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Heifer Finishing
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<blockquote data-quote="Alan" data-source="post: 741825" data-attributes="member: 378"><p>first off welcome to the boards, good info so far. One thing I'll add is I always do a final worming before slaughter, meaning if I use Merial Ivomec injectable plus (not a plug it's just what I use) the animal can't be slaughtered for at least 49 days, good time to continue graining. You can use the Merial pour on wormer (epernix (sp)) with no slaughter restrictions, but I would give it a couple of weeks to work. When you worm the cattle get more efficient use of the feed...your not feeding more to support parisites. Also the Ivomec plus gets liver flukes..... assuming everone likes liver <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /> . Nothing like eating a great steak from a parisite free carcuss. Also, after slaughter I like to hang the beef for at least 14 days before they cut and wrap it. BTW I just had one slaughtered 16 days ago, hung for 15 days, going to pick it up today, Rib Eye steak and baked potato off the grill tomorrow ;-) . Good luck and enjoy!</p><p></p><p>Alan </p><p></p><p>Backhoe wrote;</p><p> </p><p></p><p>Where was your mind? <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /> that's just the kind of typo I would have made or may make with the Rib Eye tomorrow.</p><p></p><p>Alan</p></blockquote><p></p>
[QUOTE="Alan, post: 741825, member: 378"] first off welcome to the boards, good info so far. One thing I'll add is I always do a final worming before slaughter, meaning if I use Merial Ivomec injectable plus (not a plug it's just what I use) the animal can't be slaughtered for at least 49 days, good time to continue graining. You can use the Merial pour on wormer (epernix (sp)) with no slaughter restrictions, but I would give it a couple of weeks to work. When you worm the cattle get more efficient use of the feed...your not feeding more to support parisites. Also the Ivomec plus gets liver flukes..... assuming everone likes liver :D . Nothing like eating a great steak from a parisite free carcuss. Also, after slaughter I like to hang the beef for at least 14 days before they cut and wrap it. BTW I just had one slaughtered 16 days ago, hung for 15 days, going to pick it up today, Rib Eye steak and baked potato off the grill tomorrow ;-) . Good luck and enjoy! Alan Backhoe wrote; Where was your mind? :D that's just the kind of typo I would have made or may make with the Rib Eye tomorrow. Alan [/QUOTE]
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