2022 Calving Season…

[unclebilly]

Well we had 3 more calves yesterday (the last one had to be pulled). We had another this morning so we are up to 7 calves.

This one spent the night in my shop because it was cold and it’s momma was too tired and sore to clean it up. It went for a car ride back to meet up with momma and all is well.

[stevej37]

^^^ Great photo!

[unclebilly]

Here’s 5, 6, and 7…







#8 is imminent…

[billybek]

All the cool calves get a red ear tag...

Looks like you are keeping busy.

[dan88911]

A red ear tag?
Why not give them names?

[unclebilly]

8 and 9 were born…

This is #9, a purebred shorthorn from a different bull. His genetics are predisposed to much smaller calves.



It’s no fun having Covid and dealing with cows dropping calves… Ranchers can’t exactly call in sick.

[unclebilly]

Originally Posted by dan88911

A red ear tag?
Why not give them names?

My kids do name them. The only rule is NOT to fall in love with ones we aren’t keeping. My daughter is still upset that I sold her bottle calf, Harper, a couple years ago.

This is a ‘K’ year so the names should begin with K.

[stealthn]

How big is your herd and land?

[unclebilly]

We have about 45 head of breeding cattle on 300 acres.

[Instrument 41]

What is the ratio where you are for the cattle to acreage?

[unclebilly]

Originally Posted by Instrument 41

What is the ratio where you are for the cattle to acreage?

Not sure what you mean. There is no fixed ratio, or nothing legislated. Really this comes down to how much moisture we get in terms of how much grass you have for forage. Last year, in a drought, we got by but barely. It we don’t get rain this spring, it will be nip and tuck.

If you are buying feed, like a feed lot does, you can have a couple hundred head on 10 acres - this is the hard reality of commercial beef and not what we do. Our animals are grass fed. When we sell our calves in the late fall, what happens next is up to the buyer. The few animals per year that we butcher are 100% grass fed and supplemented only with barley. The feedlots are focused on weight gain and feed grain, steroids, and supplements.

[Instrument 41]

Down here the ratio is 3 cows per acre. In west Texas that ration is 4 acres per 3 cows. Just wondering

[billybek]

Originally Posted by unclebilly

Not sure what you mean. There is no fixed ratio, or nothing legislated. Really this comes down to how much moisture we get in terms of how much grass you have for forage. Last year, in a drought, we got by but barely. It we don’t get rain this spring, it will be nip and tuck.

If you are buying feed, like a feed lot does, you can have a couple hundred head on 10 acres - this is the hard reality of commercial beef and not what we do. Our animals are grass fed. When we sell our calves in the late fall, what happens next is up to the buyer. The few animals per year that we butcher are 100% grass fed and supplemented only with barley. The feedlots are focused on weight gain and feed grain, steroids, and supplements.

Do you work with a local butcher, Scott? I am interested but don't have the room for a lot of product.

[unclebilly]

Originally Posted by billybek

Do you work with a local butcher, Scott? I am interested but don't have the room for a lot of product.

We use Pure Country in Strathmore but I’m strongly considering using a mobile butcher this summer on the 2 steers I’m going to butcher. Pure country has been good but I’m not 100% happy with the last animal they processed (for our own use). Pure Country is a federally inspected facility and the beef can be sold on the open market anywhere in Canada (and possibly there US). I do sell this stuff by the pound and you don’t need to take a 1/4.

The mobile butcher route is a different model because the buyers buy the animal live on the hoof (can be split into 1/4’s) and then pay the butcher. The difference is that the mobile butcher kills the animal at my farm so there is no transport stress (probably insignificant compared to the unloading stress at the butcher), then takes the carcass to his facility to age and butcher. His facility is not federally inspected so the product can’t be sold (the buyer already owns the animal). I know a mobile guy through my kids ski club (actually used to work with him in the oil patch), and I’d like to give him a try.

The 2 steers I plan to butcher are 2 years old and just need to spend a. I think on spring grass to fatten up before they are ready. I am tentatively planning mid June to slaughter them but haven’t booked the butcher yet.

[billybek]

Keep me in mind. I have a freezer but it isn't very large.
I typically vac wrap and freeze most of what we buy. SAIT's butchery program is back up and running and that is where I have bought most of my beef in the last number of years.
Not sure where they get their product from.