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New to Feeding Out a Steer - Lots of Questions
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<blockquote data-quote="Fire Sweep Ranch" data-source="post: 1068632" data-attributes="member: 18809"><p><strong>Do research before you buy two. They are not cheap to raise, when you figure you are putting 2.5% of their body weight into grain. If you are in no hurry and have a lot of grass, you can grass feed them for part of that gain. Sounds like you have no grass, so you will have to feed him the entire time, which can get expensive. Go price the cost of grain, and figure a 5:1 rate gain ratio (meaning 5 pounds of grain to one pound gain, if you are lucky!). So you can do the math on how much grain you will feed over the lifetime you have the animal. We highly recommend raising your own beef, it is so much better than store bought beef! When we process our steers, we hamburger most of it since we do not like some of those lower cut steaks. All roasts get boned (I hate dealing with the bones), and we end up with a great supply of hamburger! We learned the hard way with the first one, and those tough steaks sitting in the freezer until we had nothing else left to cook. We came up with some great crock pot recipes for those buggars, but now just make them into hamburgers. But the T-bones and Porterhouse steaks are TO DIE FOR! </strong></p></blockquote><p></p>
[QUOTE="Fire Sweep Ranch, post: 1068632, member: 18809"] [b]Do research before you buy two. They are not cheap to raise, when you figure you are putting 2.5% of their body weight into grain. If you are in no hurry and have a lot of grass, you can grass feed them for part of that gain. Sounds like you have no grass, so you will have to feed him the entire time, which can get expensive. Go price the cost of grain, and figure a 5:1 rate gain ratio (meaning 5 pounds of grain to one pound gain, if you are lucky!). So you can do the math on how much grain you will feed over the lifetime you have the animal. We highly recommend raising your own beef, it is so much better than store bought beef! When we process our steers, we hamburger most of it since we do not like some of those lower cut steaks. All roasts get boned (I hate dealing with the bones), and we end up with a great supply of hamburger! We learned the hard way with the first one, and those tough steaks sitting in the freezer until we had nothing else left to cook. We came up with some great crock pot recipes for those buggars, but now just make them into hamburgers. But the T-bones and Porterhouse steaks are TO DIE FOR! [/b] [/QUOTE]
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New to Feeding Out a Steer - Lots of Questions
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