Thanks for sharing this, are you going to have any future farm school classes? It'd be great to learn how to care for some cattle and pigs like you do! thanks!
The math is excellent. That market tops at 70 cents right now in my area. I've learned anything over 1400 lb we usually doesn't have a hanging weight worthy of the investment. You're going to get a bunch of calves out of that deal. And they'll all hang at 760 to 800 next year maybe more if you pull that calf right away. If it don't make money it don't make sense. I know you're making both so am I
@@stevefowler6039 I can see by your previous comment that your confusing cull downer or cull dairy cows with healthy beef cows. Most are pregnant or still capable of breeding Zero vet Bill's in 5 years. 200 plus head purchased. 40 to50 on the rail per year. 4 death losses 3 my mistakes. 300 head of livestock on the farm today. I don't own a needle. No penicillin. No hormones. Farmers have been trained on production. Not trained on profit 2 separate goals that depart sooner than most think
How old do they get, until they are ready to slaughter? I have been told on and off, its usually two or three years. Because you don't want aged animals. Buy I've eaten older livestock before, never noticed any difference in taste. Then again, maybe it's just me.
These cattle are like flipping a house. Buy low, put some meat on the bones and resell hopefully a little higher and weighing more than when you bought it. Of course things can go south...your already buying somebody else's problem that they dumped. You have the price of feed which is high right now and a vet bill will quickly eat any profit you, and if one dies your basically losing your arse...Use to be once that kill tag went on them you couldn't take them back to the farm, they had to slaughter.
Age is not the factor, finish is. We graze them for a season and the good ones get a full cut, the poorer condition ones go to ground. The obsession with young animals only is a very new and American thing. Older finishing is preferred in much of the world.
Looks like your still working the "cull cow" angle. Thanks for the update, Jordan.
Good to see you back.
Regards. S Africa.
Thanks for sharing this, are you going to have any future farm school classes? It'd be great to learn how to care for some cattle and pigs like you do! thanks!
The math is excellent. That market tops at 70 cents right now in my area. I've learned anything over 1400 lb we usually doesn't have a hanging weight worthy of the investment. You're going to get a bunch of calves out of that deal. And they'll all hang at 760 to 800 next year maybe more if you pull that calf right away. If it don't make money it don't make sense. I know you're making both so am I
Boom.🔥🔥
Yep it's so easy.
@@stevefowler6039 I can see by your previous comment that your confusing cull downer or cull dairy cows with healthy beef cows. Most are pregnant or still capable of breeding
Zero vet Bill's in 5 years. 200 plus head purchased. 40 to50 on the rail per year.
4 death losses
3 my mistakes. 300 head of livestock on the farm today. I don't own a needle. No penicillin. No hormones. Farmers have been trained on production. Not trained on profit
2 separate goals that depart sooner than most think
🎉
Love your channel mate. Am heading in the same direction in Australia. A bit behind you though and have a pesky house to finish first! @tallowview
The cull cow angle is interesting. Know anybody doing this with dairy culls? I’m not in beef cattle country.
Yes there's several I know of doing it with bulls. Cows are usually to worn out.
Would it make sense to scan those cows in say a month to see which are in calf (pregnant)? (Irish farmer here)
Yes it would, we're still running without a handling facility so that's not yet something we can do.
Are those heifers for breeding, or for beef?
Beef!
Curious if you sell grass finished Beef do you only buy grass fed? Or are most cows sold grass fed as they havent been finished on grain?
We market as grass finished. Brood cows are not typically fed grains and we graze them for a season on our place as well.
How old do they get, until they are ready to slaughter? I have been told on and off, its usually two or three years. Because you don't want aged animals. Buy I've eaten older livestock before, never noticed any difference in taste. Then again, maybe it's just me.
These cattle are like flipping a house. Buy low, put some meat on the bones and resell hopefully a little higher and weighing more than when you bought it. Of course things can go south...your already buying somebody else's problem that they dumped. You have the price of feed which is high right now and a vet bill will quickly eat any profit you, and if one dies your basically losing your arse...Use to be once that kill tag went on them you couldn't take them back to the farm, they had to slaughter.
Age is not the factor, finish is. We graze them for a season and the good ones get a full cut, the poorer condition ones go to ground. The obsession with young animals only is a very new and American thing. Older finishing is preferred in much of the world.
@@FarmBuilder Hi, new to this.
What does "full cut" and "go to ground" mean?
(my guess is that they are butchering terms) Thanks!
@@bslturtle full cut is roasts and steaks, ground is ground beef.
Beautiful! 😊😊😊😊. Do not waste your time > promo sm!!