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I've heard my dad talk about doing the rubber band thing back in the 70's
i was also aware of banding (and of nut cutting), but i think my grandfather figured that ball removal was the next owners problem and guess i thought that was standard.maybe he was selling his calves to sd's cow buyer, i dunno.
Did you have to give the cows their centrum daily like how we take b/c good lord how tedious. I am surprised sd didn't consider giving them a nice 3000mg fish oil at the same time.
Quote from: KST8FAN on January 30, 2021, 06:28:06 PMMy unicorn came today... the 1/8th sale 4020.TomSent from my SM-G973U using TapatalkThe tiny seat cracks me up
My unicorn came today... the 1/8th sale 4020.TomSent from my SM-G973U using Tapatalk
Quote from: sys on January 30, 2021, 07:40:25 PMi was also aware of banding (and of nut cutting), but i think my grandfather figured that ball removal was the next owners problem and guess i thought that was standard.maybe he was selling his calves to sd's cow buyer, i dunno.I'd like to know more about how the entire vertical operates. Why aren't the big producers vertically integrated? Why does sd's dad have to buy hung bulls from sys's dad and then rip off their balls, then keep them for a while, and then sell them to someone else to slaughter and harvest the meat?
Quote from: Spracne on January 30, 2021, 07:45:50 PMQuote from: sys on January 30, 2021, 07:40:25 PMi was also aware of banding (and of nut cutting), but i think my grandfather figured that ball removal was the next owners problem and guess i thought that was standard.maybe he was selling his calves to sd's cow buyer, i dunno.I'd like to know more about how the entire vertical operates. Why aren't the big producers vertically integrated? Why does sd's dad have to buy hung bulls from sys's dad and then rip off their balls, then keep them for a while, and then sell them to someone else to slaughter and harvest the meat?This pretty good over view https://www.ers.usda.gov/topics/animal-products/cattle-beef/sector-at-a-glance/#:~:text=Based%20on%20the%202017%20Census,of%20the%20beef%20cow%20inventory.TomSent from my SM-G973U using Tapatalk
That is a good summary. Ours is both a cow calf and feeder operation. We don’t feed other peoples cows for hire, just ours. And sometimes we will buy other people’s from their cow calf operation if we have capacity to feed more than our own. Cow calf only is a really chill way to do it. Once you get to feeder it becomes a massive PITA and requires a lot of capital and equipment. Sent from my iPhone using Tapatalk
I understand Mexico/Canada but some one help me out with the market dynamic of why 23% of our imports come from Australia? Why can't Australia just export their beef to Japan/South Korea which is where 50% of our exports go?
The United States is the world’s largest producer of beef. The US also imports more beef than any other country. US producers specialise in raising high-value, grain-fed cattle. Imported beef from other countries is mainly lower-value, grass-fed, lean product that is processed into ground beef. Overall, imports accounted for nearly 14 per cent of US beef supplies in 2015 (Source: USDA, Economic Research Service/USDA Foreign Ag Service).Australia was the leading supplier of US beef imports in 2014 and 2015, while Canada and New Zealand were a distant second and third. Shipments from Australia and New Zealand are composed primarily of frozen boneless beef for processing, while shipments from Canada and Mexico are typically higher-value, fresh or chilled beef sold as cuts.
Quote from: ben ji on February 02, 2021, 08:35:03 AMI understand Mexico/Canada but some one help me out with the market dynamic of why 23% of our imports come from Australia? Why can't Australia just export their beef to Japan/South Korea which is where 50% of our exports go?QuoteThe United States is the world’s largest producer of beef. The US also imports more beef than any other country. US producers specialise in raising high-value, grain-fed cattle. Imported beef from other countries is mainly lower-value, grass-fed, lean product that is processed into ground beef. Overall, imports accounted for nearly 14 per cent of US beef supplies in 2015 (Source: USDA, Economic Research Service/USDA Foreign Ag Service).Australia was the leading supplier of US beef imports in 2014 and 2015, while Canada and New Zealand were a distant second and third. Shipments from Australia and New Zealand are composed primarily of frozen boneless beef for processing, while shipments from Canada and Mexico are typically higher-value, fresh or chilled beef sold as cuts.https://www.austrade.gov.au/australian/export/export-markets/countries/united-states-of-america/industries/agribusiness-to-the-united-states
Quote from: sys on February 02, 2021, 09:14:26 AMQuote from: ben ji on February 02, 2021, 08:35:03 AMI understand Mexico/Canada but some one help me out with the market dynamic of why 23% of our imports come from Australia? Why can't Australia just export their beef to Japan/South Korea which is where 50% of our exports go?QuoteThe United States is the world’s largest producer of beef. The US also imports more beef than any other country. US producers specialise in raising high-value, grain-fed cattle. Imported beef from other countries is mainly lower-value, grass-fed, lean product that is processed into ground beef. Overall, imports accounted for nearly 14 per cent of US beef supplies in 2015 (Source: USDA, Economic Research Service/USDA Foreign Ag Service).Australia was the leading supplier of US beef imports in 2014 and 2015, while Canada and New Zealand were a distant second and third. Shipments from Australia and New Zealand are composed primarily of frozen boneless beef for processing, while shipments from Canada and Mexico are typically higher-value, fresh or chilled beef sold as cuts.https://www.austrade.gov.au/australian/export/export-markets/countries/united-states-of-america/industries/agribusiness-to-the-united-statesSys beat me to it. My first career was in meat processing... hot dogs, bologna. Ground a bunch of frozen Australian grass fed beef back in the day. TomSent from my SM-G973U using Tapatalk
Quote from: KST8FAN on February 02, 2021, 05:23:46 PMQuote from: sys on February 02, 2021, 09:14:26 AMQuote from: ben ji on February 02, 2021, 08:35:03 AMI understand Mexico/Canada but some one help me out with the market dynamic of why 23% of our imports come from Australia? Why can't Australia just export their beef to Japan/South Korea which is where 50% of our exports go?QuoteThe United States is the world’s largest producer of beef. The US also imports more beef than any other country. US producers specialise in raising high-value, grain-fed cattle. Imported beef from other countries is mainly lower-value, grass-fed, lean product that is processed into ground beef. Overall, imports accounted for nearly 14 per cent of US beef supplies in 2015 (Source: USDA, Economic Research Service/USDA Foreign Ag Service).Australia was the leading supplier of US beef imports in 2014 and 2015, while Canada and New Zealand were a distant second and third. Shipments from Australia and New Zealand are composed primarily of frozen boneless beef for processing, while shipments from Canada and Mexico are typically higher-value, fresh or chilled beef sold as cuts.https://www.austrade.gov.au/australian/export/export-markets/countries/united-states-of-america/industries/agribusiness-to-the-united-statesSys beat me to it. My first career was in meat processing... hot dogs, bologna. Ground a bunch of frozen Australian grass fed beef back in the day. TomSent from my SM-G973U using TapatalkRemember when pink slime was all the rage in the news?
