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Steers grazing standing corn - pics
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<blockquote data-quote="AllForage" data-source="post: 894028" data-attributes="member: 14878"><p>Once again Jim I admire your operation. It is too bad in the past you scoffed at some of the older Hereford genetics as they would fit very nicely in your system. I only will offer that there are so many factors that go into grassfed it is hard to discuss it as a whole. Anyone who has a bad experience needs to just move on and tries someone elses. Wherever you were in Europe could partially explain your experience as most Euro grassfed stuff is british/continental. In fact Euro beef largely is not grassfed totally and is finished on grass silage + concentrate. Your major grassfed countries were New zealand, northern Ireland, Australia, and Argentina. As well as local UK stuff that is marketed as "Heritage". Argentina was our best example as their major beef zone is similar to Kansas. The socialist Gov't has changed the agriculture dynamic by trying to buy elections by keeping beef cheap there artificially and they have shifted to more grain production. And we all know what happens with excesses of grain. Everybody enjoys something different than they are used to and trust me their is grassfed that can be cut with a fork. I strive to produce well marbled grassfed and my heifers easily go high select and low choice with very good tenderness. There is two sub-sectors of grassfed, one is bragging about lean junk and the other is trying to produce gourmet with good fat content that everyone wants. It is very possible, just need to seek out the right genetics coupled with the right production protocol.</p><p></p><p>Not to stir the pot either but you cannot have your cake and eat it too with the health benefits. Once starch is introduced it changes the fatty-acid profile. Even in very small amounts.</p><p></p><p>BTW I am in very heavy clay but not nearly as hilly as you are. Every soil type in WI is around us somewhere, but we are stuck with clay.</p></blockquote><p></p>
[QUOTE="AllForage, post: 894028, member: 14878"] Once again Jim I admire your operation. It is too bad in the past you scoffed at some of the older Hereford genetics as they would fit very nicely in your system. I only will offer that there are so many factors that go into grassfed it is hard to discuss it as a whole. Anyone who has a bad experience needs to just move on and tries someone elses. Wherever you were in Europe could partially explain your experience as most Euro grassfed stuff is british/continental. In fact Euro beef largely is not grassfed totally and is finished on grass silage + concentrate. Your major grassfed countries were New zealand, northern Ireland, Australia, and Argentina. As well as local UK stuff that is marketed as "Heritage". Argentina was our best example as their major beef zone is similar to Kansas. The socialist Gov't has changed the agriculture dynamic by trying to buy elections by keeping beef cheap there artificially and they have shifted to more grain production. And we all know what happens with excesses of grain. Everybody enjoys something different than they are used to and trust me their is grassfed that can be cut with a fork. I strive to produce well marbled grassfed and my heifers easily go high select and low choice with very good tenderness. There is two sub-sectors of grassfed, one is bragging about lean junk and the other is trying to produce gourmet with good fat content that everyone wants. It is very possible, just need to seek out the right genetics coupled with the right production protocol. Not to stir the pot either but you cannot have your cake and eat it too with the health benefits. Once starch is introduced it changes the fatty-acid profile. Even in very small amounts. BTW I am in very heavy clay but not nearly as hilly as you are. Every soil type in WI is around us somewhere, but we are stuck with clay. [/QUOTE]
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