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My new Wagyu bull
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<blockquote data-quote="Jeanne - Simme Valley" data-source="post: 1547525" data-attributes="member: 968"><p>I'm sorry, but I have to agree with jd. I have kept my mouth shut, but --- I would be hard pressed to board an animal that looked like that, let alone own one. Do your Belties not grade well?? You are taking a really nice looking animal (Beltie) and breeding it to "that"???</p><p>I really do not understand this "thing" about needing more marbling.</p><p>As most of you know, I raise PB Simmental cattle. </p><p>Anyway, I have been feeding out some freezer trade fall born steers. We harvested 3 on Oct 5 - all Sept & Oct born (so about 12-12.5 months old). They were 720#, 728#, & 786#. They are loaded with marbling. They are super tender. Sold halves for $3.25/lb, they pay cut/wrap/kill and are booked for next year. If you can produce a great eating experience, why would you resort to Wagyu? Aren't you going to sacrifice a lot of final weight on everything? </p><p>Or, do you think being able to say it is 1/2 Wagyu, people are going to be willing to pay enough extra big bucks to offset the poor muscling? I am just lost at the concept of wanting to get into them. I must really be missing something. I'm not toooo old to learn new tricks - so please educate me.</p></blockquote><p></p>
[QUOTE="Jeanne - Simme Valley, post: 1547525, member: 968"] I'm sorry, but I have to agree with jd. I have kept my mouth shut, but --- I would be hard pressed to board an animal that looked like that, let alone own one. Do your Belties not grade well?? You are taking a really nice looking animal (Beltie) and breeding it to "that"??? I really do not understand this "thing" about needing more marbling. As most of you know, I raise PB Simmental cattle. Anyway, I have been feeding out some freezer trade fall born steers. We harvested 3 on Oct 5 - all Sept & Oct born (so about 12-12.5 months old). They were 720#, 728#, & 786#. They are loaded with marbling. They are super tender. Sold halves for $3.25/lb, they pay cut/wrap/kill and are booked for next year. If you can produce a great eating experience, why would you resort to Wagyu? Aren't you going to sacrifice a lot of final weight on everything? Or, do you think being able to say it is 1/2 Wagyu, people are going to be willing to pay enough extra big bucks to offset the poor muscling? I am just lost at the concept of wanting to get into them. I must really be missing something. I'm not toooo old to learn new tricks - so please educate me. [/QUOTE]
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