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Piedmontese cross heifer
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<blockquote data-quote="Big Bucks" data-source="post: 1364056" data-attributes="member: 23333"><p>I appreciate the suggestion but right now I am marketing all-natural grass-fed beef locally. I am currently getting $3.75 per pound hanging weight with carcasses averaging over 700#. Buyer pays processing fees. Thats over $2500 per steer/heifer. This is also a growing market.</p><p></p><p>The best beef I ever had was a Pied ribeye that my wife still talks about. If I can increase the carcass yield of my animals while also improving quality (both by using Pieds), and providing a high-quality beef product that local consumers cant get from the farmer down the road, it is a recipe for success. </p><p></p><p>I have been in the breeding stock business with other livestock enterprises throughout my 53 years. Between the politics of the business and additional costs of registration and other BS, the price for Pied heifers would have to be darn good and with a reliable market for me to even consider going that route. </p><p></p><p>Right now I am in experimental mode trying to find the right combination of breeds to meet my end goals. I am not sure using Pied cross females in a grass-fed operation is the best route. Maybe I need to use a Pied terminal sire? I am leaning towards a cow herd that is an F1 cross using Aubrac as one of the breeds. I am still undecided on the other breed - Red Angus, Murray Grey, British White, etc. In regards to the role that Pieds will play in the final mix, it made more sense for me to buy a couple of Pied females and experiment that way than to buy a Pied bull. That gives me the F1 Pied x Aubrac calves needed to see how they perform on a forage only diet. Would you have any insight on raising Pieds on a forage only diet?</p><p></p><p>Again, I appreciate your comments and am certainly open to learning more.</p></blockquote><p></p>
[QUOTE="Big Bucks, post: 1364056, member: 23333"] I appreciate the suggestion but right now I am marketing all-natural grass-fed beef locally. I am currently getting $3.75 per pound hanging weight with carcasses averaging over 700#. Buyer pays processing fees. Thats over $2500 per steer/heifer. This is also a growing market. The best beef I ever had was a Pied ribeye that my wife still talks about. If I can increase the carcass yield of my animals while also improving quality (both by using Pieds), and providing a high-quality beef product that local consumers cant get from the farmer down the road, it is a recipe for success. I have been in the breeding stock business with other livestock enterprises throughout my 53 years. Between the politics of the business and additional costs of registration and other BS, the price for Pied heifers would have to be darn good and with a reliable market for me to even consider going that route. Right now I am in experimental mode trying to find the right combination of breeds to meet my end goals. I am not sure using Pied cross females in a grass-fed operation is the best route. Maybe I need to use a Pied terminal sire? I am leaning towards a cow herd that is an F1 cross using Aubrac as one of the breeds. I am still undecided on the other breed - Red Angus, Murray Grey, British White, etc. In regards to the role that Pieds will play in the final mix, it made more sense for me to buy a couple of Pied females and experiment that way than to buy a Pied bull. That gives me the F1 Pied x Aubrac calves needed to see how they perform on a forage only diet. Would you have any insight on raising Pieds on a forage only diet? Again, I appreciate your comments and am certainly open to learning more. [/QUOTE]
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