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Just Say No To $1 Cheeseburgers
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<blockquote data-quote="DavisBeefmasters" data-source="post: 1033468" data-attributes="member: 2263"><p>Reading this chain of posts reminds me of a few things...</p><p></p><p>1. Google and read up the 2010 Texas Agrilife Research Study on grain finished vs. grass finished beef -- the study finds that the grass finished beef is higher in saturated trans-fat; however, had no negative affects on humans... whereas, the grain finished beef promoted positive healthy affects in the subjects of the research study including a reduction in the "bad" cholesterol levels</p><p> a. Good study, limited subjects, but still a fact based research and report</p><p> b. Does this mean because I prefer grain-finished beef that I will bash grass-finished? Nope... it is a preference, if my customers want grass finished, they will get it,</p><p> if the customer wants me to find a purple cow with pink polka-dots because they like them better... well, I guess I'm going to have to find a way to do that</p><p></p><p>2. Antibiotics on grain-finished beef is not a requirement as a flat-out, broad brush, bold statement... our graining process takes about 90 to 100 days, we slowly work with the steers on building up the quantity of grain from 2 lbs/head up to 1% of their body weight... our steers are finished out up to 5 at a time, hang at 1200# at 16 months of age, no steroids, no antibiotics, and on hay and grain on a small 1/2 - 1 acre pen (which has grass and trees in it)</p><p></p><p>3. We sell directly to our customers... and also sell by auction to likely the feedlots for those calves that we don't have or do not anticipate receiving an order on</p><p></p><p>4. To each his own</p></blockquote><p></p>
[QUOTE="DavisBeefmasters, post: 1033468, member: 2263"] Reading this chain of posts reminds me of a few things... 1. Google and read up the 2010 Texas Agrilife Research Study on grain finished vs. grass finished beef -- the study finds that the grass finished beef is higher in saturated trans-fat; however, had no negative affects on humans... whereas, the grain finished beef promoted positive healthy affects in the subjects of the research study including a reduction in the "bad" cholesterol levels a. Good study, limited subjects, but still a fact based research and report b. Does this mean because I prefer grain-finished beef that I will bash grass-finished? Nope... it is a preference, if my customers want grass finished, they will get it, if the customer wants me to find a purple cow with pink polka-dots because they like them better... well, I guess I'm going to have to find a way to do that 2. Antibiotics on grain-finished beef is not a requirement as a flat-out, broad brush, bold statement... our graining process takes about 90 to 100 days, we slowly work with the steers on building up the quantity of grain from 2 lbs/head up to 1% of their body weight... our steers are finished out up to 5 at a time, hang at 1200# at 16 months of age, no steroids, no antibiotics, and on hay and grain on a small 1/2 - 1 acre pen (which has grass and trees in it) 3. We sell directly to our customers... and also sell by auction to likely the feedlots for those calves that we don't have or do not anticipate receiving an order on 4. To each his own [/QUOTE]
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