MurraysMutts
Well-known member
That looks really nice for a t bone!This much...???
tonight's dinner
F2 Wagyu/Lowline.
F-1 Wagyu
- Thread starter Dave
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Named'em Tamed'em
Well-known member
I'd have to test it to see!This much...???
tonight's dinner
F2 Wagyu/Lowline.
Hpacres440p
Well-known member
Curious why you picked that cross? I also have Lowline crosses, because I market direct beef and my customers appreciate the not-huge, but adequate portions , tenderness and flavor we have been able to produce. Curious about your experience and thoughts.This much...???
tonight's dinner
F2 Wagyu/Lowline.
Jeanne - Simme Valley
Well-known member
Too much - well, more than "needed" for a great eating experience IMHO
It was an experiment with tenderness and IMO it has a moderate flavor.
This steer was 880 hwt and couldn't turn out any better as far as taste and marbling. The tenderness was very good. Overall our best F2 yet. But it's subtle how much influence the lowline had @ 75% Wagyu.
It also took 24 months.
Most of our % cattle are still experiments.
We are using FB Wagyu genetics to gain on our Full Blood side but also using them with % cattle trying to get best results we can.
Not matter what you cross with you will always loose something when you gain something else. Key is don't get greedy.
Just like me and my wife say " We may never have it all altogether...but together we have it all "
This steer was 880 hwt and couldn't turn out any better as far as taste and marbling. The tenderness was very good. Overall our best F2 yet. But it's subtle how much influence the lowline had @ 75% Wagyu.
It also took 24 months.
Most of our % cattle are still experiments.
We are using FB Wagyu genetics to gain on our Full Blood side but also using them with % cattle trying to get best results we can.
Not matter what you cross with you will always loose something when you gain something else. Key is don't get greedy.
Just like me and my wife say " We may never have it all altogether...but together we have it all "
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hurleyjd
Well-known member
Kobe beef is raised and slaughtered by giving the cattle regular massages and feeding them beer, and then slaughtering them when they're ready. Kobe beef is a Japanese delicacy that is prized for its intense flavor and marbled texture. The cattle are raised in a very specific way that results in this unique product.
MurraysMutts
Well-known member
How long on feed?
What type and amount of feed per day?
If you don't mind me asking?
I'd love to try one of those t bones!
I always heard it was sake? Sah-kee...
Not beer
50/50Farms
Well-known member
Sah-keh
20 months on feed
14% developer
26% protein tub
Fescue hay ... (and I sneak 1 bale of Alfalfa when I can from my wife's Tennessee Walkers)
Pasture has been really poor last 2 years. Just hasn't rained. Right now we've had 32" all year which is about half of what we should get.
14% developer
26% protein tub
Fescue hay ... (and I sneak 1 bale of Alfalfa when I can from my wife's Tennessee Walkers)
Pasture has been really poor last 2 years. Just hasn't rained. Right now we've had 32" all year which is about half of what we should get.
greybeard
Well-known member
I think that is about to change...
Travlr
Well-known member
Jeezus... no wonder beef is so expensive at the retail level.
Why is no one today breeding for easy finish?
We don't sell retail.
I agree retail is getting crazy.
In my area bone in ribeye is $ 13 to 15 lb and that's choice not prime. No flavor and almost no marbling.
I agree retail is getting crazy.
In my area bone in ribeye is $ 13 to 15 lb and that's choice not prime. No flavor and almost no marbling.
50/50Farms
Well-known member
He's in a specialty market.
Travlr
Well-known member
A specialty market that requires "20 months on feed"?
50/50Farms
Well-known member
Do you like mead?
Travlr
Well-known member
LOL... 20 months getting the beef drunk?
50/50Farms
Well-known member
No, what I'm getting at is I don't think mead is anything special. I'll drink it, but only every so often and for the right price. I wouldn't waste the honey to make it myself unless asked by someone to do so and I find it tedious in terms of time investment.
But there's enough folks that do like it and want to pretend to be a viking or drink it while they play D&D and twirl their hipster mustaches, and they pay well for it, and somebody sells it to them and makes money off of it.
Sounds to me like they put the calf on feed at 4 months old, but I guess they have the market to materialize the gain for the grain. If that market falls out, then there's an issue.
Travlr
Well-known member
Maybe we should ask MCR to clarify... There's too much room in something like this for misunderstanding.
50/50Farms
Well-known member
That's fair.
And for what it's worth, they do give beeves alcohol in Japan from what I've heard.
That particular steer went longer on feed then usual, the cross of lowline Angus made it a challenge to put weight on him... especially with 75% wagyu.
Our ranch concentrats on one thing, the best tasting, cleanest beef we can raise in a very low stress environment.
We have a trademark product, Healthy Legacy Wagyu (tm).
50/50 is correct, we are in a specialty market. Average $11 lb processed. Usually purchased one year or two years in advance.
There are many Wagyu ranches that will go to 30 months+ trying to reach BMS of 12 or Japanese classification A5.
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