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Feeding for retail
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<blockquote data-quote="Anonymous" data-source="post: 16826"><p>> We have fed out calves for our own</p><p>> eating enjoyment, but now we are</p><p>> doing it for customers. I realize</p><p>> that weight and time are not the</p><p>> best endpoints, but short of</p><p>> ultrasound for back fat thickness</p><p>> and marbling, what other clues do</p><p>> you all use? I want to get some</p><p>> degree of marbling (low to middle</p><p>> choice)on our Angus sired calves.</p><p>> I might also do the ultrasound,</p><p>> what back fat thickness do you aim</p><p>> for, I think I heard 0.8-o.9 cm?</p><p></p><p>> Thanks, Bill</p><p></p><p>I would say a back fat thickness of about 1/2 inch. You will have to convert to centermeters.</p><p></p><p></p><p></p><p> <a href="mailto:sillco@compufort.com">sillco@compufort.com</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 16826"] > 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. [email=sillco@compufort.com]sillco@compufort.com[/email] [/QUOTE]
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