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From: Benjamin Leavenworth
Category: Cattle
Date: 13 Oct 2008
Time: 11:51:03 -0500
Hello All, I have been doing research regarding pricing for the carcass of grass fed beef...does anybody know a ball park figure, or can anyone give me a source where pricing of the slaughtered parts are? Please help! Thanks
From: Chuck
Category: Feed
Date: 19 Jul 2006
Time: 06:49:19 -0700
Anibal, You might find this interesting and possibly something you can study at the University. Hopefully you can help those of us out looking at Brix levels. Here's the deal. A bunch of us attended a seminar put on by Doug Gunnick and there was great information on soil health and Brix levels. Apparently, for optimal Brix you should have a reading of 10 - 13 for grasses and a plant sap ph of 6.3 - 6.4 Since Argentina produces premier grass-fed beef is there any way you can get Brix numbers from your place as a benchmark? Also, it would be very intereting to see the effects of taking a permenant pasture w/ a high Brix, put it into a annual forage and see the outcome. As a sidenote: I recently sent some steers that were jerseys and they came back tasting great. I assumed my Brix was fairly high....Not at all. Every reading was under 4. Even the annual ryegrass. Just think of the improvement there is!