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
Non-Cattle Specific Topics
Sports, Hunting, Fishing & Wildlife
Delicious beeves, cost not a factor.
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="Big Redly" data-source="post: 1230921" data-attributes="member: 23598"><p>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?</p><p>Thanks in advance for any help you may render.</p></blockquote><p></p>
[QUOTE="Big Redly, post: 1230921, member: 23598"] 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. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Sports, Hunting, Fishing & Wildlife
Delicious beeves, cost not a factor.
Top