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<blockquote data-quote="OK Jeanne" data-source="post: 421243" data-attributes="member: 3333"><p>Hi Mike C:</p><p>Your message clearly demonstrates the difference in the ultimate objectives of your operation and ours. </p><p></p><p>You are understandably focused on pounds produced.</p><p>On the other hand, we are concerned utmost about</p><p>tenderness because we direct-market beef. In addition,</p><p>since we only sell by the half or split-half, it has become</p><p>clear that many families cannot afford to pay for a huge</p><p>carcass. Anything that is "over-sized" must be sold</p><p>in split-halves and at times, that only adds to the</p><p>details that must have more attention. When you speak</p><p>of "carcass weight deductions" you must be referring to</p><p>getting a discounted price because of a huge carcass.</p><p></p><p>Grading has nothing to do with tenderness; I suppose that</p><p>is undisputed at this point in time. Age of the animal should</p><p>not determine "grade" as long as grade is determined by</p><p>intermuscular fat---right? If our 22 month old 1200 lb</p><p>steer has finished frame growth and has laid in the IM</p><p>fat and back fat - and has done it on forage---then we</p><p>can't ask for more. You are certainly correct that it's</p><p>a whole different ball-game for people raising cattle for the</p><p>commodity production system of cow/calf, then stocker,</p><p>then feedlot phases.Sounds like you are perfectly set up</p><p>for that production model and I suspect your genetics are</p><p>ideal also---sure sounds like it. I certainly did like that photo</p><p>of the bull that you posted some time back....terrific</p><p>hindquarter.</p></blockquote><p></p>
[QUOTE="OK Jeanne, post: 421243, member: 3333"] Hi Mike C: Your message clearly demonstrates the difference in the ultimate objectives of your operation and ours. You are understandably focused on pounds produced. On the other hand, we are concerned utmost about tenderness because we direct-market beef. In addition, since we only sell by the half or split-half, it has become clear that many families cannot afford to pay for a huge carcass. Anything that is "over-sized" must be sold in split-halves and at times, that only adds to the details that must have more attention. When you speak of "carcass weight deductions" you must be referring to getting a discounted price because of a huge carcass. Grading has nothing to do with tenderness; I suppose that is undisputed at this point in time. Age of the animal should not determine "grade" as long as grade is determined by intermuscular fat---right? If our 22 month old 1200 lb steer has finished frame growth and has laid in the IM fat and back fat - and has done it on forage---then we can't ask for more. You are certainly correct that it's a whole different ball-game for people raising cattle for the commodity production system of cow/calf, then stocker, then feedlot phases.Sounds like you are perfectly set up for that production model and I suspect your genetics are ideal also---sure sounds like it. I certainly did like that photo of the bull that you posted some time back....terrific hindquarter. [/QUOTE]
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