Travlr
Well-known member
Yeah... there's that. Double muscled cattle have finer muscle fibers and are more tender. And how much fat do you really need?and then there is good taste and tenderness.
Yeah... there's that. Double muscled cattle have finer muscle fibers and are more tender. And how much fat do you really need?and then there is good taste and tenderness.
Do you use those three hot wires for perimeter fencing too? That looks like a great cost cutting advantage over barb-wire if it can keep in cattle just as good.Yes, hot wire.
LF...I purchased several cow calenders, what a disappointment, crappy pics of unhealthy cows/calves crappy landscapes.....gosh your all your picures are so nice...there's calendar quality in them....georgous landscapes. You have a piece of paradise there.Managed to graft back the calf to the heifer, thankfully. However, she has to be kept away from that calf, which she was so interested into as she doesn't leave it's side and forgets about her own calf.
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Today had another heifer calved. 288 days gestation, sired by blonde out of blonde cross heifer, so that makes 75% blonde heifer calf.
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Another calf is becoming a real eye catcher.
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Pictured at 11days age.
What is the European grading system based on? Is there a marbling grade or focused on muscle yield? How thick do you cut your ribeye steaks and is cooking them to medium rare the general way to prepare them?Angus in general are less muscled than continental breeds, so they grade worse and at the end are less profitable than other breeds here. That's mainly why we stopped using angus in our herd as well.
So it's really about pounds per carcass as opposed to price per pound.
In the US we are being paid for lighter animals at weaning, that will marble easier... and in eastern Europe (and perhaps most of Europe) they are being paid to produce meat.
Two grades-muscularity and external fat cover. For muscularity grades are letters - S E U R O P, for fat cover numbers from 1 to 5, with 1 being the leanest.What is the European grading system based on? Is there a marbling grade or focused on muscle yield? How thick do you cut your ribeye steaks and is cooking them to medium rare the general way to prepare them?
To give a little update on this heifer. Already has one month old second calf. Heifer calf again, but blonde sired this time.Another heifer calved this morning. 295 days gestation, parthenaise sired heifer. Heifer herself is blonde from limx cow, was a heifer's calf too.
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Have two more incalf heifers. Both will calve much later. Will be the last ones to calve this year. So far from 9 calved heifers, one is in the cull list as she didn't had any milk. Other are doing a good job with their calves and some have been already AI'ed and they went silent.
Thank you for that explanation. Very different markets that we target compared to your market. My grandparents (Volga Deutsch first generation that grew up in the USA) had steaks cut 1/2" thick and grandma fried them in the skillet til they were well done.Two grades-muscularity and external fat cover. For muscularity grades are letters - S E U R O P, for fat cover numbers from 1 to 5, with 1 being the leanest.
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We do not have any steak traditions. In my country beef isn't even that popular, especially with an older generation. We even usually like our meat to be well done and meat is mostly used in other kind of meals.
Two wires for summer pastures, three wires for winter.Do you use those three hot wires for perimeter fencing too? That looks like a great cost cutting advantage over barb-wire if it can keep in cattle just as good.
Me too.Two things I look forward to in calving season: the first one and the last one. Glad it turned out alright. What is the breeding on the cow?