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<blockquote data-quote="Jeanne - Simme Valley" data-source="post: 1749897" data-attributes="member: 968"><p>Sorry - been gone to a show.</p><p>Murry, if WSC is NOT available, I would go for the cracked corn. Hopefully it is not pulverized like they do around here (mostly dust). I have never fed barley, but others may comment. I "thought" hubby said you could only use a certain percent of barley in the ration.</p><p></p><p>Corn is carbs - you need carbs to put on fat - think about yourself. Steak = protein</p><p>potatoes = carbs. </p><p></p><p>Personally, I never use any source of sweet feed because my ultimate goal is straight corn and once they have sweet taste, it is sometimes difficult to drop the "sweet". (LOL Just like us!!) But, as SSTTERRY stated, he does start out with sweet. (glad the WSC is a winner!!)</p><p>I take weaned calves and put them on WSC with a protein so the ration is about 14% protein. As they increase intake, I increase # of WSC. I do not increase the # of protein. So this automatically lowers the amount of protein in the ration. By the time they are 800-900#, they only need about a 10-12% protein. Some of their protein intake can be from their hay/grass, so I drop all protein supplements when they are about 800#. </p><p>I feed out only my fall born steers (Sept/Oct - 3-5 head). They are butchered in October (12 or 13 months of age) and been averaging about 760# hot carcass, choice, YG 2. But, my calves are growthy at weaning. I watch them closely for accidosis, and push them like heck. I'm actually feeding out 5 right now, and made an appointment for 2 to be butchered in Dec., after deer season, because they may take longer.</p><p>I sell my spring born steers to a feedlot that is also a processor of his own cattle. I had so many freezer beef new customers, that I contacted him for carcasses/processed. He butchered 2 that he purchased from me, couple weeks ago - 766# and 748# - but they were Jan/Feb born so they were more like 16 months old (purchased last October).</p><p>So, basically same genetics just pushed differently. There is no "right answer" to finishing out steers. It is easier to finish out an older steer - but the older they get - the tougher they get. Just a balancing act as to what fits your program. No wrong way just as long as you get a good "finish" on them. You should see fat in the flank, sides of tailhead, and brisket - plus be able to feel a layer of fat over their ribs. Some breeds need more fat to get marbling, some less.</p><p>I don't have the "space" to feed out steers in the winter. All lots are tied up with females of different age/pregnancy groups. Having steers here in Nov & Dec is going to be difficult this fall.</p><p>Also, remember, if you finish them out in the summer and they are on grass and grain, their fat may be yellow from the carotein (sp?) in the grass. I don't "think" it changes the taste??</p></blockquote><p></p>
[QUOTE="Jeanne - Simme Valley, post: 1749897, member: 968"] Sorry - been gone to a show. Murry, if WSC is NOT available, I would go for the cracked corn. Hopefully it is not pulverized like they do around here (mostly dust). I have never fed barley, but others may comment. I "thought" hubby said you could only use a certain percent of barley in the ration. Corn is carbs - you need carbs to put on fat - think about yourself. Steak = protein potatoes = carbs. Personally, I never use any source of sweet feed because my ultimate goal is straight corn and once they have sweet taste, it is sometimes difficult to drop the "sweet". (LOL Just like us!!) But, as SSTTERRY stated, he does start out with sweet. (glad the WSC is a winner!!) I take weaned calves and put them on WSC with a protein so the ration is about 14% protein. As they increase intake, I increase # of WSC. I do not increase the # of protein. So this automatically lowers the amount of protein in the ration. By the time they are 800-900#, they only need about a 10-12% protein. Some of their protein intake can be from their hay/grass, so I drop all protein supplements when they are about 800#. I feed out only my fall born steers (Sept/Oct - 3-5 head). They are butchered in October (12 or 13 months of age) and been averaging about 760# hot carcass, choice, YG 2. But, my calves are growthy at weaning. I watch them closely for accidosis, and push them like heck. I'm actually feeding out 5 right now, and made an appointment for 2 to be butchered in Dec., after deer season, because they may take longer. I sell my spring born steers to a feedlot that is also a processor of his own cattle. I had so many freezer beef new customers, that I contacted him for carcasses/processed. He butchered 2 that he purchased from me, couple weeks ago - 766# and 748# - but they were Jan/Feb born so they were more like 16 months old (purchased last October). So, basically same genetics just pushed differently. There is no "right answer" to finishing out steers. It is easier to finish out an older steer - but the older they get - the tougher they get. Just a balancing act as to what fits your program. No wrong way just as long as you get a good "finish" on them. You should see fat in the flank, sides of tailhead, and brisket - plus be able to feel a layer of fat over their ribs. Some breeds need more fat to get marbling, some less. I don't have the "space" to feed out steers in the winter. All lots are tied up with females of different age/pregnancy groups. Having steers here in Nov & Dec is going to be difficult this fall. Also, remember, if you finish them out in the summer and they are on grass and grain, their fat may be yellow from the carotein (sp?) in the grass. I don't "think" it changes the taste?? [/QUOTE]
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