One of my steers definitely thought he was an angel and tried flying over the fence. He got his leg wrapped up in the fence. I think he is on the mend now but I thought for sure his leg was broken.
30 months seems to be the sweet spot for us on grass fed and finished. We rotate and give alfalfa hay or pellets, about 12 lbs each daily. For last couple months. The alfalfa is a game changer. Also ACV in their water.
I’d like to try finishing with alfalfa. It may open up some new opportunities for me. But dang alfalfa is expensive. It is not grown in our region so maybe that’s why.
No doubt, a lot of times when we finish them on clover and rye like this, the fat will have a yellowish tint to it. When we grain finish it’s usually white.
There are a lot of factors that go into raising good beef. Age of 2-3 years old has not been negative to the quality of our beef. Rapid weight gain from high quality forage seems to have the highest impact. The opposite seems to make the lowest quality beef.
Great to see all the lush pastures. Happy bovines, happy farmer.
Fattened steers for freezer camp always a plus. Tfs
They are all gaining weight like crazy with all the spring growth
Beautiful forage!
Sunshine and rain!
Sunshine and rain!
Nice cows and They look like angles cross cows and calefs and bulls ❤
One of my steers definitely thought he was an angel and tried flying over the fence. He got his leg wrapped up in the fence. I think he is on the mend now but I thought for sure his leg was broken.
Thank you
30 months seems to be the sweet spot for us on grass fed and finished. We rotate and give alfalfa hay or pellets, about 12 lbs each daily. For last couple months. The alfalfa is a game changer. Also ACV in their water.
I’d like to try finishing with alfalfa. It may open up some new opportunities for me. But dang alfalfa is expensive. It is not grown in our region so maybe that’s why.
Cant beat the flavour of the fat when it is cooked. I prefer the fat to the meat. 😂🐄
No doubt, a lot of times when we finish them on clover and rye like this, the fat will have a yellowish tint to it. When we grain finish it’s usually white.
You're completely wrong and you don't know what you're talking about. Letting them get that old is horrible and makes low quality beef.
There are a lot of factors that go into raising good beef. Age of 2-3 years old has not been negative to the quality of our beef. Rapid weight gain from high quality forage seems to have the highest impact. The opposite seems to make the lowest quality beef.
2-3 year old grass fed beef is perfect!