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<blockquote data-quote="Hpacres440p" data-source="post: 1806107" data-attributes="member: 39347"><p>I've got a decent group of people who want to get some "home grown" beef, for 4 years now, repeat customers. I typically butcher 4/year, usually 2 home-grown and 2 purchased steers. Last year's drought changed a lot, and now extra steers (or young bulls) are really high $, and I still have a thing about eating a decent heifer that could become a cow-I know the taste is no different.</p><p>So here's a different plan-a lot of the not-so-regulars are asking for burger. I don't want to finish out a steer to turn into burger-that's a waste. I'm looking at buying an older cow pair, butcher her this fall after feeding for several months, and keeping the calf for next year's beef to add to my current calves. That will give me 3 butcher animals next year, and I'll be done with the beef animals this year before winter hits hard.</p><p>Any issues with my idea?</p></blockquote><p></p>
[QUOTE="Hpacres440p, post: 1806107, member: 39347"] I’ve got a decent group of people who want to get some “home grown” beef, for 4 years now, repeat customers. I typically butcher 4/year, usually 2 home-grown and 2 purchased steers. Last year’s drought changed a lot, and now extra steers (or young bulls) are really high $, and I still have a thing about eating a decent heifer that could become a cow-I know the taste is no different. So here’s a different plan-a lot of the not-so-regulars are asking for burger. I don’t want to finish out a steer to turn into burger-that’s a waste. I’m looking at buying an older cow pair, butcher her this fall after feeding for several months, and keeping the calf for next year’s beef to add to my current calves. That will give me 3 butcher animals next year, and I’ll be done with the beef animals this year before winter hits hard. Any issues with my idea? [/QUOTE]
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