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<blockquote data-quote="GANGGREEN" data-source="post: 670993" data-attributes="member: 6460"><p>I'm a newbie trying to educate myself and would like some opinions about a few things. I've owned a few beefers (mostly Scottish Highland but some other stuff mixed in as well. I'm trying out several things and refining my likes and opinions regarding breeds) for two years now and would like opinions about how I'm doing in regards to two animals that were slaughtered and sent to the butcher this morning. The photos were taken a few weeks ago so they may have been slightly more finished when slaughtered this morning but you'll get the idea. </p><p></p><p>Since I bought these animals as weanlings last year, I have general curiousity about your opinion's on their genetic traits but I'm mostly interested in how well I did in preparing them for the table. I know it's hard to do without any reference points but I'm also curious if anyone would venture a guess as to hanging weights on the animals (I don't know yet and would love to have a ballpark figure on each). </p><p></p><p>The smaller, grey colored steer is/was 14 months old and a bit smaller/shorter than the larger black steer which was 16 or 17 months old. When I purchased them, I was told that the grey one was a Charolais/Limo cross and that the black one was just a generic "Limo cross" but I don't know the specifics. </p><p></p><p>Did I grain them enough? Pasture them long enough? Do they look well filled out? Any other general or specific thoughts that will help me as I try to refine my procedures here on the farm? Thanks in advance everyone.</p><p></p><p><img src="http://i268.photobucket.com/albums/jj8/bragosta/Monkeyturd27004.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="http://i268.photobucket.com/albums/jj8/bragosta/Monkeyturd27007.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="GANGGREEN, post: 670993, member: 6460"] I'm a newbie trying to educate myself and would like some opinions about a few things. I've owned a few beefers (mostly Scottish Highland but some other stuff mixed in as well. I'm trying out several things and refining my likes and opinions regarding breeds) for two years now and would like opinions about how I'm doing in regards to two animals that were slaughtered and sent to the butcher this morning. The photos were taken a few weeks ago so they may have been slightly more finished when slaughtered this morning but you'll get the idea. Since I bought these animals as weanlings last year, I have general curiousity about your opinion's on their genetic traits but I'm mostly interested in how well I did in preparing them for the table. I know it's hard to do without any reference points but I'm also curious if anyone would venture a guess as to hanging weights on the animals (I don't know yet and would love to have a ballpark figure on each). The smaller, grey colored steer is/was 14 months old and a bit smaller/shorter than the larger black steer which was 16 or 17 months old. When I purchased them, I was told that the grey one was a Charolais/Limo cross and that the black one was just a generic "Limo cross" but I don't know the specifics. Did I grain them enough? Pasture them long enough? Do they look well filled out? Any other general or specific thoughts that will help me as I try to refine my procedures here on the farm? Thanks in advance everyone. [img]http://i268.photobucket.com/albums/jj8/bragosta/Monkeyturd27004.jpg[/img] [img]http://i268.photobucket.com/albums/jj8/bragosta/Monkeyturd27007.jpg[/img] [/QUOTE]
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