Beef. It’s what’s for dinner

I was reading my latest Stockman Grass Farmer paper and they had a really nice article on how to know when your cow is ready to finish. A lot of it had to do with fat and how to judge it which I knew. However there was another tip about looking at the inside of the back legs. I hadn’t really looked at Sam that way before until this morning. I gotta say, the boy has some nice legs. He’s closer to finish weight than I really thought. I think he will be ready to go by the time we go in hay which will be about perfect as far as feeding. However since I can’t fit any more meat in the freezer we either need to sell some pork or I need to buy another freezer. Probably both.

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Here you see the cows in the paddock just outside the barnyard. The grass is still pretty thin so we are doubling the paddock sizzle giving them plenty to graze. The clover is recovered in these paddocks and the cows are going straight to it first.

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Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

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