Muck Boots 'n' Slickers - Life of a Livestock Hauler

Thanks for posting the sale and really appreciate the numbers/remarks.

 

I get a kick out of people and their gullibility. The Angus Association made one hell of an advertising blitz about Angus cattle and it paid off very well all the way around. If you take a yellow hide, for example, equal all the way around, put him in the same pen with a black, the human palate isn't sensitive enough to pick up any difference between the two. If anyone thinks I'm FOS, I challenge them to try it.

 

It does sound like a good way to have two steaks for supper

 

Agree.The axiom; you don't sell the steak you sell the sizzle, was never more true. It's been many years, but somewhere back in the 50's (+ or -)
we had some cattle. Herford's were weighted horned; red and white, big rangy cattle. Then there was a Mellow Yellow.. Polled; yellowish , loose hide, filled out chunky and more compact. Paint black be an Angus...
Are there any cattle in the southeastern states that will cut prime. I know we used to haul the big steers out of Omaha (1956)for Bryan Brother's, in West Point, MS to get a prime carcass.

 

if not mistaken , i often am , the angus took off cause of the carcass meat to waste ratio . Meat packers preferred them , i think , seems thats my memory anyhow .

 

i remember my grandad saying nothing better than a jersey steer , his truth i reckon poor ole dirt farmer . Oh and a Duroc boar covering a white black belted sow , cant remember breed , brain fart . Edit ; a Hampshire

 

Consistent weight and size on the rail is what packers are after. Back in my bacon hauling days I'd ask the barn staff for their grading sheets...it's unreal how much they'd get docked if they were 10 lbs too heavy or light. They'd try maximize profit by screwing around with their feed when all they really had to do was just not ship any lights. 20 bucks dockage a carcass was not unheard of.

 

Talk about cutability, which is whatI think you were talking about in your reply to my comment, there you have it. A jersey has just enough bone to stand upright and kick the ever lovin sh it out of you so if packers are buying because of cutability they would be killing nothing but Jerseys. A good packer buyer can judge cattle by their bone to meat to fat ratio and bid accordingly. So my point is this. A rat bas tard packer is going to kill anything they can sell for a good profit including their mother. Give your thanks to the Angus Association for a brilliant move. They deserve that much.

 

I prefer fattening Herefords myself, just a personal preference. Had a number of angus, they fattened just as well, I just like the looks of a red and white Hereford. As far as eating goes, I fattened a Belted Galloway for myself several years ago, and while I will eat any beef without discrimination, that Belted Galloway was THE BEST BEEF I ever tasted. Took forever to get him fat, like 2 1/2 years, but he tasted amazing. Currently have nothing but Holstein, and they aren’t bad as burger, but their steak is lean as can be. But, I am raising cattle for the udder now, instead of the table!