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Couple of calves
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<blockquote data-quote="whitecow" data-source="post: 843881" data-attributes="member: 8638"><p>I started "experimenting" with Wagyu about three years ago. Now I have about 70 fullbloods and 25 Wagyu x Charolais. They definitely are not much to look at.....kind of like a cross between a Jersey and a Corriente without any milk. But they sure do taste good. I have 22 steers on feed and I have been monitoring their progress via carcass ultrasound every 30-60 days. I expect the first ones (F1's) to be ready for harvest around Dec. I only have one intact male. Here in TX they are worth more as beef ($4000-5000) than as bulls ($2500-3000).</p></blockquote><p></p>
[QUOTE="whitecow, post: 843881, member: 8638"] I started "experimenting" with Wagyu about three years ago. Now I have about 70 fullbloods and 25 Wagyu x Charolais. They definitely are not much to look at.....kind of like a cross between a Jersey and a Corriente without any milk. But they sure do taste good. I have 22 steers on feed and I have been monitoring their progress via carcass ultrasound every 30-60 days. I expect the first ones (F1's) to be ready for harvest around Dec. I only have one intact male. Here in TX they are worth more as beef ($4000-5000) than as bulls ($2500-3000). [/QUOTE]
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