Big Redly
Active member
So, it is finishing time for my Black Angus', I lucked into getting a couple truly fine specimens that have really gained well and are the picture of health at 950-1,000#. I have been feeding them good brome/ timothy hay with some high quality alfalfa for additional protein, and a "heifer/ dry cow" mix from my local elevator that is a 12% sweet feed, basically. My question for all of you cattle folk is: I see a lot of discussion about cost efficiency and price per head (with good reason), but very little about "how do I make the most delicious beef possible?" I think clean fresh water in abundance would play a key role, and that they have-what else can I do to give myself the best possible outcome for what is really just beef for my immediate and extended family?
Thanks in advance for any help you may render.
Thanks in advance for any help you may render.
