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Cattle Boards
Grasses, Pastures & Hay
Greg Judy and Profit per Acre
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<blockquote data-quote="bird dog" data-source="post: 1662470" data-attributes="member: 5381"><p>Packers want uniform mid sized animals. Uniform carcasses produce uniform cuts to fit the boxes sold to the restaurant and grocery business. Sure their are some high dollar restaurants that want big cuts but they are the minority. If a Texas Roadhouse type eatery has 8 oz steaks are their menu, you can bet every one in the box they buy will be very close to that weight. </p><p>If the packing plant employee has a steak they weighs 10 oz, it will be trimmed to match the box size. The rest goes to burger. </p><p></p><p>A good calf buyer wants moderation. They don't want the ones that finish out to big nor to small. </p><p></p><p>For my area. the 1100 to 1200 lb cow weaning off a 650 lb calf seems to work best. I can wean them for 45 days and they will be hardened 725lb'ers ready to go to the feed lot.</p></blockquote><p></p>
[QUOTE="bird dog, post: 1662470, member: 5381"] Packers want uniform mid sized animals. Uniform carcasses produce uniform cuts to fit the boxes sold to the restaurant and grocery business. Sure their are some high dollar restaurants that want big cuts but they are the minority. If a Texas Roadhouse type eatery has 8 oz steaks are their menu, you can bet every one in the box they buy will be very close to that weight. If the packing plant employee has a steak they weighs 10 oz, it will be trimmed to match the box size. The rest goes to burger. A good calf buyer wants moderation. They don't want the ones that finish out to big nor to small. For my area. the 1100 to 1200 lb cow weaning off a 650 lb calf seems to work best. I can wean them for 45 days and they will be hardened 725lb'ers ready to go to the feed lot. [/QUOTE]
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