Post by 3cows on Sept 17, 2017 12:22:28 GMT -5
First of all the difference between what he looks like and what a fat Jersey would like, in my opinion, is mostly just fat. Some here prefer well marbled meat, we don't like that at all. So my comments are in that vein. I would butcher him now. He will provide a lot of meat for your family. I have one that looks fairly ribby like that (jersey/Holstein cross) and he's going in next month no matter how much he gains/or doesn't gain. My steers only get about 3-4# or grain OAD for a month or so before butcher. They get it longer if they're looking thin, but I don't want heavily cornfed beef. And ours are usually around for about 15-18 months also. I try hard not to double winter them. We had one that did get two winters and the steaks are more fatty on him than we prefer.
So that's my 2 cents.
Now, the attitude toward Jersey/dairy meat is about the same here in Kansas. And you should hear those same old boys laugh about Dexters. It's silly really. I guarantee if you put the hamburger or a cut up steak in front of them, they wouldn't know the difference. So don't worry about them. I am friends with one of those kind, he helps me a lot with things I need located, etc. I've known him now for 12 years. He's not laughing anymore, he respects me now. Just keep up the good work.
Oh Shawn, you must have had a bad experience with meat. Not all grain-fattened meat is the same. I can assure you that my calves that are milk fattened and fed grain, pasture, and hay throughout their lives are not excessively fatty. As my list of impatient buyers will affirm. When seared and served rare with a just touch of garlic, sea salt, and freshly ground black pepper, those steaks are a truly beautiful thing. You are not THAT far away, so maybe someday I will get the chance to prove that to you!