Thanks for the great information. Will soon be looking to establish our micro ranch in Missouri, wife was a little skeptical about the cattle until she saw yours chasing you in the UTV.
So beautiful seeing them follow you! So nice to see you back. He is pretty! Looks good. She is really cute. He is beautiful. Love his color. Look at those two pretty faces! Baby is really growing. Good looking beef! So happy you have your own beef!
Great to see! We butchered two of our highlands so far on our homestead which saves us that processing cost, but it does take some time. It's helps that a built a cold room to hang our meat. Our plan, which is what you are thinking now is to have a cow ready every year to be harvested. We have a steer to butcher next month but next year due to a breeding issue we will miss a year. We'll see what happens.
Rhett don't you have a highland hereford cross steer that can be turned into your next process till a highland is ready in a few years? that boy reminded me of Fred, Chads bull we lost last year. Btw have you seen his highland angus cross steer he has? looks like a highland with no horns. Frank the Tank. his mom had a one night stand with the neighbors Angus bull lol.
Would it be cost prohibitive to purchase a steer that you can grass finish yourself for at least this one time till yours are ready? Otherwise more deer hunting for the interim. Good luck. Your herd looks wonderful. Always love those new babies. ❤
I like to butcher at two years to two and half years. Three years may not be wise. I am interested in the tenderness and the marbling. Consider tomahawks. A tamahawk is rib-eye steak with a rib handle attached. It’s a new cut and it’s going viral. Wagau tomahawks are going for stupid money. I finished herferds off with grain to boost marbling. I would give each steer a coffee can of cracked corn three or four days per week. No more!!!!!! It’s called a snackie. A bovine Twinkie for desert. The heavy use of corn and corn products adds large amounts of tallow. You have to cut it out just to get to the tenderloins. It does not improve interstitial fat or marbling! The yards do it to boost profits. Breeds like highlands and wagaus tend to more natural marbling than say angus or Hereford. But my corn snackie will get you killer marbling in these breeds. Angus does really well on marginal pasture with higher unit weight yields. I would never turn down an organic angus or Hereford. But now I am leaning to highlands and wagaus. My move to Vermont gets smaller fields with lush green grass. Much nicer than Colorado badlands. Highlands do well in green pasture and colder winters. Higher average butter fat with lower average cholesterol.
it actually makes me sad to think that steer wouldn't be finished in a single year by a whole family when i'd eat it in less then one year solo because i am on the carnivore diet.
