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The Big Show / Re: Simmental Bulls to flush to?
« on: February 27, 2015, 01:38:45 PM »
Thanks for the opinions.  I am leaning toward Broker, Combustible, Steel Force, and Chopper. 
Would like to use sexed semen if possible.  I don't know how much interest there would be in half-blood bulls.

The Big Show / Re: Simmental Bulls to flush to?
« on: February 27, 2015, 09:11:46 AM »
This is a photo of the cow.  She has produced some very nice show heifers by Hot Rod, EXAR Blue Chip, & Style. 
We just wanted to create some half-bloods for showing. 
We are planning on selling some embryos in the Frozen Gold Sale and putting some in ourselves.

The Big Show / Re: Tour of Duty Calves??
« on: February 25, 2015, 06:35:31 PM »
Expect some birthweight.  I had a 92 lb. bull calf out of a 1500 lb. cow.  The calf is very nice, good structured, and will hopefully make a nice bull.  He has a great disposition and meets me at the pen gate to be played with.  I am expecting a couple more, but didn't use him on our show type cattle.  I figured that he will be better used for numbered cows.

The Big Show / Simmental Bulls to flush to?
« on: February 25, 2015, 06:27:45 PM »
What Simmental Bull is a good choice to flush to an Angus Cow to create show heifers? 
We had a nice cow that we would like to try making some half bloods. 
The Angus Cow won her class at Junior Nationals so she is a nice cow sired by PVF ALL Payday out of a Saugahatchee dam.

The Big Show / Re: Results
« on: December 07, 2014, 06:58:45 PM »
Maddy Udell was supreme with Angus Heifer- from Sullivans

The Big Show / Re: changing registered name
« on: November 19, 2014, 07:34:41 PM »
Angus, there isn't a problem until there are calves by the animal, then it gets more expensive.  If the name is similar to the animals bull or cow's name it's a $2 fix, if done by the breeder, otherwise it's $25.  Once there is progeny it goes up dramatically.

The Big Show / Re: BC II Skyfall 2812 Angus Bull
« on: November 19, 2014, 07:29:20 PM »
Express sold three heifers out of their Princess, Queen, and Erica cow families in August for $6250,  $10,000, and $25,000.  Just a sampling, but not the top sellers of their sale.  Reported BW of 80,67,& 60 lb. so looks to to calving ease.

The Big Show / Re: Angus judges
« on: October 13, 2014, 05:56:58 PM »
Judges from Kansas tend to pick more moderate cattle

The Big Show / Re: Cow calf pairs
« on: October 13, 2014, 05:55:34 PM »
Haven't ever done it, but know of a pair that showed several years back during the AM/ NH defect deal.  Can't register a bull if it is AMC or NHC, so they showed him as a steer.  I don't think anyone even knew.  Check with the American Associations to make sure.

The Big Show / Re: Burger Ad
« on: June 28, 2014, 12:27:14 PM »
To be Certified Angus Beef-  The hide of the beef animal must be at least 51% Black Hided.  This is what allows the "other" breeds availability to sell under the brand.  But then....the Maines, Shorthorns, Simmys, ect. had to have an Angus bull used on them to get that Black hide that everyone wants.   <party> (clapping) <rock> <beer>

CAB 11 Quality Specifications
Steak on a plate
Marbling and Maturity

1. Modest or higher marbling for the taste that ensures customer satisfaction

2. Medium or fine marbling texture the white "flecks of flavor" in the beef that ensure consistent flavor and juiciness in every bite

3. Only the youngest classification of product qualifies as "A" maturity for superior color, texture and tenderness
Consistent Sizing

4. 10- to 16-square-inch ribeye area

5. Less than 1,000-pound hot carcass weight

6. Less than 1-inch fat thickness
Quality Appearance and Tenderness

7. Superior muscling (restricts influence of dairy cattle)

8. Practically free of capillary ruptures (ensures the most visually appealing steak)

9. No dark cutters (ensures the most visually appealing steak)

10. No neck hump exceeding 2 inches (safeguards against cattle with more variability in tenderness)

11.  Must be 51% Black Hided


The Big Show / Re: Could the black hided deal backfire on people?
« on: September 04, 2013, 12:53:29 PM »
Sorry BTDT, your sources are wrong!!
Quote: (I think your percentages are wrong AJ. So I took my own advice and used google. I found some very interesting things out, and I am sure they are all accurate and true since they were on google!!
1. The 4 main breeds in the US are - Angus, Herefordshire, piedmontese, and Waguyu.
2. CAB has the requirement that 50% of the FACE color must be black.)

CAB has the requirement that the ANIMAL must be at least 51% black.  Not the face!
In order to be labeled as Certified Angus Beef, the animal must meet either  genotype (genetics, or family tree) or phenotype (physical appearance) requirements. To meet the genotype requirements, the animal must be able to be traced to one parent that is pure-bred Angus, or two grandparents that are pure-bred Angus.
If the genotype requirements are not met, the phenotype requirements can be met instead. Those requirements are actually pretty simple the animal needs to be at least 51% black. Thats it. Beef cattle can come in black, white, red, gray, or a couple of other colors.

After the initial eligibility screening, there is still more inspection and grading to come. Certified Angus Beef is scored in ten quality areas. First, they look for marbling and maturity. Certified Angus Beef must have:
 ■Modest or higher marbling (small fat deposits in the meat)
 ■Medium or fine marbling texture (lots of small fat deposits, instead of a few large fat deposits)
 ■A maturity these are cattle that are harvested between 9-30 months old. Beef from younger cattle tends to be much more tender.
Next, they look for things that will bring a consistent size to each cut of beef:
 ■10- to 16-square-inch ribeye area
 ■Less than 1,000-pound carcass weight
 ■Less than 1-inch fat thickness on the outside of the steak
Finally, they look for things that ensure the quality and tenderness of this brand:
 ■Superior muscling (restricts dairy cattle genetic influence)
 ■Practically free of capillary ruptures (ensures visually appealing steak)
 ■No dark cutters (dark cutters are steaks that have a dark red color, instead of the normal cherry red color. This often results from stress during transport or handling, and some animals are more likely to have this than others. The lack of dark cutters ensures visually appealing steak)
 ■No neck hump on the animal (some breeds have a large neck hump, and these breeds tend to have less tender beef than Angus)
Less than 8% of beef in the United States makes the cut to be called Certified Angus Beef. And less than 1.5% of beef in the United States meets the quality specifications to be called Prime Certified Angus Beef.

The Big Show / Re: 50k test
« on: August 30, 2013, 03:35:51 PM »
Virtually the same except turn around time seems to be faster with the Zoetis HD 50K test.  As posted on another chatroom--(The Geneseek genetic correlation with CED is clearly poorer according to AGI's only published description.)  FWIW

The Big Show / Re: Angus EPD's
« on: August 29, 2013, 01:11:36 PM »
I'm with bluffcountrycattle.
Dam was a heifer probably with interim epds. 
Was she an embryo calf herself?
You need to send in AHIR records with a contemparary group or test him with the Zoetis HD 50K genomic test to get a full range of EDPs with a .35 accurancy instead of "Interim" ones.

The Big Show / Re: 50k test
« on: August 29, 2013, 01:05:16 PM »
Yep HerefordGuy is right!
If your Angus doesn't have any EPDs ---testing with 50K will give them CED, BW, WW, YW, YH, MW, MH, DMI, RFI, SC, Doc, HP, CEM, Milk, CW, Fat, RE, Mar, Tenderness EPDs that are enhanced to a .35 accuracy instead of a .05 accuracy. 

HD 50K marker information provides the equivalent of EPDs that include: equivalent EPDS of
-30 progeny with ultrasound scan records
-20 progeny with calving ease, weaning and yearling weight records
-10 daughters with production records fro maternal traits.

Its definitely the way to go if your calves' parents have no EPDs, is from a flush and has no EPDs, or have no contemporaries.

The Big Show / Re: Preferred Head Chute?
« on: July 29, 2013, 11:33:47 PM »
My ET Vet had a brisket bar and took it out.  Too many donors and recips were getting hurt and cows were afraid of it.

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