I live in the north east and was in the supermarket busines for over thirty years. I can tell you most consumers here don't know finished, grass fed, prime, Angus or choice, Buffalo. I have seen many a time that the most expensive beef go into the talo barrel. Really a shame . Sale of your best beef is very low. F.Y.I. The stores will never discount it because it starts to create a bad shopping habit. Thanks for what you do.
Thanks for the video. I have run 25 mama cows for the last 10 years, so still learning. We have only finished 6 calves, so I have a couple of questions. We use a creep feed at weening for 60 days (6 months old), then put them back on pasture with creep feed supplement, then back into the lot after 1 year old and at least 120 days on a corn/soy/barley mix - finish at 18-20 mos. I have 2 questions, what do you use for finishing feed and why do you butcher at 1000 lbs? Our cows don't have fat deposits of a finished animal until 1200 lbs. and have had to take one steer to 1500 to get it finished - might be just genetics or feed? The positive to that is the meat per pound cost is a little less due to some flat fees in the processing, but we got over 500 lbs of meat, that is a lot of meat to deal with. Another big difference, I was finishing for us, not selling and worrying about feed costs. Thanks again.
@josecramer5769 A lot to answer so we'll do our best. We use Beef 14 Developer TRT MOS with sweet peas in it. We used COB in the past but they like this better so they eat all of it sooner in the process and we have noticed the meat is a little sweeter too. The feed shows a crude protein as 14% on the label (plan to show this in a separate video in a couple weeks). We estimated our cost of feeding per head this year at about $150 for finishing. We do not use a creep feeder which may be why ours are smaller compared to yours with combination of genetics, environment, forage, etc. Yes, the bigger they are the less cost for the flat butcher fee. For us, we have found the point of diminishing return is around 1000 lbs only because then it starts to creep into the bone growth (essentially customers begin to pay more for maturity rather than meat). Keep in mind we feed only 60 days compared to your 120 so that also adds a significant difference.
@markfin7225 glad you enjoy! Renovations really took a lot of time away from the ranch work this year. We have another video ready to release next week!
@@HashknifeRanch I saw quite a few shorts. This is a good video for people who don’t know much about how we finish beef. I think I told you, we raise registered belted Galloway‘s. Some go back into the herd, some are sold as registered stock and most of the bulls get returned as steers for customers. That said we strictly grass feed ours. We use the alfalfa as their highest protein, otherwise they are fed a lot of native grasses.
@@markfin7225 Those are great ways to enter a few niches! The alfalfa is a great protein source as well, we push it heavy as calving season starts to help supplement the cows
what a great video! Wish i were closer, id much rather give you the $15 a pound, rather than the stores! Wouldnt it be nice if you could market all your beef, without the govt stepping on your toes to make sure you dont cut out the three middle men!
@@HashknifeRanch the crazy thing is most people don’t realize by the USDA guidelines only 30% of that animals diet has to be grass to be considered grass fed. I don’t like grass fed. I’m a grain finish myself. That’s how we do it in our community I raised one one time fully fed on grass, and I ended up donating the meat to a charity because I didn’t like it
@@HashknifeRanch oh I agree with you 100% if somebody wants one that’s been fed nothing but grass this whole life I’ll raise one for them from the video I’m guessing you guys are out in Montana. What kind of cattle do y’all run up there? I know there’s a lot of Angus.
I live in the north east and was in the supermarket busines for over thirty years. I can tell you most consumers here don't know finished, grass fed, prime, Angus or choice, Buffalo. I have seen many a time that the most expensive beef go into the talo barrel. Really a shame . Sale of your best beef is very low. F.Y.I. The stores will never discount it because it starts to create a bad shopping habit. Thanks for what you do.
Thanks for the video. I have run 25 mama cows for the last 10 years, so still learning. We have only finished 6 calves, so I have a couple of questions. We use a creep feed at weening for 60 days (6 months old), then put them back on pasture with creep feed supplement, then back into the lot after 1 year old and at least 120 days on a corn/soy/barley mix - finish at 18-20 mos. I have 2 questions, what do you use for finishing feed and why do you butcher at 1000 lbs? Our cows don't have fat deposits of a finished animal until 1200 lbs. and have had to take one steer to 1500 to get it finished - might be just genetics or feed? The positive to that is the meat per pound cost is a little less due to some flat fees in the processing, but we got over 500 lbs of meat, that is a lot of meat to deal with. Another big difference, I was finishing for us, not selling and worrying about feed costs. Thanks again.
@josecramer5769 A lot to answer so we'll do our best. We use Beef 14 Developer TRT MOS with sweet peas in it. We used COB in the past but they like this better so they eat all of it sooner in the process and we have noticed the meat is a little sweeter too. The feed shows a crude protein as 14% on the label (plan to show this in a separate video in a couple weeks). We estimated our cost of feeding per head this year at about $150 for finishing. We do not use a creep feeder which may be why ours are smaller compared to yours with combination of genetics, environment, forage, etc. Yes, the bigger they are the less cost for the flat butcher fee. For us, we have found the point of diminishing return is around 1000 lbs only because then it starts to creep into the bone growth (essentially customers begin to pay more for maturity rather than meat). Keep in mind we feed only 60 days compared to your 120 so that also adds a significant difference.
Missed your videos.
@markfin7225 glad you enjoy! Renovations really took a lot of time away from the ranch work this year. We have another video ready to release next week!
@@HashknifeRanch I saw quite a few shorts. This is a good video for people who don’t know much about how we finish beef. I think I told you, we raise registered belted Galloway‘s. Some go back into the herd, some are sold as registered stock and most of the bulls get returned as steers for customers. That said we strictly grass feed ours. We use the alfalfa as their highest protein, otherwise they are fed a lot of native grasses.
@@markfin7225 Those are great ways to enter a few niches! The alfalfa is a great protein source as well, we push it heavy as calving season starts to help supplement the cows
what a great video! Wish i were closer, id much rather give you the $15 a pound, rather than the stores! Wouldnt it be nice if you could market all your beef, without the govt stepping on your toes to make sure you dont cut out the three middle men!
@@chrisgilbert2152 appreciate the support, but the biggest point is to buy local! 🤠
I hate what they call grass fed beef
@asymptoticsingularity9281 that's the thing....its all grass fed. It's all about the difference between grass v. grain finishing
@@HashknifeRanch the crazy thing is most people don’t realize by the USDA guidelines only 30% of that animals diet has to be grass to be considered grass fed. I don’t like grass fed. I’m a grain finish myself. That’s how we do it in our community I raised one one time fully fed on grass, and I ended up donating the meat to a charity because I didn’t like it
@@Homemadeacres Yes, it tends to taste similar to venison if not grain finished, but some people prefer that and that is 100% okay with us
@@HashknifeRanch oh I agree with you 100% if somebody wants one that’s been fed nothing but grass this whole life I’ll raise one for them from the video I’m guessing you guys are out in Montana. What kind of cattle do y’all run up there? I know there’s a lot of Angus.
@Homemadeacres yes, we are in south central Montana. We raise Red Angus but most around us raise Black Angus