Wagyu x Charolais

Ok. The first results are in....just got the beef back from this guy:

Live WT:1520
HCWT:970
QG: high prime
YG: 2.1
REA: 16.2
Dry aged 21 days
Tastes great!

Whitecow, Best post on KC in many a day, DV

Found this ten year old article while cleaning my office the other day:

I have 6 of these F1s that will all be harvested over the next few weeks. I have 16 fullblood Wagyus and 17 3/4 & 7/8 Wagyus that have been fed with the F1s. I'll be harvesting a steer every other week or so for the rest of the year. I have been carcass ultrasounding them about every 60 days since weaning. The F1s like peas in a pod. There is a lot of variation in the rest. The next set will be coming off the oats and moving to feed in a few weeks.

Age at kill time?

Whitecow, my brains are on rapid fire, thank you very much for your hands on research, for sharing it DV in the vicinity of longhorn- wagyu- angus- char

That's the knock. I'm killing the F1s at 22-24 months. They have been on a self-feeder with a high fiber ration targeted at gaining 2.2 lbs/day. The F1s have been gaining about 3 lbs/day for the last couple of months. They are eating 15-20 lbs/day.

Whitecow,
That's not a knock to me. Up here we call that aging on the hoof. The best beef we can produce on this hard grass - low volume, high value grass - is 22 to 24 month type animals. The only way I can see that you would claim it as a knock is extended cost of gain for you. But if you're recouping that on the final product, what the hell. Here the animals I'm talking about have more good flavor becuase of it. We'll try to go out and photograph the next homeboy beef for you. More later, must go do chores, bye.
DV

P.S. Dylan Biggs, wade into this. Whitecow's got a live one going.

White cow, what is your market for these fed cattle? are you selling direct, locally or is it going into the commodity system?
Dennis I agree that taking a bit longer isn't a knock - I think grown slower = finer texture of beef and more time to accumulate flavor.
Depending what they are fed of course.

Dennis Voss wrote:

Whitecow, Best post on KC in many a day, DV

Agreed everything Tru-line is about, everything KC is trying to promote, everything breeds were created for...wrapped up in one picture with accompaning factual results...amazing what you can build with the pieces that fit together to make a predictable whole

Quote :

The F1s like peas in a pod. There is a lot of variation in the rest

take particular note of this; all ye current and close breeders to be...

Grassfarmer wrote:

White cow, what is your market for these fed cattle? are you selling direct, locally or is it going into the commodity system?
Dennis I agree that taking a bit longer isn't a knock - I think grown slower = finer texture of beef and more time to accumulate flavor.
Depending what they are fed of course.

The plan is to sell direct. I haven't sold anything yet, but I am about to unlease a big marketing effort. After tasting this stuff, I think the "drug dealer" approach might work....the first on is free, you pay for the rest.

We are putting fullblood Wagyu embryos in all of our Charolais heifers and cleaning up with Wagyu. I have been so excited about this project that we have retained all of our Charolais heifers for the last 2 years and even bought more. The heifers can have these Wagyu babies in their sleep and they provide more than enough milk to let the calves grow to their genetic potential. Plus, I get to see which Charolais heifers deserve to stay in the Char breeding herd. If they don't make the cut, they will keep having Wagyu calves. I am extremely happy with the way things are going so far.

Thanks for sharing an update whitecow, I was curious how things were going with your project, as I plan on using Wagyu on my Charolais heifers as well.

Mike posted this a while back and I found it interesting, hope you don’t mind me throwing it up on your thread as well.

http://www.wagyu.org/2009Talks/HoeghWagyuNutrition.pdf

Is Angus no longer needed??????

A bit ignorant here but I admit it. Does all of the beef taste better or just the steaks. If only the steaks how do you justify the increased costs? I am curious about the whole thing but someone keeps telling me to stick to straight Angus because he wants my extra heifers. Probably the best advice I can follow that costs no extra $ but actually have a few beef customers asking about it as well. Can you still make a nice profit selling it at $2.50/pound hanging weight plus processing like I do with my straight Angus?

23 month old, grass fat, current weight 1500 lbs. In the corral for a couple months eating ground hay & 6 lbs Muggli Bros. cake per day. Gentle, quiet, mostly Shoshone blood. Fat will be white as corn fed.

W.T wrote:

Is Angus no longer needed??????

obviously not needed for marbling...but the changers are working on it; and promoting it...sos

MKeeney wrote:

W.T wrote:

Is Angus no longer needed??????

obviously not needed for marbling...but the changers are working on it; and promoting it...sos

At this time I wonder how many X bred wagyu have already made there way into the Angus gene pool by the Pure bred crowd????? Now they wouldn't do that would they?

24 month flavor on all cuts is super, Mark. roasts are to die for, steaks, what can I say they have the sizzle flavor.

Dennis Voss wrote:

23 month old, grass fat, current weight 1500 lbs. In the corral for a couple months eating ground hay & 6 lbs Muggli Bros. cake per day. Gentle, quiet, mostly Shoshone blood. Fat will be white as corn fed.

I doubt any steak at the Grizzly Bar being better...though they might make one bigger...what was that steak you downed there, DV...28 OZ? I thought DV was being funny since I was buying, but no, he was just hungry

Dennis Voss wrote:

24 month flavor on all cuts is super, Mark. roasts are to die for, steaks, what can I say they have the sizzle flavor.

I cant take it my freezer is empty and. That tastes good just thinking about it . stop stop stop..........

W.T. Salt pepper, hot as hell grill, lots of marbling, cheeeee,she hits the heat, sizzle cheeeee, turn it over, smoke rolls up, sizzle, man its a big old porter house, have to turn the heat down, marbling is driping down, flaming up, ah its done the only thing on your plate. nothing green, just a hot stainless steel plate with a sizzling good steak off a 2yr. old fat steer. DV

Mark Day wrote:

A bit ignorant here but I admit it. Does all of the beef taste better or just the steaks. If only the steaks how do you justify the increased costs? I am curious about the whole thing but someone keeps telling me to stick to straight Angus because he wants my extra heifers. Probably the best advice I can follow that costs no extra $ but actually have a few beef customers asking about it as well. Can you still make a nice profit selling it at $2.50/pound hanging weight plus processing like I do with my straight Angus?

I think it all will taste better. Even the roasts have marbling like I have never seen before. I'm not sure if this can compete with Angus at $2.50/lb hanging weight. My estimated break even on these first F1s is $2.57/lb hanging wt...partly because I had to put them on feed earlier than planned because of the Texas drought. I am aiming for a niche market. I think I can sell everything that I have for closer to $5/lb hanging wt.

Dennis Voss wrote:

W.T. Salt pepper, hot as hell grill, lots of marbling, cheeeee,she hits the heat, sizzle cheeeee, turn it over, smoke rolls up, sizzle, man its a big old porter house, have to turn the heat down, marbling is driping down, flaming up, ah its done the only thing on your plate. nothing green, just a hot stainless steel plate with a sizzling good steak off a 2yr. old fat steer. DV

Now there is a steak salt and pepper and none of that dam sauce shit to ruin it. I have always thought the green stuff was the quickest way to ruin a good steak. who needs the rest of the crap any way. White cow we have sold as many as 13 steers in a year and have always had a line waiting for the next one. When you can cut a T-Bone with a fork most people don't care if they pay a little extra. Now i suppose DV will draw a dam picture of him eating that steak with flames and all, It will look so real Ill start smelling the dam thing..... Out saleing your self sucks White cow... so don't advertise too much.

What % Wagyu starts changing the meat?