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<blockquote data-quote="Pnw Farmer" data-source="post: 1787859" data-attributes="member: 42548"><p>I appreciate the offer but unless you're vacationing on the West Coast towing a cattle trailer I think the freight cost may be prohibitive. Even without the marbling are they still pretty tender and flavorful? They wouldn't be climbing mountains, a hilly 20 acre pasture that's sub irrigated in the bottom then on to a half acre containment for the last 60 or so days.</p><p></p><p></p><p>Of course if I could get the 1/3 discount on the angus then that's the smart route, I'm thinking in terms of the opposite, if I could find discounted corriente in decent shape vs current feeder prices on 6-7 weights, that's the kind of deal that would appeal to me. I can run all the numbers on my inputs against income off the animal, I just need to know what that final weight is in order to see where the rest of the numbers fall. Finished live weight, Hanging weight, boned out in the freezer are the main numbers I'm looking for. I understand the guidance here is to stick with what works but if there's an unorthodox approach that could pencil out then why not consider it. I do appreciate all the input from you guys though.</p></blockquote><p></p>
[QUOTE="Pnw Farmer, post: 1787859, member: 42548"] I appreciate the offer but unless you're vacationing on the West Coast towing a cattle trailer I think the freight cost may be prohibitive. Even without the marbling are they still pretty tender and flavorful? They wouldn't be climbing mountains, a hilly 20 acre pasture that's sub irrigated in the bottom then on to a half acre containment for the last 60 or so days. Of course if I could get the 1/3 discount on the angus then that's the smart route, I'm thinking in terms of the opposite, if I could find discounted corriente in decent shape vs current feeder prices on 6-7 weights, that's the kind of deal that would appeal to me. I can run all the numbers on my inputs against income off the animal, I just need to know what that final weight is in order to see where the rest of the numbers fall. Finished live weight, Hanging weight, boned out in the freezer are the main numbers I'm looking for. I understand the guidance here is to stick with what works but if there's an unorthodox approach that could pencil out then why not consider it. I do appreciate all the input from you guys though. [/QUOTE]
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