Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Feedyard Board
Cattle Management Practices for Enhancing Beef Tenderness
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="OK Jeanne" data-source="post: 306513" data-attributes="member: 3333"><p>At the end of a pretty good summer of grazing, our momma</p><p>cows(at weaning time) will weigh around 1200 to 1350---</p><p>that's a 3.5 to 4(or a tad over) frame score. At the end</p><p>of breeding season in mid August, our bulls would be around</p><p>2000 lbs or just a tad less(frame 5). Not every steer will</p><p>be exactly the same height or bone structure. The shorter</p><p>ones finish out earlier--have plenty of brisket, and enough</p><p>fat cover to hang well---a well padded tail head. The</p><p>taller ones take longer. We finish on winter wheat/rye/oats</p><p>on a bottom land field that is usually grazed from Oct or</p><p>Nov to around the end of January when we start taking</p><p>them to the butcher---several at a time, all sold in advance.</p><p>Truthfully, we don't fool with weighing them before loading</p><p>to go to the butcher---no real point in it. Our scale has</p><p>to be set up every time we use it & I really wish we had a</p><p>place where we could leave it all the time. It's a real</p><p>chore(and heavy) to drag it into the chute into place.</p><p>After they go into the cooler, we get the hanging weights and that's what determines what the customer owes. I was guessing 1200 lbs, but it might be from 1150 to 1400. </p><p>Our butcher is a retired meat inspector for state of Okla;</p><p>opened his own place after retiring. He tells us that our</p><p>beef consistently is choice or at worst high select. He can</p><p>tell when cutting if the steaks are tender or not. My dad</p><p>was a butcher also & used to pick out his own halves</p><p>at the packing house for his grocery store....he said he</p><p>could generally tell by the looks and feel of a side if it</p><p>was going to be tender or not.</p><p></p><p>It was my impression that grade is not the same as</p><p>tenderness. I would think a feedlot operator would be</p><p>more concerned with grade than tenderness; since</p><p>grade is based on visual marbling. I personally think that</p><p>is is foolish for anyone direct-marketing beef to NOT</p><p>do the genetic testing on their herd----why start out</p><p>the process with animals who have no genetic</p><p>propensity for tenderness? But I'm guessing that</p><p>feedlot operators do not get paid on tenderness---</p><p>just grade/yield. We are not in the feedlot/commodity</p><p>beef business and therefore have not struggled with</p><p>those small margins that add up to so much for that</p><p>type of operations. We have done significant study</p><p>regarding tenderness and have spent a wad of money</p><p>testing our herd to assure that we at least get a good</p><p>start on an excellent product for the customer.</p></blockquote><p></p>
[QUOTE="OK Jeanne, post: 306513, member: 3333"] At the end of a pretty good summer of grazing, our momma cows(at weaning time) will weigh around 1200 to 1350--- that's a 3.5 to 4(or a tad over) frame score. At the end of breeding season in mid August, our bulls would be around 2000 lbs or just a tad less(frame 5). Not every steer will be exactly the same height or bone structure. The shorter ones finish out earlier--have plenty of brisket, and enough fat cover to hang well---a well padded tail head. The taller ones take longer. We finish on winter wheat/rye/oats on a bottom land field that is usually grazed from Oct or Nov to around the end of January when we start taking them to the butcher---several at a time, all sold in advance. Truthfully, we don't fool with weighing them before loading to go to the butcher---no real point in it. Our scale has to be set up every time we use it & I really wish we had a place where we could leave it all the time. It's a real chore(and heavy) to drag it into the chute into place. After they go into the cooler, we get the hanging weights and that's what determines what the customer owes. I was guessing 1200 lbs, but it might be from 1150 to 1400. Our butcher is a retired meat inspector for state of Okla; opened his own place after retiring. He tells us that our beef consistently is choice or at worst high select. He can tell when cutting if the steaks are tender or not. My dad was a butcher also & used to pick out his own halves at the packing house for his grocery store....he said he could generally tell by the looks and feel of a side if it was going to be tender or not. It was my impression that grade is not the same as tenderness. I would think a feedlot operator would be more concerned with grade than tenderness; since grade is based on visual marbling. I personally think that is is foolish for anyone direct-marketing beef to NOT do the genetic testing on their herd----why start out the process with animals who have no genetic propensity for tenderness? But I'm guessing that feedlot operators do not get paid on tenderness--- just grade/yield. We are not in the feedlot/commodity beef business and therefore have not struggled with those small margins that add up to so much for that type of operations. We have done significant study regarding tenderness and have spent a wad of money testing our herd to assure that we at least get a good start on an excellent product for the customer. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Feedyard Board
Cattle Management Practices for Enhancing Beef Tenderness
Top