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Cattle For Those Who Like To Have A Cow.


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  #41  
Old 09/09/11, 09:57 PM
gimpyrancher's Avatar  
Join Date: Jun 2010
Location: South Central Oregon
Posts: 115
Red face How to market?

Perhaps for smaller operations;

Taste test. Bring the feed store owner and manager a small roast or a nice thick steak. If it's good, others will hear about it. Giving a sample to a few key people that deal with a lot of other people everyday might be helpful. The local cop near the end of his/her shift? How about at the local farmer's market, giving away a quarter of a juicy hamburger at your booth? An advertisement for your meat that tastes great.

The only thing keeping them from buying your meat is letting them them know it is the best around.

We have no idea what kind of meat we're buying at the grocery store. I don't think most of us really care. We just need to feed our family. It'd be nice to know we had another convenient option and could support our local economy in the process.
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  #42  
Old 08/17/12, 03:42 AM
 
Join Date: Mar 2007
Location: Missouri
Posts: 103
beef industry

if 60% of the cows in a feedlot are black they can advertise it as angus beef it doesnt matter if the are 60% non spotted holstiens or limies or what that is the rule I use to feed at a couple of big feedlots at night and alot of those so called angus cows were not angus lol
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  #43  
Old 12/21/14, 11:46 PM
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Old thread but a good read for sure. I miss Kens wisdom and input on the board. I can still say with certainty I prefer jersey beef but don't have an easy time refusing any steak from any animal. I like beef!!!!!! It's what's for dinner.
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  #44  
Old 04/15/15, 10:05 AM
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Join Date: Apr 2015
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Quote:
Originally Posted by Oxankle View Post
Ladies and Gentlemen:

If the market preferred Jersey Beef the pastures of America would be full of Jerseys. Size is not an issue; some strains of Jerseys have been bred to be pretty large already. Yes, Jersey fat does contain yellow pigment, but that is not a serious drawback--a matter of what you are accustomed to only.

As for the Holsteins, that is a different matter. Holsteins are large animals, there are millions of Holstein bull calves each year for which there is no market but beef and they grow out lean. There is a huge market for such beef--I am told that McDonald's and many others in the fast food market buy this meat.

Keep in mind that every bovine is destined to become beef unless it is a pet, or dies of sickness or old age. If you develop a taste for Jersey beef good for you, but the market will not support an assertion that it is superior.
I think a lot of it is "marketing". The average American, aka Joe Q Public, thinks of Holsteins as dairy cows and their minds don't make the connection that they can also be for beef. Just as they think of lambs as meat and goats as pets. Goat meat is very good. Just as they turn their noses up at rabbit because they're "pets", worse guinea pigs.

So much of what people choose to eat is marketing and culture and the American culture has moved far from eating "real" food and knowing that what we eat actually comes from animals.
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  #45  
Old 07/13/15, 12:04 AM
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Join Date: Jul 2015
Location: South Carolina
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Most beef is good, show me a breed that has bad beef! (Maybe somebody knows?)

I've always suspected that some big breeds like Charolais known for their lean beef might not taste as good as some of the well-marbled breeds. But I've never had the chance to knowingly sample Charolais, or anything other than Holstein and of course the CAB.

I've been told that Scottish Highland is one of the yummiest beef out there. Again, like the Jersey, you have a smaller animal that won't normally weigh out over around 1,000 lbs.

I raised a few Holstein steers up but sold them before they got to market weight, because of personal reasons.

If I had the money to burn, my top choices for beef breeds (for personal use or local marketing, not national) would be Highland for northern climes (with possible crossing), and I'm not sure for southern climes, but maybe crossing longhorn with something meatier. For dairy, I believe I would look hard at Brown Swiss, and also raise up the steers for meat.

But I'm just armchairing here!
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  #46  
Old 07/23/15, 11:41 PM
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I hear Watusi are not good for beef. Me i raise Gelbvieh. Great breed.
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  #47  
Old 06/23/16, 03:02 AM
 
Join Date: Jul 2013
Location: NE OK
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Angus or Angus crosses all the way
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  #48  
Old 02/01/17, 08:33 PM
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This thread has been interesting for me since I have a good sized cow/calf operation. There have been several studies done over the years on tenderness and it is the "shear factor" of the meat. Wagyu are the most tender, then jerseys, guernseys, angus, hereford, and then from there I don't remember. Wagyu are the breed that was developed in Japan, there are actually 4 different "sub-breeds" (like varieties) that were developed in different regions there. The big thing with them is that they marble to the extreme and marbling is what makes the meat tender. Also they have very strict protocol for feeding them for what is known as "KOBE BEEF"... Australia is getting in to them and exporting the beef. Only beef raised in a certain area of Japan can be called KOBE but any meat from a Wagyu is very tender.
I have to take exception that jerseys are slow growing. I find that they grow just as well as any others, but they don't put on "meat and fat" like a beef breed. They are a smaller breed, they don't grow slower. In fact jerseys are one of the fastest maturing of the dairy breeds. I raise jerseys and guernseys for my own use, some from my own cows and some jersey calves I get off a couple of dairies. I find them to be tough little guys, WANT TO LIVE...the biggest thing so many people do wrong is to feed them too much milk in the beginning, then they get scours. They are LITTLE and cannot handle so much milk right off the bat. I try to raise them on my nurse cows and they can have all they want, it's just in smaller quantities at a time.
Guernseys have been nearly ruined by trying to make them "milk wagons" which they are not. They used to be a coarse rawboned cow, and could survive on anything. Now they are so frail that it hurts me to see what they have done to the breed. The calves do not have a very good constitution and can get sick very quick. Also, they seem to have a higher percentage of bull calves so it is harder to get heifers to raise up. That is just my experience, and what I have heard around over the years.

Yes they have a yellow fat. It is from the beta-carotene that their body converts from the grasses and roughage they eat. It is healthier for you. That is why the slogan was "GOLDEN GUERNSEY MILK". It is also creamier tasting, but if you are used to 1 or 2% percent it will take some getting used to.
Charolais make fine beef. As do many of the beef breeds. I have heard Brahman cattle and Longhorns are stringier meat but have never eaten any. They are good cattle for mothering ability, and there are alot of the "Brangus" cattle marketed today. Most of that is in the finishing. One beef I am not too thrilled with is Brown Swiss for the simple fact that they take a long time to grow. They grow bone first and they are a slow maturing breed. I have found their meat to be tougher if it is grass fed and finished like my jersey and guernsey beef is. One thing people do not realize that it takes a certain level of maturity for an animal to marble; not just put fat on the outside but for it to actually marble through the piece of meat.
I don't kill any jersey or guernsey for beef until 24-26 months. And mine are 99% grass finished. I feed a little grain to keep them coming into the catch pen and friendly and quiet, but they are in no way grain fed beef. With the whole BSE and anything over 27 months you cannot get back any cuts that have the backbone or spinal cord, I try to kill before then. To me a grain fed angus at 14, 18 months, or what ever does not have the flavor I want and the meat is "tender" because it is immature.
People don't "prefer" jersey beef because they are a basic dairy animal; beef is a secondary product. The angus assoc did one he// of a job marketing their product. Before they came out with the whole CAB there was actually a move by the Hereford assoc to market CHB but it was not pushed like the angus.

Jersey /angus calves make a good beef, and the females make very good "beef" cows and their calves do good. They also will make a good family type cow, with enough milk for their calf and most families needs. With a little grain to keep their weight up, I will put a second calf on them since they make a good amount of milk.

Every one has their own taste preferences. I have a friend that hates "homegrown" beef as she says it tastes funny. Another was blown away with the flavor of some jersey beef I gave her.
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