Feeding for retail

[Anonymous]

We have fed out calves for our own eating enjoyment, but now we are doing it for customers. I realize that weight and time are not the best endpoints, but short of ultrasound for back fat thickness and marbling, what other clues do you all use? I want to get some degree of marbling (low to middle choice)on our Angus sired calves. I might also do the ultrasound, what back fat thickness do you aim for, I think I heard 0.8-o.9 cm?

Thanks, Bill

 

[Anonymous]

> We have fed out calves for our own
> eating enjoyment, but now we are
> doing it for customers. I realize
> that weight and time are not the
> best endpoints, but short of
> ultrasound for back fat thickness
> and marbling, what other clues do
> you all use? I want to get some
> degree of marbling (low to middle
> choice)on our Angus sired calves.
> I might also do the ultrasound,
> what back fat thickness do you aim
> for, I think I heard 0.8-o.9 cm?

> Thanks, Bill

I would say a back fat thickness of about 1/2 inch. You will have to convert to centermeters.



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