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Why Holstien Jersey Cross?
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<blockquote data-quote="farmerjan" data-source="post: 1669018" data-attributes="member: 25884"><p>I like the taste and the leaness of the jersey beef. I do rotational grazing. I leave the calves on the nurse cows for 8-10 months and only raise one set of calves (usually 3-4) per cow per lactation, now so that I don't have to feed alot of grain. They are eating hay good by the time they are weaned. I am not looking for fat cattle. I am fine with killing them at 25-30 months. They are finished well without alot of costly inputs. But everyone has their preferences. The calves would not be worth selling, and I get requests for jersey beef occasionally, so it works out. They are consistent in taste and tenderness if killed before 3 years.</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1669018, member: 25884"] I like the taste and the leaness of the jersey beef. I do rotational grazing. I leave the calves on the nurse cows for 8-10 months and only raise one set of calves (usually 3-4) per cow per lactation, now so that I don't have to feed alot of grain. They are eating hay good by the time they are weaned. I am not looking for fat cattle. I am fine with killing them at 25-30 months. They are finished well without alot of costly inputs. But everyone has their preferences. The calves would not be worth selling, and I get requests for jersey beef occasionally, so it works out. They are consistent in taste and tenderness if killed before 3 years. [/QUOTE]
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Why Holstien Jersey Cross?
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