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Grab the popcorn and your brass knuckles!
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<blockquote data-quote="Mr. Greenjeans" data-source="post: 1079063" data-attributes="member: 7085"><p>So there we have it. In summary, the color of cattle fur of which none, hopefully, shows up on the plate is the predominant concern and guiding force in todays market. We are relegated to this mantra even on an imaginary media such as this board. My great-grandfather, in essence, guessed correctly with the knowledge he had at the time and left our family of raising quality black cattle simply because "black is best".</p><p></p><p>Just so you know, our extended family with their adjoining ranches raise purebred Angus, purebred Brangus, purebred Charolais, and I just recently entered the Gelbvieh arena. In order to begin a Gelbvieh operation, I had to drive 350 miles east to buy a bull and have heifers shipped from 370 miles north. To me they are a minor breed due to these availability obstacles -- limited in availability, but AI services can negate that concern quickly.</p><p></p><p>JWBrahman, I plan on further utilizing the cattlerange.com website as you suggested. </p><p>Taurus, I also understand that Aubrac are a lean beef but covering a herd of graze-efficient mommas with a genetically tested Angus with high marks for calpastatin and calpain can quickly give a result that is desired. </p><p></p><p>We have a Longhorn cow that is solid red, 800 lbs and sports a level of fecundity that all breeders could only hope for. In 9 years she as given birth to 10 calves that weaned a 65% of her weight and have all been solid black thanks to the Angus bulls used and her consistent coloring. Her calves consistently bring 95% of the price per pound of the "quality stock". Another longhorn consistently has line-back calves that are BETTER CALVES year in and year out but sell at 75% of the "quality stock". We just laugh at the "silly solid black thing" the market prefers. That better calf usually ends up on my plate since my wife prefers the lack of grease from the 1/2 Longhorn 1/2 Angus.</p><p></p><p>In conclusion, Angus is best (when covered by my Gelbvieh bulls), Charolais make great smokey calves when crossed with Angus, Murray Grey would be a simple alternative but it's not so simple, Shorthorns got screwed, Longhorns screw things up, Aubracs are too lean as are most commercial end products, Tarentaise are not to be mentioned, Irish Blacks are unmentionable, and Limousin and Salers are crazy unless they aren't. </p><p></p><p>Got it. :bang:</p></blockquote><p></p>
[QUOTE="Mr. Greenjeans, post: 1079063, member: 7085"] So there we have it. In summary, the color of cattle fur of which none, hopefully, shows up on the plate is the predominant concern and guiding force in todays market. We are relegated to this mantra even on an imaginary media such as this board. My great-grandfather, in essence, guessed correctly with the knowledge he had at the time and left our family of raising quality black cattle simply because "black is best". Just so you know, our extended family with their adjoining ranches raise purebred Angus, purebred Brangus, purebred Charolais, and I just recently entered the Gelbvieh arena. In order to begin a Gelbvieh operation, I had to drive 350 miles east to buy a bull and have heifers shipped from 370 miles north. To me they are a minor breed due to these availability obstacles -- limited in availability, but AI services can negate that concern quickly. JWBrahman, I plan on further utilizing the cattlerange.com website as you suggested. Taurus, I also understand that Aubrac are a lean beef but covering a herd of graze-efficient mommas with a genetically tested Angus with high marks for calpastatin and calpain can quickly give a result that is desired. We have a Longhorn cow that is solid red, 800 lbs and sports a level of fecundity that all breeders could only hope for. In 9 years she as given birth to 10 calves that weaned a 65% of her weight and have all been solid black thanks to the Angus bulls used and her consistent coloring. Her calves consistently bring 95% of the price per pound of the "quality stock". Another longhorn consistently has line-back calves that are BETTER CALVES year in and year out but sell at 75% of the "quality stock". We just laugh at the "silly solid black thing" the market prefers. That better calf usually ends up on my plate since my wife prefers the lack of grease from the 1/2 Longhorn 1/2 Angus. In conclusion, Angus is best (when covered by my Gelbvieh bulls), Charolais make great smokey calves when crossed with Angus, Murray Grey would be a simple alternative but it's not so simple, Shorthorns got screwed, Longhorns screw things up, Aubracs are too lean as are most commercial end products, Tarentaise are not to be mentioned, Irish Blacks are unmentionable, and Limousin and Salers are crazy unless they aren't. Got it. :bang: [/QUOTE]
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