So what are we all after? The carcass is result of incredible endeavor. What is ideal and profitable for the producer, feedlot, retailer, cook, and.... person behind the knife and fork.? How heavy? How much marbling? How much backfat? How much bone? Guts? Ribeye? What is efficent...
Maybe this topic has been addressed, but I'm wondering what you all know about gourmet beef. I think it would be well marbled and tender, and tasty, but behind that what is the considered phenotype of the animal that was butchered? Wagyu, I understand are enormously marbled and look dairy. ...
I've heard how Highlanders are excellent foragers and therefore; easy keepers and feed efficient. How true is this? Have any studies been done? What about buffalo?
I'm sure there is some somewhere. A few years ago, I snooped around and came up short. In the meantime, while talking to breeders.....I find myself feeling fortunate that I came up without any. I know he did sire some famed cattle, though.
This year I plan to use three amps. Two on the original Haumont cows I bought four years ago. Maybe one on the daughter of one of these cows that was sired by IPS Canadian Image of USA. Then in a couple years use an amp on a resulting heifer. This would be a sire/daughter breeding and if I...
Yeah....six frame is how I would describe these guys. The bull my dad bought in 1972 was maybe even a 7. Our neighbors would stop their vehicles on our road just to stop and take him in.