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finishing out beef question
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<blockquote data-quote="El_Putzo" data-source="post: 158301" data-attributes="member: 1017"><p>This is how we do it.</p><p></p><p>In the spring, pick a yearling steer that would otherwise be discounted at the sale barn (for color or some other non desireable trait). Turn it back out on grass with the cows until Aug 1. Around Aug 1, bring it back in when we take the bulls away from the cows. Feed it with the bulls starting out slow and building to about 10 lbs of a 12-13% grain per day. Around Sept 1 we bring him into the small lot behind the barn to keep him from running around much, keeping him off grass, and so we can feed him extra. Start ramping up his feed until he gets to around 25-30lbs per day. Do this for about 60 days. Nov 1 (about 30 days before slaughter) switch him over to straight corn. Butcher around Dec 1.</p><p></p><p>This usually gets them plenty fat for us. Usually they end up between 1100 and 1200 lbs. Quarters dress out around 350 lbs. Our butcher lets them hang for a minimum of 14 days, usually around 17-18. I charged $1.45 per lb for the half I just sold, plus the processor charges 42 cents for processing. So, the guys I sold to got theirs for $1.87/lb total. I talked to the guy at the butcher shop and he told me I sold it too cheap. The going rate in this area is $1.55/lb for a front quarter and $1.75 for a rear quarter. I guess I shorted myself about 20 cents per lb. Good thing it was only a half. The only good thing about it is I work with the guys I sold it too and I get to remind them daily of how they pretty stole that beef from me and that I'm a poor lowly farmer. :lol:</p></blockquote><p></p>
[QUOTE="El_Putzo, post: 158301, member: 1017"] This is how we do it. In the spring, pick a yearling steer that would otherwise be discounted at the sale barn (for color or some other non desireable trait). Turn it back out on grass with the cows until Aug 1. Around Aug 1, bring it back in when we take the bulls away from the cows. Feed it with the bulls starting out slow and building to about 10 lbs of a 12-13% grain per day. Around Sept 1 we bring him into the small lot behind the barn to keep him from running around much, keeping him off grass, and so we can feed him extra. Start ramping up his feed until he gets to around 25-30lbs per day. Do this for about 60 days. Nov 1 (about 30 days before slaughter) switch him over to straight corn. Butcher around Dec 1. This usually gets them plenty fat for us. Usually they end up between 1100 and 1200 lbs. Quarters dress out around 350 lbs. Our butcher lets them hang for a minimum of 14 days, usually around 17-18. I charged $1.45 per lb for the half I just sold, plus the processor charges 42 cents for processing. So, the guys I sold to got theirs for $1.87/lb total. I talked to the guy at the butcher shop and he told me I sold it too cheap. The going rate in this area is $1.55/lb for a front quarter and $1.75 for a rear quarter. I guess I shorted myself about 20 cents per lb. Good thing it was only a half. The only good thing about it is I work with the guys I sold it too and I get to remind them daily of how they pretty stole that beef from me and that I'm a poor lowly farmer. :lol: [/QUOTE]
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