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Some thoughts on Certified Angus Beef
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<blockquote data-quote="Ky hills" data-source="post: 1809011" data-attributes="member: 24816"><p>The processor that we take our cattle to have been very complimentary of our cattle too. Most of the time ours are Hereford or Hereford cross. I've always believed it's about as much to do with finishing as it is with genetics.</p><p>Curious, as to what breed or breeds you have, if you don't mind saying?</p><p>Years ago we had an injured young Charolais bull that had been on feed for a long time, we gave him to a neighbor, he said it was the best beef he had ever had.</p><p>I've also always figured that continental cattle get an undeserved critique of their end product too. We should be getting some Simmental cross calves on the ground next year. I'm looking forward to seeing how they grow out and how the beef is.</p></blockquote><p></p>
[QUOTE="Ky hills, post: 1809011, member: 24816"] The processor that we take our cattle to have been very complimentary of our cattle too. Most of the time ours are Hereford or Hereford cross. I’ve always believed it’s about as much to do with finishing as it is with genetics. Curious, as to what breed or breeds you have, if you don’t mind saying? Years ago we had an injured young Charolais bull that had been on feed for a long time, we gave him to a neighbor, he said it was the best beef he had ever had. I’ve also always figured that continental cattle get an undeserved critique of their end product too. We should be getting some Simmental cross calves on the ground next year. I’m looking forward to seeing how they grow out and how the beef is. [/QUOTE]
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