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Post by olebud on May 25, 2019 6:42:36 GMT -5
Just curious to see if anyone here is raising cattle?
We are building our herd. We started with 5 commercial angus heifers. We AI bred 3 to a registered angus bull, and got 2 calves. We bought another commercial angus heifer, and a registered gelbveih heifer.... and just this week bought a balancer bull. Hope to get to 50-60 head by the time we are retirement age.
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Post by Richard on May 26, 2019 8:28:16 GMT -5
I smell Angus burgers at the next Kentucky Challenge:)
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Post by olebud on May 26, 2019 9:59:07 GMT -5
Hahahaha!!! How about venison burgers?
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Post by joelmoney on May 26, 2019 14:04:55 GMT -5
I hunt on farmers land that 30 years ago had a straight Hereford herd. They introduced semital and had calving problems. Then introduced red and black Angus. They are now running 3/4 gelbveih bulls. I really like the gelbveih bulls they are pretty mellow but they do like to play with you though. I can probably get the answer for most any bread questions you have. They used to run 250 cows. They have downsized to around 170 cows now. I assume you are talking 50-60 cows, calves, heifers, and bulls. That’s a fairly manageable size. Manageable but still lots of work.
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Post by jims on May 26, 2019 14:25:10 GMT -5
I have not raised any Angus or any cattle in over 55 years so I cannot help you. Will be following how you do however.
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Post by Richard on May 26, 2019 16:43:45 GMT -5
The problem with venison burgers is they are "dry!".......UNLESS, you add some beef fat to them. My formula was always 10% plus, I would run some onions thru the grinder at the same time. All double ground in a commercial 5 h.p. grinder my buddy and I purchased used!
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Post by smokelessk on May 26, 2019 19:09:58 GMT -5
The problem with venison burgers is they are "dry!".......UNLESS, you add some beef fat to them. My formula was always 10% plus, I would run some onions thru the grinder at the same time. All double ground in a commercial 5 h.p. grinder my buddy and I purchased used! One egg per pound of venison and the burgers turn out well. At least for me they do. I make venison burgers all the time. |
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Post by olebud on May 27, 2019 6:56:26 GMT -5
We add beef fat, then for burgers I take 2 slices of white bread minus the crust... and just enough milk to make a “paste” and add it to the burger and mix. Night and day difference!
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Post by roadkill on May 27, 2019 11:37:18 GMT -5
I use pork shoulder cut and grind one pound of pork to four pounds of deer. I also use LEMs seasoning to mix in.
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tedb
Full Member
Posts: 190
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Post by tedb on May 27, 2019 16:03:55 GMT -5
I do 2 eggs to two pounds of venison plus a quarter cup of melted butter the a 1/8 of cup of blue cheese crumbles onion soup mix make a real good burger don’t forget to salt and pepper to taste
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Post by olebud on May 27, 2019 17:01:27 GMT -5
That sounds amazing!!!!
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Post by 12point on Sept 23, 2019 21:04:51 GMT -5
All breds of cattle have changed a lot over the years. I have simmental, had them for 37 years and AI'd cows to angus and simmental bulls last year. Had some angus calves born bigger than the simmental calves but the angus bull was known to have larger calves. Its all relative, each bred has a ton of EPD and genetic information to use. Each cow and heifer calf unassisted. I'll take that kind of luck, if you keep cows long enough you will need to help a cow calf regardless to bred. There are many factors to this industry. Good luck. A little advice raise what makes you happy not what your neighbor or friends think you should raise. There's good and bad in all breeds. A little research goes a long ways.
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