Baldwin Charolais beef doesn’t require fat to produce quality by Mike Hillerbrand Yanceyville, North Carolina — Most of the buzz in grass-finished beef circles today is about the benefits of small frame sizes, English genetics and marbling ability. This, it is said, is the sort of beef genetics required to produce profits straight from pasture. […]
Even EPDs have their place in genetic selection By Jim Munsch Coon Valley, Wisconsin—I am often asked about the best breed for grass-based beef production. Most grass-fed experts say that a high proportion of English genetics is important. I lean that way myself — we have Angus. But I always tell people that the specific […]
Analysis shows some surprising profit results from cow-calf and finishing after two winters By Tom Wrchota, Omro, Wisconsin — Grass-fed beef is hot. More and more people are questioning the safety and quality of conventional beef and are willing to pay premium prices for grass-fed even during this recession. While we’ve had to work a […]
Tom Wrchota, Omro, Wisconsin — The increase in unemployed, underemployed, and fearful Americans has certainly affected overall spending on food. Here at Cattleana Ranch, meat sales are off slightly from our all-time record high of 2008. A decline in the dollar volume of our chicken and meat CSA sales offset slight increases in our beef, […]
By Jim Munsch, Coon Valley, Wisconsin — Take a stroll through the meat market, do some math, and your first inclination is to say that direct marketing of beef will pay a producer. We farmers have been basically saying that for years. Ever since I can remember, I’ve heard uncles, cousins and neighbors complain about […]
By Tom and Susan Wrchota, Omro, Wisconsin — If you want to sell a few head of grain-fed beef in sides and quarters, you shouldn’t have much trouble finding a processor who can do the job for you. But if you want to target a high-end niche market for grass-finished beef in an effort to […]
