tex452
Well-known member
- Joined
- May 13, 2021
- Messages
- 1,449
- Reaction score
- 2,431
- Location
- Burleson Leon Coleman counties texas
Please remember to post pictures of the meat (especially the ribeyes).Winter stocking is awesome. How long did you grain feed yours and what kind of marbling did you get? I just took two to the processor about a week and a half ago. Both about 1100 lbs give or take. They were on grain for 2.5 months and gained about 330 lbs in that time frame. I'm excited to see them end of week. No real good photos but looking at the hanging halves right after being hung they didn't seem to be much fat I'm hoping since these are half Wagyu it's all infra muscular but I'm guessing that I need to wait till they are fully over two years to get really good marbling They hang them for two weeks so I should get them Thursday.View attachment 35319View attachment 35320
We fed her a little over 3 monthsWinter stocking is awesome. How long did you grain feed yours and what kind of marbling did you get? I just took two to the processor about a week and a half ago. Both about 1100 lbs give or take. They were on grain for 2.5 months and gained about 330 lbs in that time frame. I'm excited to see them end of week. No real good photos but looking at the hanging halves right after being hung they didn't seem to be much fat I'm hoping since these are half Wagyu it's all infra muscular but I'm guessing that I need to wait till they are fully over two years to get really good marbling They hang them for two weeks so I should get them Thursday.View attachment 35319View attachment 35320
How was the marbling? I have a theory that if they are less than two, the extra weight goes to growing bone and muscle but not so much fat.We fed her a little over 3 months
I have a longhorn that had a white speckled up bull calf this year... she had a white speckled heifer first year, black bull 2nd year, twin black heifers third year (lost one) and this white speckled bull this year. He will be my next beef since he will not bring anything at the sale... and I am looking forward to seeing how he will taste. I have been eating Jerseys and jersey x for the last 25-30 years... always off of one of my nurse cows...We butchered this longhorn/red angus cross heifer, she weighed 735 lbs, that's about the size I like to butcher, we grain fed her.
We grilled sirloins, and were the best sirloins I ever had, tender and flavorful.
Very happy with the outcome.
The marbling is good.How was the marbling? I have a theory that if they are less than two, the extra weight goes to growing bone and muscle but not so much fat.
735 was live@Tex was that HCW or live weight?
@CrazyM they look great.
If it was me I would try to feed her on grain till then. Not enough time for my preference, but I've had to do in in that time frame once before.I have an open heifer, fat on grass-just found out she was open a week ago and kill date is 5/21. She has some feed every few days, but do I need to do a huge conversion to grain at this point for milder fat flavor?
Other than the yellow fat, we have clover and ryegrass right now-do those cause off flavor?I'd get her off the grass and onto dry hay if nothing else. Grain won't hurt anything either
Seems like if they are eating plants that are green and growing the flavour will be 'different'. Some people like it, some don't.Other than the yellow fat, we have clover and ryegrass right now-do those cause off flavor?