Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Beef Butchering
Quality feed and finishing?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Mountaintown Creek Ranch" data-source="post: 1724460" data-attributes="member: 42313"><p>We are small ranch. All Wagyu cattle except for one Registered Angus that we are using for % breeding.</p><p>Cow calf op for the most part... building better heifers is the current goal....along with freezer beef for friends and family.</p><p>We will never have over 50 hd. </p><p>We keep no bulls on site. We steer or sell them all.</p><p>This is a daily feed for most all of our cattle, this is not a finishing feed. </p><p>When finishing the last 4 months we will increase the amount of corn and volume. </p><p>Making profit LoL...don't know when or if that will happen...we are just doing our best to build a better steak right now.</p><p>We are blessed because we are semi- retired and get to spend all the time we want around our cattle, we see them everyday, we handle our own vet work, we keep great records, and weigh them every time through the chute. </p><p>I grew up around Angus so Wagyu is new to me. I have been studying the breed and it's genetics available here in the USA and in Australia for about 4 years. </p><p>Wagyu cattle handle fat dispersion differently. Make a Wagyu fat and a good portion becomes IMF unlike others breeds that will store the fat in the tailhead, brisket etc.</p><p>It is funny how a lot of our cattle friends keep telling us we are doing it all wrong....then they eat the steak and want to know everything we are doing !</p><p>We haven't harvested a Full Blood Wagyu yet. We have only had F1 % Angus cross and it's totally incredible. The results are undeniable. </p><p>As far as pricing....</p><p>The BMS will have an influence on price. Also the type of fat and SCD rating has price influence.</p><p>Average BMS FB Wagyu $ 8.50 lb. - 450 lbs average retail cuts. </p><p>High BMS FB Wagyu. (Comparable A5) price is whatever the crazy a** people will pay. I have seen some really hugh $$$ pricing. </p><p>My friend Tom has a large operation down in S Georgia and gets $10 lb processed for FB and around $8 lb processed for F1-F2.</p></blockquote><p></p>
[QUOTE="Mountaintown Creek Ranch, post: 1724460, member: 42313"] We are small ranch. All Wagyu cattle except for one Registered Angus that we are using for % breeding. Cow calf op for the most part... building better heifers is the current goal....along with freezer beef for friends and family. We will never have over 50 hd. We keep no bulls on site. We steer or sell them all. This is a daily feed for most all of our cattle, this is not a finishing feed. When finishing the last 4 months we will increase the amount of corn and volume. Making profit LoL...don't know when or if that will happen...we are just doing our best to build a better steak right now. We are blessed because we are semi- retired and get to spend all the time we want around our cattle, we see them everyday, we handle our own vet work, we keep great records, and weigh them every time through the chute. I grew up around Angus so Wagyu is new to me. I have been studying the breed and it's genetics available here in the USA and in Australia for about 4 years. Wagyu cattle handle fat dispersion differently. Make a Wagyu fat and a good portion becomes IMF unlike others breeds that will store the fat in the tailhead, brisket etc. It is funny how a lot of our cattle friends keep telling us we are doing it all wrong....then they eat the steak and want to know everything we are doing ! We haven't harvested a Full Blood Wagyu yet. We have only had F1 % Angus cross and it's totally incredible. The results are undeniable. As far as pricing.... The BMS will have an influence on price. Also the type of fat and SCD rating has price influence. Average BMS FB Wagyu $ 8.50 lb. - 450 lbs average retail cuts. High BMS FB Wagyu. (Comparable A5) price is whatever the crazy a** people will pay. I have seen some really hugh $$$ pricing. My friend Tom has a large operation down in S Georgia and gets $10 lb processed for FB and around $8 lb processed for F1-F2. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Beef Butchering
Quality feed and finishing?
Top