No money in any of them takes 2 pound 50 to keep a cow per day get ting £750 for her calf if your lucky do the maths it not rocket science
No money in any of them takes 2 pound 50 to keep a cow per day get ting £750 for her calf if your lucky do the maths it not rocket science
Fact not unless fertilser desial and labour and machinery contractor fees and shed up keep is free in your world tell me what do you think it take s to keep a suckler cow
Fact not unless fertilser desial and labour and machinery contractor fees and shed up keep is free in your world tell me what do you think it take s to keep a suckler cow
Fact not unless fertilser desial and labour and machinery contractor fees and shed up keep is free in your world tell me what do you think it take s to keep a suckler cow
I would far rather keep a cow and breed my own than go to market and try and buy suckler bred weanlings.....utter buffoonery of the highest order to say cows don't pay !What a stupid comment
I gather from the breed secretary that we have the pleasure of Scott Donaldson, H&H joint MD as the auctioneer at the Multi Breed Sale at Newark on the 23rd March. Hopefully he will bring some of you northern boys to see how good the Lincoln Red is as a suckler cow. I now have 4 calves on the ground born in lovely conditions, warm and sunny in south facing, open crewyards.
WB
Currently have HE x cows but not impressed with there Mothering in the first 24hrs and quite a bit of bag trouble. What replacements should I look at. Must be easy calving and fleshing.
Quite a few native beef breeds have had "The Limousin influence" including Sussex. I remember a chap from Genus telling me that whilst admiring a herd of South Devons he just happened to say half jokingly that "They are so shapely they almost look as if they've had a bit of Limmo blood put into them" To which the farmer replied "Er....well.." and winked at himHas a bit of Limousin been put into the Lincoln Red?
And if not, why not? It wouldn't do a bit of harm.
Thanks for explaining that - I was curious to know! “Done openly in the breed improvement scheme” is the important bit!There 'P' and 'XP' Lincoln Red's. The P's are pure Lincoln Red like at South Ormsby Estate(Facebook) and St Fort(Website). The XP's have in them, a little continental blood done openly in the breed improvement scheme. Maine Anjou, Limousin, Chianina, and Blues were used in there background and then bred using a percentage system. The old boys that started used words like Majestic, Limithan and Chieftain in the names of the Bulls but this was slowly dropped! but if you go back in the pedigrees you can work out what they have in them most of the time. a very few of mine have a little South Devon in them and I have used family names on the female side to reflect this like, Sade, Sadira, Sandy and so on. You get the idea!! They can now hold there own in the Interbreed classes as was proved at the Royal Welsh this last year. Of course that is a judges opinion!!. Newstead farm(Facebook) is another example of a farm using Lincoln,s and box selling their beef. There are also some large herds at Sutton estates using Lincoln,s crossed with angus to get the premium but using the maternal traits of the Lincoln for ease of management.
WB
Quite a few native beef breeds have had "The Limousin influence" including Sussex. I remember a chap from Genus telling me that whilst admiring a herd of South Devons he just happened to say half jokingly that "They are so shapely they almost look as if they've had a bit of Limmo blood put into them" To which the farmer replied "Er....well.." and winked at him