>As my new place has historically been a cow pasture, I am keeping it that >way instead of tearing into it for a market garden. >My plan was to buy a cow/calf pair, and some young Black Angus steers to >raise for beef. Apparently all the calves around here have been weaned, >but I can buy an Irish Dexter cow due to calve in September for $800. Is >that a normal price? >Also, a friend told me today that I could buy a steer from a dairy herd >for $15 or so and the beef would be just as good, just not as salable. I >would like to hear thoughts from the list on this. >Could someone please tell me what exactly makes a particular breed good >for meat? Why is a Black Angus better beef than a Holstein? > >Thanks, >Pam DeTray > > >-- >_______________________________________________ >Sign-up for your own FREE Personalized E-mail at Email.com >http://www.email.com/?sr=signup
Dear Pam, Angus is well muscled and will put on fat more easily than holstein, which is a dairy breed. Angus tolerates heat fairly well too, and as a polled breed doesn't present the problem of being dehorned (which so many are wont to do. I wouldn't worry about horns in my low population, low stress herds.). I wouldn't worry so much about Lloyd's avoidance of Angus. My experience is holstein's can't be beat for getting out of fences and roaming where you don't want them. Basically ANY cow that doesn't have enough inside the fence will get out, so the secret is to keep them on good pasture. What makes both angus and holstein quick to roam is they have VERY good appetites. I raise holstein/jersy for beef, and it is extremely good because we fatten them on green chop from between the beds in our seven acre market garden. Really tender grass and clover, and it makes way juicy beef. I've fattened holstein that way to the point I had fifty pounds extra fat for the chickens over the winter, over and above what was in the (lean) hamburger. But holstein doesn't get so much marbeling in the steaks, etc., and I like that. I DO buy in holstein calves because the price is usually right and I can get calves at four days old just off the colostrum and raise a holstein calf alongside a fresh born jersey calf on my milk cow. (that way I don't have to make cheese every other day when the cow is first fresh and there's SOoo much milk) This (barely) gives me enough beef to sell some and eat some. Selling it direct I get about $3.50/lb average with T-Bones bringing $7.00/lb and soup bones $1.00/lb. With a 1,000 lb animal on the hoof that dresses out at 500 lbs. that comes to roughly $1,700 per animal, which is way, way over beef prices. Of course, I'll have about 300 in butchering and wrapping costs, so the net is under $1,500 and when I add up all the other costs it is under $1,000. Still worth it. Best, Hugh Lovel Visit our website at: www.unionag.org
