Forums
New posts
Forum list
Search forums
What's new
New posts
New resources
Latest activity
Trending Threads
Resources
Latest reviews
Search resources
FarmTV
Farm Compare
Search
Tokens/Searches
Calendar
Upcoming Events
Members
Registered members
Current visitors
New Resources
New posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Forum list
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More options
Contact us
Close Menu
Forums
Livestock
Livestock & Forage
250,000 heifer
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="beefandsleep" data-source="post: 7421424" data-attributes="member: 4148"><p>I had a chat with the local butcher a couple of months ago, trade was flying and he was thinking about how he could keep all those extra customers once the inevitable happens. He was talking about some Angus beef and a new dry curing cabinet he’d ordered. My ears pricked up, “I’ve got some cracking Angus heifers coming on”, I said “be ideal for you”. He was very enthusiastic. I asked him about his ideal carcass weight, nothing over 300kg he said, all good so far.</p><p>Then he showed me a couple of tags off carcasses he had cut up recently, U+3, E3 etc. I explained to him that he wouldn’t find any Angus to compare with those grades and they would likely have a bit more cover on than he was used to. His enthusiasm seemed to Wane a bit, “wouldn’t want anything with a lot of forequarter to deal with, don’t like them too fat either”. Then we talked for a bit about how the conformation affected saleable meat yield. He hasn’t asked me about those Angus heifers again yet but I might have a go at persuading him to try one when they’re finished.</p></blockquote><p></p>
[QUOTE="beefandsleep, post: 7421424, member: 4148"] I had a chat with the local butcher a couple of months ago, trade was flying and he was thinking about how he could keep all those extra customers once the inevitable happens. He was talking about some Angus beef and a new dry curing cabinet he’d ordered. My ears pricked up, “I’ve got some cracking Angus heifers coming on”, I said “be ideal for you”. He was very enthusiastic. I asked him about his ideal carcass weight, nothing over 300kg he said, all good so far. Then he showed me a couple of tags off carcasses he had cut up recently, U+3, E3 etc. I explained to him that he wouldn’t find any Angus to compare with those grades and they would likely have a bit more cover on than he was used to. His enthusiasm seemed to Wane a bit, “wouldn’t want anything with a lot of forequarter to deal with, don’t like them too fat either”. Then we talked for a bit about how the conformation affected saleable meat yield. He hasn’t asked me about those Angus heifers again yet but I might have a go at persuading him to try one when they’re finished. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Livestock
Livestock & Forage
250,000 heifer
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
Accept
Learn more…
Top