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Non-Cattle Specific Topics
Coffee Shop
Just for fun, finishing experience level
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<blockquote data-quote="farmerjan" data-source="post: 1763121" data-attributes="member: 25884"><p>We "finish" out 4-10 per year now and sell most of the beef. I will kill a jersey steer or a jersey/cross for my own freezer most every other year. But they are primarily grass fed/finished with some silage.... people want local and want beef to have some flavor, and these that are raised on grass meet the bill. Have return customers regularly. </p><p>Usually in the 1,000-1200 range when they go to kill and hang in the 5-700 range.</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1763121, member: 25884"] We "finish" out 4-10 per year now and sell most of the beef. I will kill a jersey steer or a jersey/cross for my own freezer most every other year. But they are primarily grass fed/finished with some silage.... people want local and want beef to have some flavor, and these that are raised on grass meet the bill. Have return customers regularly. Usually in the 1,000-1200 range when they go to kill and hang in the 5-700 range. [/QUOTE]
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