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<blockquote data-quote="farmerjan" data-source="post: 1721784" data-attributes="member: 25884"><p>A dairy cross will take a little longer to flesh out. But the flavor is VERY GOOD. I raise and eat jersey steers and LIKE them over most any other beef. I have several jersey/angus and holstein/angus cows in my herd, and after the next generation; 3/4 angus to 1/4 of the dairy, they raise very good calves, that will grade out with the 100% beef calves. You want the good fat and dairy will give it to you for selling slaughter beef to people. It will be a tight margin this year with inputs going up, but we are having more and more people asking for beef and now cannot get enough kill dates... we will have some of our own raised from calves, but often will buy a 5-700 lb animal then feed it out.... and we buy more of the "odd colored" ones and they often kill out as exceptional beeves. The trick to finishing out a good beef is that it needs to be in a weight gaining phase and not allowed to get stagnant or slow down... and the amount of "finish" or fat will give the meat the flavor. I personally like my jersey beef to be in the 24+ month age... and for them to be really gaining good the last 6 months.... and most of ours is grass beef.....although we do feed silage when our grass gets short and this year with lack of rain we have had pasture for the cow/calf groups but not exceptional grass for good gaining for finishing beef...</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1721784, member: 25884"] A dairy cross will take a little longer to flesh out. But the flavor is VERY GOOD. I raise and eat jersey steers and LIKE them over most any other beef. I have several jersey/angus and holstein/angus cows in my herd, and after the next generation; 3/4 angus to 1/4 of the dairy, they raise very good calves, that will grade out with the 100% beef calves. You want the good fat and dairy will give it to you for selling slaughter beef to people. It will be a tight margin this year with inputs going up, but we are having more and more people asking for beef and now cannot get enough kill dates... we will have some of our own raised from calves, but often will buy a 5-700 lb animal then feed it out.... and we buy more of the "odd colored" ones and they often kill out as exceptional beeves. The trick to finishing out a good beef is that it needs to be in a weight gaining phase and not allowed to get stagnant or slow down... and the amount of "finish" or fat will give the meat the flavor. I personally like my jersey beef to be in the 24+ month age... and for them to be really gaining good the last 6 months.... and most of ours is grass beef.....although we do feed silage when our grass gets short and this year with lack of rain we have had pasture for the cow/calf groups but not exceptional grass for good gaining for finishing beef... [/QUOTE]
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