What grain do you feed bulls?
Use a good quality alfalfa-grass hay or cereal silage and coarse ground or rolled barley or whole oats for feeding growing bulls. A protein supplement may be required or 2 to 3 lbs of feed peas, or lentils may be used to supplement protein.
What makes a good bull?
Bulls should look masculine and be thickest through the middle of their hindquarters when viewed from the rear. A strong, wide, flat back is an indicator of good muscling. Bulls with wide shoulders are not necessarily muscular, but circumference of the upper forearm is a good indicator of muscling.
Which bull is best for meat?
Angus: This is the most popular breed of beef cattle. Their meat quality is excellent and they provide 50 percent of their weight in the meat. Highland Cattle: Though they are not as popular as they once were, they are still in demand by people who know love their meat.
How much grain should I feed my bull a day?
A 1,500-pound bull gaining 2 pounds per day requires a diet consisting of around 34 pounds per day of dry matter intake that includes 2 pounds of CP and 21 pounds of TDN….
| Ingredients | % in mix, as fed |
|---|---|
| Cracked corn | 25 |
| Dried distiller grains | 25 |
| Soybean hulls | 50 |
| Complete mineral* | Free-choice |
What is a good bull to cow ratio?
Bulls should be well developed and at least 24 to 30 months of age before they are allowed to run with 25 to 30 cows during the breeding season. A “rule-of-thumb” for the proper bull to female ratio is one cow or heifer per month of age of the bull up to 30 months of age.
Which is the best cut of beef for grilling?
Top sirloin is generally fabricated into steaks that are good for grilling. Since the sirloin is closer to the rear leg of the animal, the muscles get a bit tougher. Still, a first-cut sirloin steak—sometimes called a pin-bone steak because it includes a section of the hip bone—is very similar to a porterhouse.
Which is the best region of beef to cook?
The chuck region is the should of the cow and contains some cuts that are best cooked slowly.
What kind of beef comes from the forequarter?
Forequarter Cuts: Beef Chuck The Spruce / Hugo Lin Beef chuck comes from the forequarter. Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavorful cuts of meat.
Which is the largest part of a beef carcass?
Beef sirloin is another large section of the carcass that runs from the 13th rib all the way back to the hip bone and from the backbone clear down to the flank (or belly). The full sirloin is itself subdivided into top sirloin and bottom sirloin. Top sirloin is generally fabricated into steaks that are good for grilling.
Which is an important part of the bull selection process?
Selecting the right bull (s) is a key component to the success of any cattle operation. Effectively utilizing EPDs is an essential part of the bull selection process. Photo Credit: Mark Mauldin, UF/IFAS
How are EPD values used for bull selection?
Figure 1. An EPD Comarison of two bulls to the breed as a whole. Figure 1 shows EPD values for two bulls, and an abbreviated breed percentile breakdown. Because you have the percentile breakdown, you can determine that in relation to the breed, Lot 1 excels in calving ease direct (CED). He is in the top 25% of the breed.
Which is the best cut of beef to grill?
Some find that while it excels in tenderness, it lacks that robust beefy flavor. The sirloin section of the cow are cuts from the lower back. A cut from the bottom of the sirloin, the Tri-Tip is low in fat and has excellent flavor when grilled indirectly for about 40 minutes.
Which is the most tender type of steak?
Coming from the back top of the cow, the sirloin steak is actually a category of steak in its own right, with T-bones, porterhouses, top sirloin, tender sirloin, and more belonging to the group. We’ll be focusing on top sirloin for now, though.