31 to go???We had aflock of 15 ewes, mostly twinning, and honestly, I don't miss them. We cut the flock to 5 2 years ago and that is enough now. Of course I have more turkeys and chickens. lol
813-- always throws a red--- daddy had a black gene right?? I'm having flash backs to genetics class. lol
mmmm do you ship?!?!813's dam was half Hereford; she's 3/4 Angus & 1/4 Hereford. Herefords are Homozygous for red, and in Angus, red and black are co-dominant & the only choices. Black Angus' winter coat is often warm chocolate colored; in the summer they're glossy black. Whether any particular Angus bovine is hetero or homozygous is never a certainty without testing. We don't test because we don't care! What the goal is usually depends on the local market; red Angus are more desired out west, probably because of heat issues. Here, for the people selling into 'the system', black is king - so much so, that anything that is solid black goes through the stockyard as "Angus", and anything else is called "Exotic" and takes about a 10% hit. Both bulls currently used on the herd are white Galloway - one has black points, one has Red. We've only had one white calf with red points (last year). Because we don't sell "into the system", color is immaterial to us; it's the quality of meat beneath that coat that counts most, and the amount of grass (and wear & tear on the land) required to make it. (We're AGA Certified 100% Grass Fed - beef is what we DO) Personality plays a big role in selection, too... Pretty much if a heifer is short & sweet, she gets a chance to show what she can do. We're trying for Daschund cattle. If her mother produced calves that grew up to do this:
Well, yes. Yes, we do - Google the farm or look us up on Facebook; there's an online store accessible from either with what's in stock at the moment. (These were 2" thick Private Reserve; normal cut is 1" and 1.5" on Filet Mignon) I know we have NY Strips & Ribeyes in stock, and I know we're out of Filet Mignon & six or seven other things as of this morning - freezers reload next week!
813's dam was half Hereford; she's 3/4 Angus & 1/4 Hereford. Herefords are Homozygous for red, and in Angus, red and black are co-dominant & the only choices. Black Angus' winter coat is often warm chocolate colored; in the summer they're glossy black. Whether any particular Angus bovine is hetero or homozygous is never a certainty without testing. We don't test because we don't care!
What the goal is usually depends on the local market; red Angus are more desired out west, probably because of heat issues. Here, for the people selling into 'the system', black is king - so much so, that anything that is solid black goes through the stockyard as "Angus", and anything else is called "Exotic" and takes about a 10% hit. Both bulls currently used on the herd are white Galloway - one has black points, one has Red. We've only had one white calf with red points (last year).
Because we don't sell "into the system", color is immaterial to us; it's the quality of meat beneath that coat that counts most, and the amount of grass (and wear & tear on the land) required to make it. (We're AGA Certified 100% Grass Fed - beef is what we DO) Personality plays a big role in selection, too... Pretty much if a heifer is short & sweet, she gets a chance to show what she can do. We're trying for Daschund cattle. If her mother produced calves that grew up to do this:
she probably gets a chance even if she's too tall and only slightly obnoxious, LOL. We prefer not to have twins, because the amount of milk a calf gets is critical to marbling, and, well... Organic milk replacer is darn pricey!
