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Grain finish mixtures
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<blockquote data-quote="Jeanne - Simme Valley" data-source="post: 1775315" data-attributes="member: 968"><p>Protein is needed - but - you only need about a 14% protein ration as weaned calves. Reducing that to about 10-12% max for finishing (remember hay has protein also).</p><p>You don't need to be fancy. WSC with a protein added to make it 14% ration (corn is 9% protein). You should start with 1% of their BW - that is a safe amount. Should increase slowly - wait at least 7 days to get the bugs right before upping the amount. Keep increasing as long as they completely clean it up.</p><p>Generally, we butcher at 12 to 13 months of age, with an average around 750# HCW.</p><p>A buyer just came. Said they would NEVER buy store meat again. Even the hamburg makes it worth it.</p><p>I charged $3.75/lb HCW this year, they pay butcher fees.</p></blockquote><p></p>
[QUOTE="Jeanne - Simme Valley, post: 1775315, member: 968"] Protein is needed - but - you only need about a 14% protein ration as weaned calves. Reducing that to about 10-12% max for finishing (remember hay has protein also). You don't need to be fancy. WSC with a protein added to make it 14% ration (corn is 9% protein). You should start with 1% of their BW - that is a safe amount. Should increase slowly - wait at least 7 days to get the bugs right before upping the amount. Keep increasing as long as they completely clean it up. Generally, we butcher at 12 to 13 months of age, with an average around 750# HCW. A buyer just came. Said they would NEVER buy store meat again. Even the hamburg makes it worth it. I charged $3.75/lb HCW this year, they pay butcher fees. [/QUOTE]
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