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Post deleted by Steel_Wheels

Richard,
Some people prefer Angus beef,do your customers prefer Angus beef and if so do you get a premium for pure Angus beef? Or are they buying from you because they know and trust you regardless...

Cowboy,
Back here in the east, black baldies/or black color cattle seem to bring the most at the stockyards,although some of the Red Angus have sold well(what few there is around here),now I do not...

Doc,
How long ago were they crossed with Holsteins? Would the pedigree not reflect this(I am not doubting what you say)As a child I know the Angus we had(30 years ago) were smaller than the ones I...

Doc,
They got there size in Scotland where they originated (right ?)
What were they crossed with to make them bigger is what I do not know. Have you or your grandfather ever gotten a "red" from...

Remember the old traditonal angus with the short legs ? I had a few Red Angus for a while,you ever buy anything from Leachman? I have read a lot of literature about there cattle.Thats a pretty big...

You answered it well.

If you get an Angus/Dexter/Hereford/it does not matter that much as far as taste goes personally, the taste of the meat is all or mostly in the way the animal has been fed the last few weeks of...

When casrtating/or banding..(the banding is the method I prefer no mess or cutting).Your bull's are calves when castrated or banded.Generally when a bull is ready to go to the market or be retired...

Don't give them too much grain..they will get the runs...keep the hay in front of them and plenty of water....I would keep them in there for a month to 6 weeks..