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<blockquote data-quote="Mountaintown Creek Ranch" data-source="post: 1835656" data-attributes="member: 42313"><p>With Wagyu cattle it depends upon which breed ( there are two breeds in the United States ) you're getting and also which prefecture (area) the breed came from. There is also a difference in taste depending upon where the breed originated from. </p><p>For example if they have a lot of Tajima blood and they will be on the smaller size. However we have a couple of cows that are over 1500 lb and bulls can get over 2000 lb.</p><p>It's all about where they came from and there are many big differences depending upon the area. </p><p>If you're getting Japanese black they are a lot different than the Akaushi. </p><p>As far as calves we have had them from 49 lb to 85 lb. Most of our wean over 500 lb at 200 days. </p><p>We have Akaushi that has huge bag are an excellent mama and a great milker. </p><p>As far as your own replacement heifers that's what we do for a living and been very successful in raising heifers and have never had to supplement milk or colo, although I did have to show a few calves that were born by heifers where the tit was.</p><p>IF you believe in epds or ebvs then you can check their pedigree and eliminate any bad milkers. The same goes for CW, Marbling, CE etc.</p><p>We had Angus at first then we had Wagyu x Angus cross. </p><p>Now we run only full blood Wagyu. </p><p>The one thing I do know for sure about Wagyu, there is a lot of misconceptions regarding these animals. </p><p>And yes some Japanese black look like skinny dairy cows with no bag !</p><p>It takes a little longer to finish them, we have not butchered one under 18 months, and prefer to go 24-26 months. </p><p>All of the Wagyu that I have been around have been very docile and respond very well to humans. </p><p>It does take time to get your genetics right we've spent 5 years getting our girls to where we wanted them genetically.</p><p>We sell for $5,000 including processing for a whole carcass. </p><p>Replacement heifers are $5,000 to $12,000 depending on pedigree. </p><p>If you're interested in looking at some pictures of the differences, we're on Facebook, Google or Mountaintowncreekranch.com. </p><p>I am certainly not an expert on Japanese cattle but I have spent years studying their genetics. </p><p>This is our herd prospect, he gets his BSE next month. He was 8 months and 840 lb in this picture</p><p></p><p>[ATTACH=full]39311[/ATTACH]</p></blockquote><p></p>
[QUOTE="Mountaintown Creek Ranch, post: 1835656, member: 42313"] With Wagyu cattle it depends upon which breed ( there are two breeds in the United States ) you're getting and also which prefecture (area) the breed came from. There is also a difference in taste depending upon where the breed originated from. For example if they have a lot of Tajima blood and they will be on the smaller size. However we have a couple of cows that are over 1500 lb and bulls can get over 2000 lb. It's all about where they came from and there are many big differences depending upon the area. If you're getting Japanese black they are a lot different than the Akaushi. As far as calves we have had them from 49 lb to 85 lb. Most of our wean over 500 lb at 200 days. We have Akaushi that has huge bag are an excellent mama and a great milker. As far as your own replacement heifers that's what we do for a living and been very successful in raising heifers and have never had to supplement milk or colo, although I did have to show a few calves that were born by heifers where the tit was. IF you believe in epds or ebvs then you can check their pedigree and eliminate any bad milkers. The same goes for CW, Marbling, CE etc. We had Angus at first then we had Wagyu x Angus cross. Now we run only full blood Wagyu. The one thing I do know for sure about Wagyu, there is a lot of misconceptions regarding these animals. And yes some Japanese black look like skinny dairy cows with no bag ! It takes a little longer to finish them, we have not butchered one under 18 months, and prefer to go 24-26 months. All of the Wagyu that I have been around have been very docile and respond very well to humans. It does take time to get your genetics right we've spent 5 years getting our girls to where we wanted them genetically. We sell for $5,000 including processing for a whole carcass. Replacement heifers are $5,000 to $12,000 depending on pedigree. If you're interested in looking at some pictures of the differences, we're on Facebook, Google or Mountaintowncreekranch.com. I am certainly not an expert on Japanese cattle but I have spent years studying their genetics. This is our herd prospect, he gets his BSE next month. He was 8 months and 840 lb in this picture [ATTACH type="full"]39311[/ATTACH] [/QUOTE]
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