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Transitioning from Dairy to Beef in Wisconsin.
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<blockquote data-quote="Lucky_P" data-source="post: 930330" data-attributes="member: 12607"><p>Most of my herd traces back to a couple of Holstein heifers (one red, one black) that my wife gave me as a birthday present, back in '87. Dairy-type udder is still evident on a few, despite 25 years of breeding to beef bulls(Simmental, SimAngus, Angus, and now some Shorthorn) - but they raise a whopper of a calf, maintain body condition, and breed back - but few are more than 1/8 Holstein, anymore. The F1s, not so much - breed-back, on a minimal-input management program wasn't good - but with adequate forage & feed, they may work well for you.</p><p>Through the years, there have been at least a couple of 'composite' beef breeds developed, with Holstein in the mix - Hays Converter was/is a mix of </p><p>Holstein, Brown Swiss, and Hereford; RX3 was developed from red& white Holsteins bred to Herefords, with those F1s bred to red Angus. So...you're not exactly reinventing the wheel. </p><p></p><p>Recommendations to buy beef cows/heifers with the proceeds of the sale of the milk cows - either as springers or fresh milkers - are probably the most reasonable, but I can understand your desire to retain ties to the parents' herd.</p><p>All the beef breeds bring something desirable(and sometimes some less-desirable) to the table; you get to pick what direction you go - though you may want to consider what your local market 'wants' - black or smokey calves sell better here than reds or spotted/colored cattle. </p><p></p><p>Having been breeding at least some Simmental influence for nearly 30 years, I'm partial to them - but, like countrycattle, I've always liked Brown Swiss, and like what I've seen of Braunvieh and Braunvieh-cross cattle; you might consider Braunvieh in your crossbreeding program, though few of the major beef studs, like ABS, SS, Accelerated, etc., carry any Braunvieh semen.</p></blockquote><p></p>
[QUOTE="Lucky_P, post: 930330, member: 12607"] Most of my herd traces back to a couple of Holstein heifers (one red, one black) that my wife gave me as a birthday present, back in '87. Dairy-type udder is still evident on a few, despite 25 years of breeding to beef bulls(Simmental, SimAngus, Angus, and now some Shorthorn) - but they raise a whopper of a calf, maintain body condition, and breed back - but few are more than 1/8 Holstein, anymore. The F1s, not so much - breed-back, on a minimal-input management program wasn't good - but with adequate forage & feed, they may work well for you. Through the years, there have been at least a couple of 'composite' beef breeds developed, with Holstein in the mix - Hays Converter was/is a mix of Holstein, Brown Swiss, and Hereford; RX3 was developed from red& white Holsteins bred to Herefords, with those F1s bred to red Angus. So...you're not exactly reinventing the wheel. Recommendations to buy beef cows/heifers with the proceeds of the sale of the milk cows - either as springers or fresh milkers - are probably the most reasonable, but I can understand your desire to retain ties to the parents' herd. All the beef breeds bring something desirable(and sometimes some less-desirable) to the table; you get to pick what direction you go - though you may want to consider what your local market 'wants' - black or smokey calves sell better here than reds or spotted/colored cattle. Having been breeding at least some Simmental influence for nearly 30 years, I'm partial to them - but, like countrycattle, I've always liked Brown Swiss, and like what I've seen of Braunvieh and Braunvieh-cross cattle; you might consider Braunvieh in your crossbreeding program, though few of the major beef studs, like ABS, SS, Accelerated, etc., carry any Braunvieh semen. [/QUOTE]
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