubracs. I will check with him this morning, but I'd put money on it that he's never had an animal get sick with it.
I run my cows at 7800 feet elevation, too, and have also leased ground from Gary and have never had any trouble either.
Most of our brisket problems are pretty much limited to Angus cattle (occasionally we see a Hereford cow have a problem), although the Angus breeders have made a lot of progress on this front during the last decade. Back 20 years or so ago, when the Angus breed really started to gain momentum, we saw a lot of deathloss up here as ranchers converted to Angus. Not so much anymore. Like you say, there are specific bloodlines that are more prone to trouble than others.
Interestingly, Gary and I both have used a lot of halfblood Angus cattle on both Aubracs and Salers, and not had any trouble with them at all.
My guess is that you'll find Tarentaise cattle to be well adapted to high elevations. I would be surprised if you had any trouble at all. I have five Tarentaise cows, and last summer they grazed up to as high as 9500 feet. They came home with some soggy, Aubrac-cross calves.
Tarentaise cows really get the job done.
Best,
aubracusa
http://www.aubracusa.com
To my knowledge, Gary has never had any brisket problems with his Salers, Braunvieh or Aubracs. I will check with him this morning, but I'd put money on it that he's never had an animal get sick with it.
I run my cows at 7800 feet elevation, too, and have also leased ground from Gary and have never had any trouble either.
Most of our brisket problems are pretty much limited to Angus cattle (occasionally we see a Hereford cow have a problem), although the Angus breeders have made a lot of progress on this front during the last decade. Back 20 years or so ago, when the Angus breed really started to gain momentum, we saw a lot of deathloss up here as ranchers converted to Angus. Not so much anymore. Like you say, there are specific bloodlines that are more prone to trouble than others.
Interestingly, Gary and I both have used a lot of halfblood Angus cattle on both Aubracs and Salers, and not had any trouble with them at all.
My guess is that you'll find Tarentaise cattle to be well adapted to high elevations. I would be surprised if you had any trouble at all. I have five Tarentaise cows, and last summer they grazed up to as high as 9500 feet. They came home with some soggy, Aubrac-cross calves.
Tarentaise cows really get the job done.
Best,
aubracusa
http://www.aubracusa.com
Schnurrbart
Well-known member
Badlands":3eytcj12 said:
Who?
Schnurrbart
Well-known member
Aubracusa":2rozfp9s said:
I had never heard of it until this past year when one of our past presidents of the ATA, who ranches in Plattville, said that he had been contacted about it. But with all the transition of moving HQ and setting up new programs, it has gotten pushed to the back. I don't have a problem in so. IL as it is around 500' here! Really like the looks of those Aubrac/Tarentaise calves!
Most articles say he introdced them into the U.S., but recent article said he was 1st to import "directly" into states. Others came by way of Canada and Mex. K.H.C.-MOM, you are right on with your observations. Is that F007 in your avatar?Badlands":2xl63688 said:
Schnurrbart
Well-known member
Badlands":1wxmcaxg said:
Who did you tell in the ATA? Just curious. I had never heard of it before earlier in 06 and a CO member told us that he was approached by someone--don't remember who now--to try to do some research on it and he was going to supply some Tarentaise for it. I do know that the man running the ATA office 12 years ago didn't always do what was expected of him and has since been replaced by mutual agreement.
