How many pot loads do the buyers have to yank the hide off of before you start getting more money for more imput cost ? I will buy a 3000 dollar bull that will sire a beefy calf before I buy a 10k dollar bull for tenderness .
So would I, but you can still get a bull that sires high quality grade (tenderness isn;t part of quality grade) for the same money. I have't seen the high quality grading sired calves that aren;t also good beef producers.JSCATTLE":yazj9sgi said:How many pot loads do the buyers have to yank the hide off of before you start getting more money for more imput cost ? I will buy a 3000 dollar bull that will sire a beefy calf before I buy a 10k dollar bull for tenderness .
Caustic Burno":1sfkopsn said:JSCATTLE":1sfkopsn said:Texas has almost 3 times the cattle as Missouri . And mostly brahman influenced . It's regional !! I want to produce pounds because that's what pays . I've learned there is no premium at the sale barn for meat quality . That is a pure bred breeders line of bs to sell a bull . Frame score and thickness bring a premium .salebarn junkie":1sfkopsn said:In southwest missouri one of the top producing cattle regions in the country you wont find very many brahman. You very rarly see a herford bull.
30% of the US cattle herd is Brahman influenced.
Yes to both. We run a small operation, so our plan/goal is different than those that are shooting for good weight market calves at weaning time -- we have them a lot longer than that. We try to both raise very good beef for our few private beef buyers AND get a good finish on them by slaughter. We don't haul anything to market.HammondCreekRanch":3c3m6umu said:Does anyone here raise beef cattle with the goal of giving the consumer the best meat they can buy or is your goal just to raise the biggest calf because thats how you get paid ?
Hook, what you say is true, because most beef consumers buy at the grocery store; they aren't dealing with a small producer. But we have been amazed, once word got around, at the demand for our home-grown butcher beef. The first 2 we did we had to feed an extra 30 days because one of the half-buyers backed out. Then we started requiring a deposit -- not a bunch, but just enough to spank if they backed out. The next year 3 steers; this year 5, all pre-sold with deposits paid. I don't think I'm going to push our luck with 5 for next year -- some folks can make a half last more than a year. But even with 5 this year, there were people that wanted in when all were spoken for. Those customers don't ever want to buy store-bought beef again -- they know the difference now.hooknline":2pypreop said:Sad thing is most consumers don't really know good quality beef from lower quality beef. and them top it with the fact that the only thing the majority look at is price. I really don't think he average consumer gives a darn if it's the best or not as long as its middle of the road and cheap.
But there isn't any reason someone can't raise the best beef they can while also raising the best producing beef they can.
HammondCreekRanch":2jto8dc9 said:Does anyone here raise beef cattle with the goal of giving the consumer the best meat they can buy or is your goal just to raise the biggest calf because thats how you get paid ?
Kathie in Thorp":2ybzt0f1 said:...Those customers don't ever want to buy store-bought beef again -- they know the difference now.
What I mean is, freezer beef customers usally have a vested interest earlier in the outcome of the finished product. They know, like, and respect the producer, they know the animal and how it was raised, and they know the processor who will customize the product for them. Having this knowledge and time and money invested in the outcome, they, "know" the product is much better than what they can get from the, "factory produced" beef at the grocery store. I know the perception is real.