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I need input on a new bull
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<blockquote data-quote="snake67" data-source="post: 955419" data-attributes="member: 17764"><p>Actually I think you missed a great number of potential animals.</p><p></p><p>As I am not one to promote any breed specifically - despite my known preference for Horned Herfs! LOL - I would simply make the following suggestions.</p><p></p><p>Whatever you use for clean-up, make sure it is another colour.</p><p></p><p>This makes it really easy to see who was AI'd and who was not.</p><p></p><p>There are a multitude of black animals out there - in fact so many that there are now far too many "registered bulls" that in fact should have been made into hamburger.</p><p></p><p>You can also look at something to turn your animals tan in colour. Charolais pops into my head as one a many potentials. And if you have any decent frame size on your cows there will be no issues calving.</p><p></p><p>Tans and baldies are often the top sellers at market. If you plan to do farm gate freezer sales you do not care what the market does - except for serious culls - and they will take a hit no matter the colour.</p><p></p><p>If you think too much you will simply screw yourself. Find something easy to handle, quiet and go from there. Bulls sell easy at the market - so any mistakes are easily corrected.</p><p></p><p>Big thing - do not go "specialty" and do not spend a bunch of cash. This is a clean up bull - not something for you to better your herd with.</p><p></p><p>When you take their clothes off - all things being equal and the feed program being equal - Angus is no better than Maine, is no better than ..... you pick one. Once they are on the plate they pretty much all taste good if raised right and cooked right. Ever meet someone who did not say their breed of cattle tastes great?</p><p></p><p>Fact is - as I stated - other than marketing - the right feed program and the right slaughter, and the right aging and butchering will nearly always give you a great steak or roast - as long as the cook does not ruin it! </p><p></p><p>So keep your money in your jeans pocket - and for that matter - look at your own herd for that potential clean up bull if you are prepared to handle his calves as the same colour and markings - it would be your cheapest and under the right circumstances - the best solution.</p><p></p><p>Have fun and best to all</p><p></p><p>Bez</p></blockquote><p></p>
[QUOTE="snake67, post: 955419, member: 17764"] Actually I think you missed a great number of potential animals. As I am not one to promote any breed specifically - despite my known preference for Horned Herfs! LOL - I would simply make the following suggestions. Whatever you use for clean-up, make sure it is another colour. This makes it really easy to see who was AI'd and who was not. There are a multitude of black animals out there - in fact so many that there are now far too many "registered bulls" that in fact should have been made into hamburger. You can also look at something to turn your animals tan in colour. Charolais pops into my head as one a many potentials. And if you have any decent frame size on your cows there will be no issues calving. Tans and baldies are often the top sellers at market. If you plan to do farm gate freezer sales you do not care what the market does - except for serious culls - and they will take a hit no matter the colour. If you think too much you will simply screw yourself. Find something easy to handle, quiet and go from there. Bulls sell easy at the market - so any mistakes are easily corrected. Big thing - do not go "specialty" and do not spend a bunch of cash. This is a clean up bull - not something for you to better your herd with. When you take their clothes off - all things being equal and the feed program being equal - Angus is no better than Maine, is no better than ..... you pick one. Once they are on the plate they pretty much all taste good if raised right and cooked right. Ever meet someone who did not say their breed of cattle tastes great? Fact is - as I stated - other than marketing - the right feed program and the right slaughter, and the right aging and butchering will nearly always give you a great steak or roast - as long as the cook does not ruin it! So keep your money in your jeans pocket - and for that matter - look at your own herd for that potential clean up bull if you are prepared to handle his calves as the same colour and markings - it would be your cheapest and under the right circumstances - the best solution. Have fun and best to all Bez [/QUOTE]
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