Recent content by Wall Murray Greys

Our newest bull.

Dun or chocolate… definitely from a dilution gene. We have several that color.

I would add that Murray Greys have a dilution gene as well. It doesn’t have to be a charalois.

The two on the left appear to be Murray Greys. There are several commercial herds of murray greys in east and south east Texas. Could be what they are and it would Also explains the calf.

If your like me, price plays a big part on everything. I looked into a no till drill. I couldn’t find one under $5k. I found this old school drill for $900. I’ve used it to put wheat and rye in. I put in 10 acres on top of a summer grass field. It did ok and allowed the cattle some food for...

I used concept aid for 4 years, it worked really well for me. Tried all kinds of other minerals and kept going back the vitaferm. Last year I switched to Riomax. It cost more up front but saves me a ton on feeding hay/my pastures last longer now. After a full year on it, I spent less than when I...

Rules state the cattle must be solid in color. No red can be registered andNo spots. Even for a percentage

I really enjoy this discussion. Me personally, I lean toward the “smaller” cattle. Although, I don’t consider them small, I think of them as moderate. My cows are between 1050-1150 depending on when they cross the scale. My bulls are 17-1800 at 5 years old. The last 5 years, the calves have...

I enjoyed your question, “will this allow me to run faster and jump higher”. I have found that you can find anything on the internet to prove or dis-prove anything you want. I can honestly say that converting to grass-fed beef has been a good thing for me personally. The only “lifestyle”...

From what I have learned and studied, the key is a heathy green grass with a little legumes. For me, that ends up being Bermuda, bluestem, hay grazer in the summer months. In the winter, they have oats, wheat, and native grasses to our area. As for legumes, I put out a few different varieties...

Our program does this in 20-22 months. All grass no grain. Clean white fat and tender enough to cut with a spoon. A lot is determined by the genetics of the animal. The rest is determined by how you finish the animal.

I would recommend Crispin Grass fed beef!