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Pros and cons to raising jerseys for freezer beef....
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<blockquote data-quote="farmerjan" data-source="post: 1364654" data-attributes="member: 25884"><p>I have eaten strictly jersey beef for nearly 20 years. Start the calves on my nurse cows and wean at 8-10 months. I usually have butchered before 24 months due to the BSE and spinal cord thing so that I can get t-bones for some buyers; but for me I don't bother, I get filets and ribeyes and ny strips and have that much less bone to deal with. Jerseys are the 2nd best marbling beef next to wagyu, and they don't have alot of backfat. The fat does have a little different taste but I do grass fed with next to no grain fed. The corn seems to give fat a different flavor. The meat tends to have a sweeter taste, has a finer texture and the cuts are smaller. I get my steaks done thicker than average 1 1/2 inches so they don't cook too fast and are tough. That's the secret with any grass fed, DON'T OVERCOOK IT. </p><p>Usually have the steers weigh in the 1,000 to 1100 lb range at 18-20 months but I don't push them. Hanging weight will be about 50-55 % but have had several over 60%. Have 2 to go this fall that will be about 2 yrs that will weigh 1000 or so all grass fed. They might make it back to the barn and get some grain the last month or two but maybe not. </p><p>Most jersey baby calves cost $20-$50, but most weaned jerseys in the 300 lb range bring .70 so it doesn't pay to raise them from babies unless you have a nurse cow. Holstein calves are back down to $75-$125 from the ridiculous highs of $500 2 years ago but they take alot more feed to get finished. Just put a $100 holstein on a beef heifer that had a premie that had lung issues and couldn't save. She won't lose the lactation and will go out to get bred with the group. Calf will be worth $3-400 as opposed to the beef bull calf @ $5-600 but better than no calf.</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1364654, member: 25884"] I have eaten strictly jersey beef for nearly 20 years. Start the calves on my nurse cows and wean at 8-10 months. I usually have butchered before 24 months due to the BSE and spinal cord thing so that I can get t-bones for some buyers; but for me I don't bother, I get filets and ribeyes and ny strips and have that much less bone to deal with. Jerseys are the 2nd best marbling beef next to wagyu, and they don't have alot of backfat. The fat does have a little different taste but I do grass fed with next to no grain fed. The corn seems to give fat a different flavor. The meat tends to have a sweeter taste, has a finer texture and the cuts are smaller. I get my steaks done thicker than average 1 1/2 inches so they don't cook too fast and are tough. That's the secret with any grass fed, DON'T OVERCOOK IT. Usually have the steers weigh in the 1,000 to 1100 lb range at 18-20 months but I don't push them. Hanging weight will be about 50-55 % but have had several over 60%. Have 2 to go this fall that will be about 2 yrs that will weigh 1000 or so all grass fed. They might make it back to the barn and get some grain the last month or two but maybe not. Most jersey baby calves cost $20-$50, but most weaned jerseys in the 300 lb range bring .70 so it doesn't pay to raise them from babies unless you have a nurse cow. Holstein calves are back down to $75-$125 from the ridiculous highs of $500 2 years ago but they take alot more feed to get finished. Just put a $100 holstein on a beef heifer that had a premie that had lung issues and couldn't save. She won't lose the lactation and will go out to get bred with the group. Calf will be worth $3-400 as opposed to the beef bull calf @ $5-600 but better than no calf. [/QUOTE]
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