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Braunvieh?
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<blockquote data-quote="ROB" data-source="post: 326650" data-attributes="member: 3467"><p>Aubracusa-</p><p>The last bunch of butchers graded choice and choice + YG2. I have not had all calves graded over the past few years...but I do visually inspect all carcasses at the locker. It gives me a good comparison to other carcasses in a side-by-side comparison. I can compare ribeye, backfat, marbling, hot weight, etc. to the other breeds hanging at the same time. It's usually pretty amazing the difference you will find. It also helps me out in my feeding rations. The braunvieh have a very low backfat by nature. Feed the animal the wrong way and you can lose fat cover all-together. If the ribeye seems smaller than usual I will look at bumping up the protein intake prior to going on full feed. Has helped me make better management decisions.</p><p></p><p>ROB</p></blockquote><p></p>
[QUOTE="ROB, post: 326650, member: 3467"] Aubracusa- The last bunch of butchers graded choice and choice + YG2. I have not had all calves graded over the past few years...but I do visually inspect all carcasses at the locker. It gives me a good comparison to other carcasses in a side-by-side comparison. I can compare ribeye, backfat, marbling, hot weight, etc. to the other breeds hanging at the same time. It's usually pretty amazing the difference you will find. It also helps me out in my feeding rations. The braunvieh have a very low backfat by nature. Feed the animal the wrong way and you can lose fat cover all-together. If the ribeye seems smaller than usual I will look at bumping up the protein intake prior to going on full feed. Has helped me make better management decisions. ROB [/QUOTE]
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