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Limousin beef question
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<blockquote data-quote="tncattle" data-source="post: 556352" data-attributes="member: 5701"><p>We have 5 Limis we are selling for beef hopefully in late fall. First time doing this and we are just trying to figure out numbers and things to arrive at a selling price. They are all purebred Limis except one that is 75% Limi. Here is their current weights, I'm just guessing as they were weighed a little while back. 870, 840, 760, 700 and 670. I wish their weights were more in line with each other but they are what they are. They are in with three other Angus cross and are getting 100 pds. of feed a day. We chose Limis because most of the people buying from us are interested in lean beef quality. It seems everyone has a little different opinion on when the Limis should be butchered, the breeder we bought them from says he has sold his Limis for butcher at around 1000 pds. for 15 years with good success. I will try and get some good pics of them soon.</p></blockquote><p></p>
[QUOTE="tncattle, post: 556352, member: 5701"] We have 5 Limis we are selling for beef hopefully in late fall. First time doing this and we are just trying to figure out numbers and things to arrive at a selling price. They are all purebred Limis except one that is 75% Limi. Here is their current weights, I'm just guessing as they were weighed a little while back. 870, 840, 760, 700 and 670. I wish their weights were more in line with each other but they are what they are. They are in with three other Angus cross and are getting 100 pds. of feed a day. We chose Limis because most of the people buying from us are interested in lean beef quality. It seems everyone has a little different opinion on when the Limis should be butchered, the breeder we bought them from says he has sold his Limis for butcher at around 1000 pds. for 15 years with good success. I will try and get some good pics of them soon. [/QUOTE]
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