Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
If we werent deducted money for older slower grown larger cattle we could produce the big tasty steaks like south america produce. Hardly fair to knock our beef when we produce it with our hands tied behind our backs. Perhaps thats the plan , force us via price to fatten young cattle too quick on meal producing tastless dense beef which people moan about and then use that excuse to source foreign grass fed matured beef without any of the in-spec penalties and rave about the taste. You couldnt make it up.
I have been there too and eaten steak and pork, it was tasty but too tender for me, a bit sickly. Yanks cant get enough new zealand grass fed angus i was told or read somewhereI was once in the us and the steaks were far better than the ones here the cattle will be ranched for 12 to 18 months and then in a feedlot for 3 to 4 months
They breed beef for marbling and tenderness in america that makes a huge difference. I think they get a bonus for eating quality whereas here we are paid more or confirmation via the europ grid. The world has moved on and we have been left behind unfortunatley. At least the genetics alreadt exist we could breed it into our cattle quite easily with american genetics but it would probably take 10 years at least before the bulls were readily available. But it will never happen until we are paid for eating quality and still paid a premium only for confirmation.
Tin hat on but American genetics are already here. Leachman has been breeding Stabiliser cattle in America with an eye on marbling/ tenderness for years and those genetics have been available here for some time.They breed beef for marbling and tenderness in america that makes a huge difference. I think they get a bonus for eating quality whereas here we are paid more or confirmation via the europ grid. The world has moved on and we have been left behind unfortunatley. At least the genetics alreadt exist we could breed it into our cattle quite easily with american genetics but it would probably take 10 years at least before the bulls were readily available. But it will never happen until we are paid for eating quality and still paid a premium only for confirmation.
Tin hat on but American genetics are already here. Leachman has been breeding Stabiliser cattle in America with an eye on marbling/ tenderness for years and those genetics have been available here for some time.
But I'm sure some of our own traditional breeds would compete well if hung properly etc.
Hormones don’t have anything to do with it, those just affect conversion rates.I’m ready to be shot down, Stormzy stab vest is on.
I bet they will be excellent. Best steaks I’ve ever had have been in the US or South America, is it the way it’s cooked or grown ( hormones )? I fear once the general UK populace eat US ref they won’t want UK beef until it tastes the same.
How do you think most cattle are finished over here?You want beef like America then finish it on rations like feedlots do. 6+ months of 85% grain and anything will have the fat of a whale. .
Anything I read seems to be adlib. Adlib does not necessarily equal high diet percentage. Can’t say I’ve ever seen anyone talking about finishing stores who’ve mentioned an actual percentage of grain.How do you think most cattle are finished over here?
I would say most cattle would be finished on a high grain and Maize diet with some sort of protein addedAnything I read seems to be adlib. Adlib does not necessarily equal high diet percentage. Can’t say I’ve ever seen anyone talking about finishing stores who’ve mentioned an actual percentage of grain.
Also seems to be a large number of potato references.
You are payed for tenderness/ eating quality, yes?Anyone who’s seen the recipe for feedlot rations can tell you how far they push the line. UK farmers may run into issues with abx in feed as the reason those are used here is to limit liver abscesses due to such high grain diets.
When I was at the feedlot the starter ration was silage and DDG with a bit of straw and grain. Every five days that ration would change and by the time the cattle were in for 25 days they had three ingredients. Grain, DDG and a bit of straw. That’s it. The use of DDG let them be fed less grain so anything I seen probably topped out at 70-75% barley or wheat. In places where there’s less DDG available they can easily be in the 85-90% range. The cattle don’t get a choice, they just get grained.
Like I said, would put fat on anything.