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I'm still at it...which breed?
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<blockquote data-quote="Anonymous" data-source="post: 4663"><p>If your main market is going to be freezer beef I highly doubt that most of your customers will care what breed your cattle are. They are going to be most concerned about having a consistent, flavorful, and tender piece of meat.</p><p></p><p>Consequently, I would select good crossbred cows to start with. Research shows that crossbred cows are more efficient and will stay productive in the herd longer than their purebred half siblings. One of the best, and quickly becoming one of the most popular crossbred cows is a Gelbvieh/Angus or Gelbvieh/Red Angus.</p><p></p><p>Since you will be selling primarily freezer beef (I assume to people that will pay a premium for quality) you will want to maintain at least 1/2 British breeding (includes Angus, Hereford, Shorthorn, Galloway, and South Devon). So your bull should be at least 1/2 of one of the British breeds listed above. However, you may give up some performance with Galloways, Herefords, and Shorthorns.</p><p></p><p>If you are concerned about giving up performance, you may want to breed your Gelbvieh/Angus cows to a good hybrid bull that is half British and half Continental (i.e. Charolais, Limousin, Simmental, Gelbvieh, etc.). The resulting progeny from your crossbred cows and bulls will still be 1/2 British and 1/2 Continental, which should result in good marbling, high yielding carcasses.</p></blockquote><p></p>
[QUOTE="Anonymous, post: 4663"] If your main market is going to be freezer beef I highly doubt that most of your customers will care what breed your cattle are. They are going to be most concerned about having a consistent, flavorful, and tender piece of meat. Consequently, I would select good crossbred cows to start with. Research shows that crossbred cows are more efficient and will stay productive in the herd longer than their purebred half siblings. One of the best, and quickly becoming one of the most popular crossbred cows is a Gelbvieh/Angus or Gelbvieh/Red Angus. Since you will be selling primarily freezer beef (I assume to people that will pay a premium for quality) you will want to maintain at least 1/2 British breeding (includes Angus, Hereford, Shorthorn, Galloway, and South Devon). So your bull should be at least 1/2 of one of the British breeds listed above. However, you may give up some performance with Galloways, Herefords, and Shorthorns. If you are concerned about giving up performance, you may want to breed your Gelbvieh/Angus cows to a good hybrid bull that is half British and half Continental (i.e. Charolais, Limousin, Simmental, Gelbvieh, etc.). The resulting progeny from your crossbred cows and bulls will still be 1/2 British and 1/2 Continental, which should result in good marbling, high yielding carcasses. [/QUOTE]
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I'm still at it...which breed?
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