Wagyu x Charolais

EddieM wrote:

What % Wagyu starts changing the meat?

I think the short answer is any. But there will be variation with anything other than F1s. We can probably improve the consistency with linebred parents. I am linebreding the heck out of the Wagyu side.

W.T. I'm having another ribeye for breakfast, no green no way DV in the sizzle , smell is killing me, man that metal plate is hot

Dennis Voss wrote:

W.T. I'm having another ribeye for breakfast, no green no way DV in the sizzle , smell is killing me, man that metal plate is hot

Ok ya got me the first time.... At your age for breakfast i can see you eating a bowl of oatmeal.....

whitecow wrote:

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!

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.

FORM FOLLOWS FUNCTIONAL SELECTION REGARDLESS OF BREED

GENETIC ORDER .......

[/quote]


THANKS DV, WHETHER THE 'FLYING V' SYMBOLOIZES 'VOSS' OR MY 'V' BRAND ON THE RIGHT HIP OF ORDERLY POPULATION GENETICS - Since we both originated in the Cornhusker state, here's a Nebraska Real World Beef Update - Large group of multiple sired ordinary straightbred Shoshone steers, weaning wt about 625#,feedlot ADG 5.52#, kill weight 1500# plus.... 95% Prime..... No yield grade 4's..... No extreme individual outlier BS.....No big Charolais cows bred to Wagyu bulls......No reliance on crossbred heterosis.....No hyped up overpromotion




.....JUST STABILIZED, SUSTAINABLE, PLAIN AND SIMPLY EFFICIENT WORK AND WEAR CORES

No Mike, when you told me "how we get lucky sometimes "......your selection of Fenley was not luck, it's 1200 miles of planned selection perserverance following a straight line, the shortest distance between two points.

LL in the contented vicinity of re-establishing strains calmly watching all the traditional selection of unsustainable, unaffordable outliers become self destructive

LL,
you don`t even have a profit index to guide you

http://www.leachman.com/2012Springcatalog/#/19/zoomed

on second thought, how good is a profit index if you went broke using it ?? the below one is funny talking about "ranch equity" increasing...don`t you have to own a ranch first?

http://www.leachman.com/2012Springcatalog/#/20/zoomed

go left to the earlier pages for the CSU CON training class...

Has this 1500lb+ fat animal become the norm in the commodity system? Most of my customers don't have DV's appetite for beef - probably steered by the "health guidelines" towards a "healthy" portion size being the size of a deck of cards. I know if we get cattle over 700lb carcasses we start to get complaints some of the larger steaks are too big. Maybe that's an anomaly of the market I'm selling into?

Whitecow, I wonder if you could get restaurants interested in your product? I know they tend to prefer to buy steaks or primals but if you get an enterprising chef you might get them interested in a special product that they would buy by the half. We had that experience last fall selling a whole beef to a chef in Calgary, halved and dry aged 30 days with them doing their own cutting. The better restaurants charge enough that the beef cost isn't a big issue, the one we dealt with was charging $40-$60 for a steak and $10 extra for the vegetables to go with it! Imagine that Dennis - paying $10 for a bit of green vegetation decoration
If I had high cost of production beef to direct market I'd be going after the restaurant trade.

let`s remember the formula...slaughter steer finish weight = cow mature weight x bull 150% of her weight...
still applies I think; the Keeney Angus cattle selected and derived from Shoshone won`t make 1500lb slaughter because I have picked earlier maturing animals like 6309 from the population....but lurking here is this old bull I never much cared for because he "didn`t grow", quoting the Iowa expert...but he did get plenty damn big eventually ...he`s the sire of Nubbin and his pretty counterpart at MVCatt`s , and I believe they are on that the growth curve as well...
his dam; nubbin`s grand dam Chris...



knowing her weight, I ask what`s the difference bewteen a big Charolais cow and a big Angus cow ?

Zilch, If they look tasty, I'll eat both.

MKeeney wrote:

let`s remember the formula...slaughter steer finish weight = cow mature weight x bull 150% of her weight...
still applies I think; the Keeney Angus cattle selected and derived from Shoshone won`t make 1500lb slaughter because I have picked earlier maturing animals like 6309 from the population....but lurking here is this old bull I never much cared for because he "didn`t grow", quoting the Iowa expert...but he did get plenty damn big eventually ...he`s the sire of Nubbin and his pretty counterpart at MVCatt`s , and I believe they are on that the growth curve as well...
his dam; nubbin`s grand dam Chris...



knowing her weight, I ask what`s the difference bewteen a big Charolais cow and a big Angus cow ?

The perfect size to breed to the terminal bull of your choice.

whitecow wrote:

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.

are the blacks in this pic crosses?

The bladie is 3/4 Wagy 1/4 Hereford. The chocolate steer is F1 Wag x Char. The blacks are all fullblood.

whitecow wrote:

The bladie is 3/4 Wagy 1/4 Hereford. The chocolate steer is F1 Wag x Char. The blacks are all fullblood.

my gracious, the pure blacks are beautiful as well

W.T wrote:

Is Angus no longer needed??????

angus breeders have sold out to the highest bidder just as CAB has.

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http://www.straightdope.com/columns/read/2219/whats-the-big-deal-about-aged-beef-and-angus-beef

American Angus Assn. and CAB is not about a breed its a business plan.

the Wagyu boys must be prone to a little promtion as well...

Yasufuku J930 is linebred to Yasumi Doi J10328. Offspring of Yasufuku J930 produced one carcass that sold at auction for $97,000 at the 2007 All-Japan Wagyu Competition. Other carcasses produced by descendants of Yasufuku J930 sold for $45,000, $42,600, $49,000 and $68,000.

Wagyu ET calves from Char heifers...

The purpose of the flush was to try to produce a linebred terminal Wagyu sire. Here is the mating:

The Suzutani cow has produced several bulls whose progeny have had superior quality/value. That is, if you believe the promotion & comotion from the Wagyu breeders.

Grassfarmer wrote:

Whitecow, I wonder if you could get restaurants interested in your product? I know they tend to prefer to buy steaks or primals but if you get an enterprising chef you might get them interested in a special product that they would buy by the half. We had that experience last fall selling a whole beef to a chef in Calgary, halved and dry aged 30 days with them doing their own cutting. The better restaurants charge enough that the beef cost isn't a big issue, the one we dealt with was charging $40-$60 for a steak and $10 extra for the vegetables to go with it! Imagine that Dennis - paying $10 for a bit of green vegetation decoration
If I had high cost of production beef to direct market I'd be going after the restaurant trade.

I hope you are right. I have given some sample ribeyes to a couple of restaurant owners that I know. I'm keeping my fingers crossed.

As a small aside, very nice reciept cows Whitecow Whip a couple of Charolais eggs in them, or just breed them to their daddy, burn their papers to cheapen them up, and I`ll trade you a few big cows, two of mine for one of yours Don`t mean to insult you; I`m just a cheap sucker for a good cow no matter her color; so long as the bottom line is black...yes, Larry has a good point about they aren`t terminal breeds, but are paternal breeds...because the growth/muscle paternal lines must be able to reproduce and rear themselves in reasonable fashion...to save on the trucking, I`ll lb my cows and send you cash

Thats awesome Whitecow. Thought a little about AIing everything to a Wagyu bull last year, and cleaning up with a Charolais. Maybe I'll think about that again this year.

You selling any semen, cheap, you know?

MK, while you're collecting, why don't you go buy that older Wagyu bull and get him collected. Then we would all have some cheap semen to experiment with. 6309, the twins, Wagyu, and a Char, and bang we're off and running.

TD pushing for TL

Tom D wrote:

MK, while you're collecting, why don't you go buy that older Wagyu bull and get him collected. Then we would all have some cheap semen to experiment with. 6309, the twins, Wagyu, and a Char, and bang we're off and running.

TD pushing for TL

good idea...how many straws does anyone want at $5/ straw of Waygu semen...as soon we reach a 100 straws, I`ll proceed to negotiate a syndication...

Can you graze them out to desired maturity, with shortened feedlot time, and still make them grade?

20

100

101 Just kidding... 20 this year. I may try to put a straw in each of the heifers time permitting.