Grain vs Grass Finished

[sstterry]

Here is a good example for those that are interested. Notice the difference in fat color also.

 

[bird dog]

Lot of marbeling on that Wagyu but geez look at all the fat that has to be trimmed.

 

[Jeanne - Simme Valley]

I wouldn't think that is a typical Wagyu carcass weighing 1000#. Even if it's a crossbred or straight, it was fed a really long time to weigh that much. You sure can see the color difference in the grassfed.
It would be nice to know the AGE of each carcass. My guess is it takes longer to get a 700# grass fed than a 1000# Wagyu/cross grain fed.
Always nice to compare apples to apples. Time is money.

 

[Travlr]

I've never seen fat that color on a younger animal. I haven't seen everything, but that looks like and older animal to me.

 

[rocket2222]

First part of this video is where the go pick one out.

 

[Travlr]

First part of this video is where the go pick one out.

Holy cow... the amount of trimmed fat!!! 20 minutes in... They say they save it to be mixed in ground venison and I suppose other things... but that's a LOT of waste. I like fat, but I want something substantial underneath it.

 

[StrojanHerefords]

Here is a good example for those that are interested. Notice the difference in fat color also.

After I heard "Normal Grainfed Cow," I realized that those guys don't know what they are talking about.

 

[Mountaintown Creek Ranch]

I wouldn't think that is a typical Wagyu carcass weighing 1000#. Even if it's a crossbred or straight, it was fed a really long time to weigh that much. You sure can see the color difference in the grassfed.
It would be nice to know the AGE of each carcass. My guess is it takes longer to get a 700# grass fed than a 1000# Wagyu/cross grain fed.
Always nice to compare apples to apples. Time is money.

We have a full blood Wagyu steer right now that will be harvested in January. Last weight was 932 @ 15 months. Last one we harvested was 1150 at 24 months.

 

[Mountaintown Creek Ranch]

Our Avg hot carcass weight is around 850. The Angus x is about 10% more

 

[Jeanne - Simme Valley]

"We have a full blood Wagyu steer right now that will be harvested in January. Last weight was 932 @ 15 months. Last one we harvested was 1150 at 24 months."

MCR - to clarify - last full blood Wagyu steer was 1150 - LIVE WEIGHT or HCW - at 24 months of age.

 

[Mountaintown Creek Ranch]

Right above your post 850 avg.
I can't compare where the steer is currently against a HCW.
That's why I referenced live weight.

 

[Jeanne - Simme Valley]

Yes - that's what I "assumed" but was just double checking.
For the guys in the video to have a "fullblood" at 1000#- it had to have quite a bit of age on it.

 

[Mountaintown Creek Ranch]

Me and my buddy Tom in S Georgia run about the same harvest numbers. Although he does a heck a lot more Wagyu than I do.
"Fullblood includes Akaushi.
With the Akaushi influence we have been able to get better weights and MUCH better milkers ( Jap BLK not good milkers ). Jap blk is marbling and tenderness. We have never went over 24 months.
I expect to hang one at 900 soon .... These 3 are our " influencers"

 

[Jeanne - Simme Valley]

Yes, they have some meat on them! Wagyu is all hide and bones. Extra marbling just doesn't excite me at all. A choice steak is plenty marbling to me.
When you add no meat to the equation, I really am not interested. If you can market your carcasses under the Wagyu and grass fed "hypes" to get more money AND get more meat, you should be doing well.

 

[Mountaintown Creek Ranch]

For us marbling is important...but not as important as over doing the marbling.
I believe it has to have some marbling to give it that excellent taste.
But we going nowhere near A5, have no desire to eat steak that tastes like butter lol.
The lowest that I know anyone sells wagyu in this area is around $7,000 for a whole carcass and that includes $1,000 process allowance.

 

[Travlr]

For us marbling is important...but not as important as over doing the marbling.
I believe it has to have some marbling to give it that excellent taste.
But we going nowhere near A5, have no desire to eat steak that tastes like butter lol.
The lowest that I know anyone sells wagyu in this area is around $7,000 for a whole carcass and that includes $1,000 process allowance.

Reminds me of when tulips were worth a lot of money, and Beany Babies... and lately mini-cows.

I figure at some point the Wagyu bubble will burst.

 

[sstterry]

If I ever retire, I wouldn't mind buying some Akushi embryos to play around with and maybe for my own personal consumption.

 

[Mountaintown Creek Ranch]

Not " IF "
WHEN I retire..... You Probably need to start using that word.

 

[kenny thomas]

Not " IF "
WHEN I retire..... You Probably need to start using that word.

When i retired i envisioned lots of taking it easy, fishing and hunting. Other than a few hours on Sunday i work every day.

 

[Travlr]

When i retired i envisioned lots of taking it easy, fishing and hunting. Other than a few hours on Sunday i work every day.

Often wonder how I ever had the time to work for a paycheck...