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How will this beef finish compared to a more traditional finishing method
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<blockquote data-quote="Jeanne - Simme Valley" data-source="post: 1652055" data-attributes="member: 968"><p>"cooked" barley used to be used all the time for show cattle. They said it made a different fat & the fat deposited different. I never fed it, so have no opinion on it.</p><p>[USER=38595]@ClinchValley86[/USER] thanks for compliment - but, it's the old KISS.</p><p>Others may not know what he is referring to - but, I wean, precondition & get them on WSC + protein pellets immediately. Up them weekly until I get them to full feed - feeding 2x day, free choice grass hay. When they are around 8-900# I start lowering the protein. I finish my steers at 12-13 months old and they average about 750# hanging, at Choice or High Choice. My butcher tells all his customers they should talk to me. Not rocket science. My husband was a nutritionist for a while. I just do what he taught me.</p></blockquote><p></p>
[QUOTE="Jeanne - Simme Valley, post: 1652055, member: 968"] "cooked" barley used to be used all the time for show cattle. They said it made a different fat & the fat deposited different. I never fed it, so have no opinion on it. [USER=38595]@ClinchValley86[/USER] thanks for compliment - but, it's the old KISS. Others may not know what he is referring to - but, I wean, precondition & get them on WSC + protein pellets immediately. Up them weekly until I get them to full feed - feeding 2x day, free choice grass hay. When they are around 8-900# I start lowering the protein. I finish my steers at 12-13 months old and they average about 750# hanging, at Choice or High Choice. My butcher tells all his customers they should talk to me. Not rocket science. My husband was a nutritionist for a while. I just do what he taught me. [/QUOTE]
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How will this beef finish compared to a more traditional finishing method
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