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Carcase value attracts buyers

COUNTRY LIFE: Bruce Coulthard, “Achill West”, Armidale, with mature-age Angus cows with calves by Mundoo bulls grazing native pastures. Picture: Rachael WebbANGUS cattle with high muscling traits are good for business at “Achill West”,east of Armidale, where Station Agencies’manager Bruce Coulthardbelieves he is in a good position to capitalise from higher yielding cattle.
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Mr Coulthard has purchased the vast majority of his bulls from Mundoo Angus near Glencoeand swears by their performance in producing offspring with higher muscling.

“They have a depth of breeding and produce true to type,” he said of theCanadian genetics.

Over the past five years Mr Coulthard has managed “Achill West” hisbreeder herd has grown to retainthose excellent carcase traits, and his best steersare highly sought after for their performance in the feedlot.

Mundoo Angus are bred to thrive on steep lush country where they forage well, and grow well. On the lighter country at “Achill West”, dominated by trap soils, these cattle also perform.

The station covers 2225 hectaresso there is some variation and on the red and black basalt soils Mr Coulthard improves that pasture with lime and chicken manure, sowing ryegrass, cocksfoot,and some fescue.

Cows are grazed on native pasture and steers get the improved paddocks.

Mr Coulthard says he selects his breeders for fertility and is pleased with their 90 per cent conception rate.

He is also happywithhow his efforts have helped to tighten joining so that his breeding herd calves within nine to 10 weeks.

“We can sell a B-Double’s worth of steers and they won’t vary much beyond 30 kilograms,” he said. “That’s why the feedlotters like them.”

Meanwhile,Grant Watt from Mundoo Angus saidhigh muscling Anguscattle weigh more than Anguscattle that possess less muscleand their efficiency in the paddock was similar, or better than the cattle with less muscle.

They handle poor times just as well aslow muscling types –as proven during the previous two years –but the real difference is in their ability to put more meat on the table.

There is evidence to say they taste just as good – but those studies are so subjective it is hard to say. Suffice to say some studies reckon the high muscling meat is more tender, with less connective tissue – if a little less juicy.

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