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Piedmontese cross heifer
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<blockquote data-quote="Cucumber35" data-source="post: 1364872" data-attributes="member: 25728"><p>As far as feedlot diet goes I haven't seen any need for anything different. We have always fed a commercial mix for steers from the local feed mill and I'm not 100% sure exactly what is in it, I know we have had them add extra steamed flakes of corn before especially near the end of finishing. As much as they will clean up in a day and free choice grass hay. The past three years we sold all of the calf crop as feeders after weaning, my grandfather decided it seemed to be more profitable given the higher cost of feed and higher prices for cattle, but was more of a management thing than anything I think. Now that I am more involved full time this year I'm planning to keep about half back as replacement heifers and finish some steers like we usually did in past years. We are usually able to direct market at least several steers as freezer beef for family and friends and the local butcher shop we use has always been willing to pay a premium for any extras we are willing to feed. He really seems to like the high quality and lean cuts and seems like he does well selling it at his storefront. As far as feeders at the sale barn, can't say there's really any noticeable premium, but we still do pretty well for the most part. So to answer your question, no I don't think you will gain much without some type of niche market, but on the other hand I don't think you would really be losing anything either if you're producing healthy high quality calves. Personal preference in the end I suppose. As far as the beef itself goes, you can't get it much leaner and have it still be nice and tender... If you like it well done though it might not be for you.</p></blockquote><p></p>
[QUOTE="Cucumber35, post: 1364872, member: 25728"] As far as feedlot diet goes I haven't seen any need for anything different. We have always fed a commercial mix for steers from the local feed mill and I'm not 100% sure exactly what is in it, I know we have had them add extra steamed flakes of corn before especially near the end of finishing. As much as they will clean up in a day and free choice grass hay. The past three years we sold all of the calf crop as feeders after weaning, my grandfather decided it seemed to be more profitable given the higher cost of feed and higher prices for cattle, but was more of a management thing than anything I think. Now that I am more involved full time this year I'm planning to keep about half back as replacement heifers and finish some steers like we usually did in past years. We are usually able to direct market at least several steers as freezer beef for family and friends and the local butcher shop we use has always been willing to pay a premium for any extras we are willing to feed. He really seems to like the high quality and lean cuts and seems like he does well selling it at his storefront. As far as feeders at the sale barn, can't say there's really any noticeable premium, but we still do pretty well for the most part. So to answer your question, no I don't think you will gain much without some type of niche market, but on the other hand I don't think you would really be losing anything either if you're producing healthy high quality calves. Personal preference in the end I suppose. As far as the beef itself goes, you can't get it much leaner and have it still be nice and tender... If you like it well done though it might not be for you. [/QUOTE]
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