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Do your steers make the cut?
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<blockquote data-quote="Ky hills" data-source="post: 1556957" data-attributes="member: 24816"><p>I'm not surprised at all about Charolais cross calves doing well. There is a large and long time Charolais outfit in Montana that has been feeding out quite a few of their calves for a long time. </p><p>Years ago I had a yearling Charolais bull that got his shoulder broke, he was a fairly expensive bull for the time period, so we kept him for a while to see if he would heal up and be anywhere normal with mobility again. he didn't so a neighbor took him for a beef. I remember him saying at the time that was the best beef he had eaten. The bull was still young and had been kept up and fed for several months. </p><p>Have a friend that has been in the Charolais business for probably over 50 years, they have always used their own beef. If it didn't turn out well I doubt they would have kept up doing it.</p></blockquote><p></p>
[QUOTE="Ky hills, post: 1556957, member: 24816"] I'm not surprised at all about Charolais cross calves doing well. There is a large and long time Charolais outfit in Montana that has been feeding out quite a few of their calves for a long time. Years ago I had a yearling Charolais bull that got his shoulder broke, he was a fairly expensive bull for the time period, so we kept him for a while to see if he would heal up and be anywhere normal with mobility again. he didn't so a neighbor took him for a beef. I remember him saying at the time that was the best beef he had eaten. The bull was still young and had been kept up and fed for several months. Have a friend that has been in the Charolais business for probably over 50 years, they have always used their own beef. If it didn't turn out well I doubt they would have kept up doing it. [/QUOTE]
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