Breed selection help

[cdann40]

I was just wondering if anyone has/ knows anyone that has Buelingos and if they are very marketable. I live in NW Pa and I'm hopefully going to market beef directly to customer. I read that they're good for small acreage and I'm starting out with 15. Would like to eventually do it full time because I have room to expand(father in law has 15/ aunt has 15/ and 85 yr old neighbor with no kids has 200 acres) But I know I'm going to go with tx longhorn and ??? (Buelingo maybe) Anybody know if a longhorn-angus cross would be decent? Thanks I know they're general questions, but I'm shooting for next fall to start setting up so right now I'm trying to be like a sponge(that's also working fulltime and attending Mercyhurst College)

Chris

 

[alabama]

ANGUS:
The Angus breed may be just the thing for you. First of all, it has the best reputation if you want to sell the beef to the consumer. Everybody knows Angus and when you tell them that you have Angus, they will preserve that it is the best.
Angus are gentle and they feed well. I just don’t see any question about it. Buy Angus and make money.

 

[OKJeanne]

We direct market beef to the consumer - and tenderness
is the key. Murray Grey is our breed of choice and we have
never regretted that decision. Good luck!

 

[MountainFarmChar]

ANGUS:
The Angus breed may be just the thing for you. First of all, it has the best reputation if you want to sell the beef to the consumer. Everybody knows Angus and when you tell them that you have Angus, they will preserve that it is the best.
Angus are gentle and they feed well. I just don’t see any question about it. Buy Angus and make money.

Does anyone besides myself think this Angus/black thing is WAY over rated :?:

I think Angus cattle are great beef cattle, but all this certified Angus beef and black fad thing gets a little old. I'm amazed at how advertising and marketing strategies blind people?

I have eaten steaks from Charolais we raise and slaughter and I've eaten certified Angus steaks at expensive restaurants and I have yet to taste the advertised difference :?:

 

[MikeC]

I have eaten steaks from Charolais we raise and slaughter and I've eaten certified Angus steaks at expensive restaurants and I have yet to taste the advertised difference

Just because it's marked "CAB" doesn't mean it is Angus.

Haven't you heard? It could a conglomeration of many different breeds other tham Angus.

Funny thing is..........when you sell one and it goes into the CAB qualified stack, YOU are the one who is being deceptive. :lol:

Has we ever discussed this here before?

 

[MountainFarmChar]

I have eaten steaks from Charolais we raise and slaughter and I've eaten certified Angus steaks at expensive restaurants and I have yet to taste the advertised difference

Just because it's marked "CAB" doesn't mean it is Angus.

Haven't you heard? It could a conglomeration of many different breeds other tham Angus.

Funny thing is..........when you sell one and it goes into the CAB qualified stack, YOU are the one who is being deceptive. :lol:

Has we ever discussed this here before?

But it does mean either Angus or something partly black, right?

 

[Rustler9]

I have to say that the Angus Assoc. has done a great job at marketing their breed. I've eaten alot of Angus beef (I guess it was Angus beef, that's how it was advertized) at restaurants and it was fine. But, I've also eaten beef from other breeds and don't see or should I say taste a difference. Black calves sell for more money right now, even if they're not Angus. I know they've been the rage for a while now but wonder when the next big trend will hit? I was talking to someone the other day and asked what he was going to do when the market changes and a new color is the big thing. I remember when I got into Beefmaster cattle in the 80's and everything that had ear brought 20 to 30 cents per lb more than your Angus, Hereford and every other breed calf. Now, if you have eared cattle you have to try to play that down to get a good price.

 

[MikeC]

I have eaten steaks from Charolais we raise and slaughter and I've eaten certified Angus steaks at expensive restaurants and I have yet to taste the advertised difference

Just because it's marked "CAB" doesn't mean it is Angus.

Haven't you heard? It could a conglomeration of many different breeds other tham Angus.

Funny thing is..........when you sell one and it goes into the CAB qualified stack, YOU are the one who is being deceptive. :lol:

Has we ever discussed this here before?

But it does mean either Angus or something partly black, right?

When the hide comes off and it's hanging on the hook, does it matter what color it was at one time? :lol:

The English Angus Breeders Association use a DNA test to cross check the meat in the market to make sure it is Angus. They are actually preserving an identity.

The AAA fought this system tooth and nail here.

Put 2 & 2 together.

 

[3MR]

I dont thin there is any difference in taste between different breeds of the same quality meat.

With that said their is absolutely nothing deceptive about selling your animals through CAB.

Anybody thats wants to can find out exactly what the CAB standard is. I doubt the average consumer really cares anyway.

CAB has done wonders for the beef industry and should be comended as a product of a breed organization that is actually doing somethign to promote its breed and turn a profit for its members.

Just think how great it would be for the industry if the other certified programs marketing caught up.

 

[MikeC]

CAB has done a wonderful job of promotion. I will freely admit that.

The main problem I have is that only a small percentage (less than 20%) of the Angus influenced animals will meet the CAB target, but the Angus Breeders are taking 100% of the credit for it.

That's all I have to say on the subject.

 

[3MR]

CAB has done a wonderful job of promotion. I will freely admit that.

The main problem I have is that only a small percentage (less than 20%) of the Angus influenced animals will meet the CAB target, but the Angus Breeders are taking 100% of the credit for it.

That's all I have to say on the subject.

Thats some great marketing though now isnt it. Its an Angus program though so why not.

Seriously though, who cares who gets the credit if we all can share the profit.

 

[MikeC]

CAB has done a wonderful job of promotion. I will freely admit that.

The main problem I have is that only a small percentage (less than 20%) of the Angus influenced animals will meet the CAB target, but the Angus Breeders are taking 100% of the credit for it.

That's all I have to say on the subject.

Thats some great marketing though now isnt it. Its an Angus program though so why not.

Seriously though, who cares who gets the credit if we all can share the profit.

Are we all sharing the profit? When your breed is sometimes discounted at the sale barn because it "supposedly" doesn't meet the specs, are you sharing the profit?

If your bulls sell for less because his calves don't "supposedly" hit the target, are you sharing the profit?

It's a whitewash my friend and that was evident when CAB fought the USDA's suggestion of DNA verification.

 

[Rustler9]

3MR wrote:

With that said their is absolutely nothing deceptive about selling your animals through CAB.

As long as it's truly CAB, otherwise isn't that a deception? The general public, people who are city dwellers, people who have maybe only seen a cow once or twice don't really know what an Angus looks like. But, they shouldn't have to pay a premium price for a Hardee's burger that's advertized as one breed of beef when it's something else. I'm not Angus or black bashing so don't get me wrong. I'm a little tired of hearing that black is the only way to go but......if it's going to be advertized as Angus beef or CAB thats' what it needs to be.

 

[Hill Creek Farm]

Well, since I breed British breeds on European breeds and vice versa, I would go with the AngusXLimousin. Makes for some darn good calves.

 

[3MR]

3MR wrote:

With that said their is absolutely nothing deceptive about selling your animals through CAB.

As long as it's truly CAB, otherwise isn't that a deception? The general public, people who are city dwellers, people who have maybe only seen a cow once or twice don't really know what an Angus looks like. But, they shouldn't have to pay a premium price for a Hardee's burger that's advertized as one breed of beef when it's something else. I'm not Angus or black bashing so don't get me wrong. I'm a little tired of hearing that black is the only way to go but......if it's going to be advertized as Angus beef or CAB thats' what it needs to be.

I dont think the fast food burgers actually cost more do they?

////////////////////////////////////////////

CABs marketing has (IMO) increased beef sales which is good for the industry.

I understand non-black hided cattle dotn sell for as much. Which would you rather have. Not sell for as much or not sell as much.

Thats why I think the other breed marketing programs need to get on the ball and do the same thing. I believe the outcome would be less animals docked for asthetic reasons, while still promoting greater beef sales.

 

[certherfbeef]

I was just wondering if anyone has/ knows anyone that has Buelingos and if they are very marketable. I live in NW Pa and I'm hopefully going to market beef directly to customer. I read that they're good for small acreage and I'm starting out with 15. Would like to eventually do it full time because I have room to expand(father in law has 15/ aunt has 15/ and 85 yr old neighbor with no kids has 200 acres) But I know I'm going to go with tx longhorn and ??? (Buelingo maybe) Anybody know if a longhorn-angus cross would be decent? Thanks I know they're general questions, but I'm shooting for next fall to start setting up so right now I'm trying to be like a sponge(that's also working fulltime and attending Mercyhurst College)

Chris

Chris, call out to Dickinson Cattle Company in Barnsville ohio. They run both Longhorns and those Buelingo cattle you mentioned. They will probably be very willing to answer your questions.

 

[Rustler9]

Have you bought a combo at Hardee's lately? When a burger costs $5.00+ at a fast food joint that's too much for me. It seems like most of the other breeds have already jumped on the black wagon. Just because it's black doesn't mean it's any better than any other color hided animal.

 

[Jeanne - Simme Valley]

Chris, I have to ask, if you are going to market BEEF direct to consumers, why do you want Longhorn cattle? They aren't exactly known for their carcasses. And I don't know very many consumers that will eat the horn. I know they are tough, but are they best suited for Pa weather? (and I am NOT bashing any breed - just trying to be practical)
Why does every newby think they need to pick an exotic breed??
My suggestion would be for you to contact your local extension office and breeders in your area.
If you are strickly going to produce "beef" you sure don't need to be paying a high dollar for females. Good, thick commercial cows (not heifers at this point) would be what you need. Than decide on a good carcass bull - the best you can afford for the number of cows you plan on breeding.

 

[S.R.R.]

If you are strickly going to produce "beef" you sure don't need to be paying a high dollar for females. Good, thick commercial cows (not heifers at this point) would be what you need. Than decide on a good carcass bull - the best you can afford for the number of cows you plan on breeding.

Very good advice. Chris if you are truly in it just for the beef Jeannes advice is about the best you will get!

 

[la4angus]

I have eaten steaks from Charolais we raise and slaughter and I've eaten certified Angus steaks at expensive restaurants and I have yet to taste the advertised difference :?:

MountainFarmChar, what is the advertised difference :?: