increasing carcase weight?

[Old_man_emu]

In my current position I'm managing a self replacing herd of Angus cows turning off steer progeny at 12-13months to a local butcher for an average cold carcase weight of 240kg (530lbs) or better.
I have to stay with Angus for now although I am working on twisting the bosses arms to go to a terminal sire (but lets avoid that discussion), and carcase wts are around 56-59%.
I'm looking for bulls/semen that are a little to the left of mainstream genetics to help maintain or increase carcase weights and still breed a good line of moderate cows around 650kg (1430lbs).
Any suggestions???

 

[AllForage]

What is the feed program for the steers?

 

[Old_man_emu]

What is the feed program for the steers?

Sorry I realised after posting that I forgot to make mention of the feed.
At weaning or even just before I use a high energy high protein syrup type supplement with roughage, usually silage or hay and introduce them to good forage, usually an oat crop, ryegrass or similiar.
If anything I am walking a knife edge on the feed side.
I think all I can do (without crossbreeding) is try increasing muscle a little more and focus on eye muscle and 400 day wt EBV's whilst still trying to keep other traits in balance.

 

[AllForage]

So if you are essentially forage finishing at 12-13 months and getting 530, I thinks that is pretty dang good in my opinion. If you could hold them longer you will see the carcass increase for sure. They are not fully mature at that young age. Not sure if any genetics will help at that young of an age.

 

[Old_man_emu]

That weight is what the butcher is looking for, I have stretched him to around 570, but really I want to try and crack the 60% dressing percentage.
I know that some of the continental breeds are dressing in the low 60's commercially and pushing 65% for heavily feed show steers. I just at a point now where I'm looking for every extra 1/2 or 1% that I can squeeze out of the cattle.

 

[AllForage]

Maybe someone else can add something, but dressing percentage shOuld increase with age. I think they are not mature enough. Crossbreeding might help you squeeze 40 more pounds.

 

[dun]

Maybe someone else can add something, but dressing percentage shOuld increase with age. I think they are not mature enough.

My thoughts exactly

 

[AllForage]

Emu,

I am curious to the end use of your animals. How is the meat processed or sold as? I would have to believe it would be extremely lean even by euro standards albeit probably very tender.

 

[Old_man_emu]

Emu,

I am curious to the end use of your animals. How is the meat processed or sold as? I would have to believe it would be extremely lean even by euro standards albeit probably very tender.

Cattle straight from the abattoir and hang for 4 day to a week in the chiller at the butcher pimp. The rumps I've had have had about 12 mm of fat and they would have atleast 7 or 8 no the ribs. One day when the butcher has the time i will take some pics.
The syrup I feed is the equivalent of grain feeding and they could be on that feed for 90 to 120 days.

 

[TexasBred]

Emu,

I am curious to the end use of your animals. How is the meat processed or sold as? I would have to believe it would be extremely lean even by euro standards albeit probably very tender.

Cattle straight from the abattoir and hang for 4 day to a week in the chiller at the butcher pimp. The rumps I've had have had about 12 mm of fat and they would have atleast 7 or 8 no the ribs. One day when the butcher has the time i will take some pics.
The syrup I feed is the equivalent of grain feeding and they could be on that feed for 90 to 120 days.[/quote]

Can you give us more info on this product? Specs?

 

[Old_man_emu]

the syrup is a bi-product of ethanol production, usually from wheat. From memory it's over 12 or 13% M.E. and 20+ protein. I start them on about 1.2 kg per day build up to 3 or 4.

 

[AllForage]

With the 12mm are you referring to backfat? What does the marbling look like?

 

[Old_man_emu]

Yes back fat, that's all he is looking for on bodies that size. Marlbing is minimal but there is a bit. The butcher isn't fused by marbling, i don't think his customers are really aware of it and would probably actually react poorly to highly marbled meat.

 

[RockingW]

I am no expert, nor have I used them personally but I have found a breed online that sounds very interesting called Irish Blacks. They have been line bred for 40 years and are boasting carcass weights in the 60's%. Might be worth taking a look at??

 

[bse]

Look at sav 707 Rito 9969 he has a 365 day adj. wt, 1522lbs looks like a 5.75frame bull. He should increase your carcass wt not sure about percentage. I think down there you can get him at world wide sires.

 

[AussieLim]

Hello Emu,

I can see from your profile that you are in Australia and what you are describing is probably rather close to a milk vealer type market (Calf sold direct off cow finished at 8-11months of age)
This domestic market is common in the Southern parts of South Australia & Victoria with the grass-fed vealers going to everyday butchers.
So with that been said what makes the ideal vealer and or domestic type carcase?? Euro X British which in our case is Black Limousin sires over Angus cows. Why?? Angus have the milk ability and finish (fat) to pass onto their progeny and the Limousin adds 40-60kgs more weight for age + yield and muscle benifits. Our milk vealers consistently sell off cow and lucerne/grass pastures at 10mths weighing 350-400kgs live and are paid a 5-10cent kilo/live premium due to their yielding capabilities.

Why Black Limousins?? simple really...in Australia we currently receive premiums in the live market place for Black cattle so working with this advantage with insure you receive the premiums being had.

Not pushing our product but if you wish to learn more about Black Limousins and or Lim-Flex (Limo X Angus) sires feel free to visit our website: www.ravenlimousin.com.au

Lim-Flex offers hybrid vigor and yield benefits without changing traditional current Angus dominated markets.

 

[AussieLim]

Hello Emu,

I can see from your profile that you are in Australia and what you are describing is probably rather close to a milk vealer type market (Calf sold direct off cow finished at 8-11months of age)
This domestic market is common in the Southern parts of South Australia & Victoria with the grass-fed vealers going to everyday butchers.
So with that been said what makes the ideal vealer and or domestic type carcase?? Euro X British which in our case is Black Limousin sires over Angus cows. Why?? Angus have the milk ability and finish (fat) to pass onto their progeny and the Limousin adds 40-60kgs more weight for age + yield and muscle benifits. Our milk vealers consistently sell off cow and lucerne/grass pastures at 10mths weighing 350-400kgs live and are paid a 5-10cent kilo/live premium due to their yielding capabilities.

Why Black Limousins?? simple really...in Australia we currently receive premiums in the live market place for Black cattle so working with this advantage with insure you receive the premiums being had.

Not pushing our product but if you wish to learn more about Black Limousins and or Lim-Flex (Limo X Angus) sires feel free to visit our website: www.ravenlimousin.com.au

Lim-Flex offers hybrid vigor and yield benefits without changing traditional current Angus dominated markets.

 

[Old_man_emu]

Hi Aussie-Lim
plenty of people in my region produce the exact type of calves you are talking about but what I do is a little different. I'm aiming at live weights of 420 to 480 at 11 to 13 months. I sell these calves direct to the butcher in lots of 5 or 6 at a time. He buys direct out of my yards so he takes case of transport and all, no agents fees, no yard fees no stress for me!
I aim at turning the calves off in July to september when its typically harder to find finished calves allowing me to demand a better price.
I have discussed using a black limo or similar with my bosses but have always been met with opposition. I am considering A.I so i might be able to introduce some limo that way.

 

[AussieLim]

I would be interested to know what your work colleges/boss has against Limos. Limousin cattle (particularily French Limousin) had a reputation for bad tempered hard doing cattle, however a lot of work has gone in to change this by many breeders and there are a lot of Limousin sires out there that are docily, well muscled, deep bodied and easy fininshing (fat cover) Your market sounds as though it would benefit from a Euro infusion and in doing so you will be reaching these weights of 420-480kgs a lot easier than straight british bred cattle.

Good luck with your search for AI sires :) If you are interested we have semen available out of our herd sire "Raven Time E1492" who will add a lot of good to any breeding program.

 

[Old_man_emu]

I would be interested to know what your work colleges/boss has against Limos. Limousin cattle (particularily French Limousin) had a reputation for bad tempered hard doing cattle, however a lot of work has gone in to change this by many breeders and there are a lot of Limousin sires out there that are docily, well muscled, deep bodied and easy fininshing (fat cover) Your market sounds as though it would benefit from a Euro infusion and in doing so you will be reaching these weights of 420-480kgs a lot easier than straight british bred cattle.

Good luck with your search for AI sires :) If you are interested we have semen available out of our herd sire "Raven Time E1492" who will add a lot of good to any breeding program.

It's not that they have anything against limo, its just that they only want straight angus. I think that a friend/s of theirs have angus and the whole popularity of them has left my owners with blinkers on.