True Grit Farms":2wpos070 said:
Just because a breed of cattle does well in a certain environment, doesn't mean it's a good eating experience. CAB excels on the dinner plate as steaks, the southern heat tolerant breeds make great hamburgers. Finding a happy medium between the two is what I'm looking for.
CB, have you ever ate any venison from the corn belt? Venison from the corn belt has more of a beef flavor and is a more tender piece of meat. Open your eyes to the big picture, everyone isn't so lucky to be from the south.
Environmental adaptability is the first thing you should select for in a cow. Then select a bull that produces the kind of calf you are looking for. There are Santa Gertrudis and Brangus breeders selecting for improved carcass traits so don't let that stop you. A 3/8 blood bull (Gert or Brangus) on your English bred will produce a calf with less than 1/4 blood Brahman influence (actually 3/16). Buyers here will place those 3/16 influence calves right on the same orders as the best calves and never bat an eye.
What goes through an order buyers mind?
1) Does the calf fit an order I have?
2) What is the sex of the calf? Is it a bull, steer or heifer?
3)What is the estimated quality?
4) What does the calf weigh?
5) Is the calf the right color?
6) Does it fit my money?
It is all about perception AND it has to be done in 8 to 12 seconds. At nearly all the sales here, the cattle are weighed as they leave the ring so you have to be pretty good at estimating weight.
Check this video:
https://www.youtube.com/watch?v=EBA_kHwf54c