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My new Wagyu bull
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<blockquote data-quote="Stickney94" data-source="post: 1573385" data-attributes="member: 37941"><p>Sorry to reply to an old thread -- but for those interested -- Our tiny operation began crossing Wagyu with full-blood Angus in 2016. We harvested our first calves (born in 2017) this past Jan/Feb. They were 21-22 months of age. In this case our first crop were all heifers. Two were out of Hoover Dam daughters and one was from a large framed commercial cow (she's easily 1700 lbs). </p><p></p><p>The two F1s from the Hoover Dam daughters were slaughtered at 1,376 and 1,386 lbs. A discerning cattleperson would probably have have been able to pick them out in their peer group, but it would have been more difficult than you might guess. The HD influence greatly improved their rump silhoutte. They had just a bit less rib and depth. And their leg bone was just a hair thinner than others. </p><p></p><p>The 3rd F1 from the large commercial cow was from birth tiny and always lagged behind in size/muscle etc. By slaughter she was at least fat and weighed 1,215 lbs. </p><p></p><p>With that said, we pride ourselves on raising high quality beef for direct to consumer buyers. So was the Wagyu cross leaps and bounds better? No, not exactly. But as my brother said, that's because your angus beef is already so good. The wagyu cross has some really interesting buttery qualities. Our customers have liked it very much and are willing to pay a premium for it. </p><p></p><p>The interesting thing from my perspective -- the 3rd F1 that was always runty and small -- yeah, noticeably the best tasting animal of the 3 crosses. Hands down. </p><p></p><p>This next year we are creating a pen of the smaller crosses and shooting for later slaughter (24-26 months) just to see if that changes anything. Fullblood wagyu often get harvested at 30+months. </p><p></p><p>Again, sorry for resurrecting an old thread.</p></blockquote><p></p>
[QUOTE="Stickney94, post: 1573385, member: 37941"] Sorry to reply to an old thread -- but for those interested -- Our tiny operation began crossing Wagyu with full-blood Angus in 2016. We harvested our first calves (born in 2017) this past Jan/Feb. They were 21-22 months of age. In this case our first crop were all heifers. Two were out of Hoover Dam daughters and one was from a large framed commercial cow (she's easily 1700 lbs). The two F1s from the Hoover Dam daughters were slaughtered at 1,376 and 1,386 lbs. A discerning cattleperson would probably have have been able to pick them out in their peer group, but it would have been more difficult than you might guess. The HD influence greatly improved their rump silhoutte. They had just a bit less rib and depth. And their leg bone was just a hair thinner than others. The 3rd F1 from the large commercial cow was from birth tiny and always lagged behind in size/muscle etc. By slaughter she was at least fat and weighed 1,215 lbs. With that said, we pride ourselves on raising high quality beef for direct to consumer buyers. So was the Wagyu cross leaps and bounds better? No, not exactly. But as my brother said, that's because your angus beef is already so good. The wagyu cross has some really interesting buttery qualities. Our customers have liked it very much and are willing to pay a premium for it. The interesting thing from my perspective -- the 3rd F1 that was always runty and small -- yeah, noticeably the best tasting animal of the 3 crosses. Hands down. This next year we are creating a pen of the smaller crosses and shooting for later slaughter (24-26 months) just to see if that changes anything. Fullblood wagyu often get harvested at 30+months. Again, sorry for resurrecting an old thread. [/QUOTE]
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