cattle raising

[littlebluefarm]

oh okay wow I didn't noe that.... I heard they are really nice and gentle...and so can I casterate it my self or should I have someone do it? or do u need special tools?

 

[RoostersCrow HensDeliver!]

There are two main options for castration. Surgical and banding. This is another issue that people will argue over but in the end it is your choice.
For Surgical removal of the testicles -I would suggest you have a vet preform the surgical procedure if you decide to go that direction.
ForBanding- If you decide to band, that can be done by yourself and a helper. You can get the rubber bands at your local Co-Op and you need the band stretcher too. VERY IMPORTANT - make sure both testicles are in the band! Or you will end up with a Stag and the meat is extremely tough just like a bull would be. (And he will be ornry like a bull too.)

 

[littlebluefarm]

oh okay thanks...so if I don't casterate the male the meat will be tougher? and how old should I butcher??

 

[larrylofts]

jersy are dairy cattle the bulls are very dangerous if twins bull and heifer heifer will not breed so both can be used for meat it will be lean without much fat which is what has the taste in a good steak i think most dairys raise them on a bottle til about six weeks then switch to calf feed then to a grower and then about 90 days on a finisher a rule to go by you get about 50% meat to eat so if you butcher calf at 800 pounds you will get a little more than 400 pounds of meat this can vary the reason to cut bulls is they are easier to handle not chaseing and rideing other animals in other words not being a male the females are slower gaining and not heavy muscled but again cut the bull he will get mean and being bottle fed he will not be afraid of people if you bought them at a dairy go to them and ask what they feed and how long then maybe ask the butcher place what they would do weight wise

 

[RoostersCrow HensDeliver!]

IMO yes the meat is much tougher/very stringy. We have butchered a 1 1/2 year old angus bull and it was only good for burger. The few steaks we cut from him you'd spend all day chewing.

I only have experience with beef breeds, we butcher steers at 1200#s avg live weight. There's no way a Jersey is going to get that much muscle, but you could plan on butchering in a year and see how big they get.
Just warning you, heifers tend to get really fatty once they reach a certain point. One of my friends made a mistake keeping 3 heifers on feed about 2-3 months after they should have been butchered. It wash such a waste of money, they had to trim so much fat off them.

I have also heard that dairy steers have tender tasty meat, it just takes a long time to get them to market weight. Thats why we don't mess with them. If I end up getting a couple dairy cows for milk, thats going change You can also just butcher them smaller/younger too. It just depends on how much meat you want.

 

[littlebluefarm]

oh okay... thanks... I heard the other way around...that dairy cows doesn't taste as good as meat cows....and idk if they will ever get as big as meat cows... wat do u feed urs to get them fat?

 

[wyoDreamer]

From my experience, dairy cows are burger - they are old, strong flavored and tough. Dairy calves are fine for meat, but they do not have the body build to make the high grade, meaty steaks that you pay big bucks for in the store. That said, they will produce all the same cuts that you would get from a beef calf, just a little smaller. With proper feeding, they will produce a good meat carcass, with alot of meat for the freezer. But don't expect a dairy calf to grow up to produce steaks like an angus.
Just like you would not expect an egg laying machine like a White Leghorn to produce the meaty carcasss of a Cornish Cross. They just ain't built for that.

 

[littlebluefarm]

yea...thanks I wont be expecting much form them hahaha because they are just skin and bone with a little muscle hahaha so is it best to get them fat from hay or grain?
or both?

 

[wyoDreamer]

Up untill we moved to Wyoming, we bough beef from a guy who raised dairy/beef cross calves for slaughter. His were on pasture with his wifes horses. They got some grain every morning when the horses did, but mostly just enough to get them to come to the barn and be friendly. Otherwise, just green pasture and hay, sunshine and creek water. The local butcher that he used for cut and wrap told us that he always waited for Fred to buy his 1/2 beef. Quote "I don't know what he does, but his is the best beef I have ever had".
They were spoiled rotten pets right up to the end. Anyone could drive into the yard and they would come to the fence for head and chin scratches.

 

[RoostersCrow HensDeliver!]

I would love to have pasture for the cattle, but they are kept in a feedlot with barn situation. They receive hay, silage, corn, soybeans, some wheat, potatoes, and produce that we get from a company that picks it up from grocery stores. I have to say that cattle fed a large amount of fruits and vegetables taste delicious, I don't like the lack of flavor found in restaurant meat now Steers LOVE oranges by the way.

Edited for spelling mistakes