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Steers grazing standing corn - pics
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<blockquote data-quote="SRBeef" data-source="post: 894120" data-attributes="member: 7509"><p>AllForage, like I said, I am not a bovine nutritionist. I tend to judge beef by what is on my plate. Maybe Europe does their local beef differently now but in the 70's and 80's I just stopped ordering local steaks, especially in the UK.</p><p></p><p>I agree with you on the genetics. I have one cow family that gets fat just looking at a bale of hay (well, almost!) I have also seen them gradually change after some time here. I don't remember "dissing any traditional Hereford genetics". I try not to diss anything, especially in cattle given my limited experience.</p><p></p><p>I did buy a show heifer I liked the looks of. Will not do that again. But I don't think that is dissing anyone. That experience just pointed out to me the importance of buying cattle locally from someone who raises them in a similar way (on grass) to my system. I have actually given up buying females altogether. I accidentally started with such a wide variety of diverse local genetics that the only thing I am going to bring in is a Huth bull now and then as required. </p><p></p><p>Though I didn't plan it that way, there are advantages to buying a cow or two here and there from different sources when you start. You get a variety of different genetics to start working with and tweak to your system. By aggressively culling any females that don't do well (gain) on my system, or can't have an unassisted calf, or are too big (over 1200-1300 lb) or can't consistently wean a 205 day calf at 50% or more of their own weight or are open at fall preg check I can develop a herd that really makes good use of my limited resources. But I try not to "diss" anything. </p><p></p><p>I apologize if you took anything I've posted in the past as that way.</p><p></p><p>Jim</p></blockquote><p></p>
[QUOTE="SRBeef, post: 894120, member: 7509"] AllForage, like I said, I am not a bovine nutritionist. I tend to judge beef by what is on my plate. Maybe Europe does their local beef differently now but in the 70's and 80's I just stopped ordering local steaks, especially in the UK. I agree with you on the genetics. I have one cow family that gets fat just looking at a bale of hay (well, almost!) I have also seen them gradually change after some time here. I don't remember "dissing any traditional Hereford genetics". I try not to diss anything, especially in cattle given my limited experience. I did buy a show heifer I liked the looks of. Will not do that again. But I don't think that is dissing anyone. That experience just pointed out to me the importance of buying cattle locally from someone who raises them in a similar way (on grass) to my system. I have actually given up buying females altogether. I accidentally started with such a wide variety of diverse local genetics that the only thing I am going to bring in is a Huth bull now and then as required. Though I didn't plan it that way, there are advantages to buying a cow or two here and there from different sources when you start. You get a variety of different genetics to start working with and tweak to your system. By aggressively culling any females that don't do well (gain) on my system, or can't have an unassisted calf, or are too big (over 1200-1300 lb) or can't consistently wean a 205 day calf at 50% or more of their own weight or are open at fall preg check I can develop a herd that really makes good use of my limited resources. But I try not to "diss" anything. I apologize if you took anything I've posted in the past as that way. Jim [/QUOTE]
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