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From: Benjamin Leavenworth
Category: General
Date: 13 Oct 2008
Time: 11:51:21 -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: Anibal Pordomingo
Category: Cattle
Date: 21 Jul 2006
Time: 17:49:19 -0700
I understand your interest in the brix system. And I also think that it is interesting yo research on this methodology as a way to ensure balanced quality in the forage. I, however, have to say that the main factor that relates forages and tenderness and good taste has to do with overall digestibilty of the foragem high intake, and rate of gain. If we accomplish this we finish high-quality beef. Leguminous pastures are excellent finshing resources in spring and summer and the brix levels are very low, because they are fairly low in soluble shugars, but the hemicellulose content is high (highliy digestible fraction) and even the cellulose fraction is very digestible (if not too mature and lignified). The true proteins are highly digestible too and provide energy also (as well as amino acids and nitrogen for microbial growth). High microbial output from the rumen is central to fast growth in young cattle. Therefore, brix are a tool, but it is only one tool to adjust grazing times and gess on possible performance, mainly in summer or warm season forages where fiber digestiblity may have some limitations. Excessive shugar content may not be so desired either (could create acidic rumen). I trust oveall quality indicators, composition of pasture mixtures and grazing systems more than single tools for decision making. Understanding soil nutrition could also be of great help. After learning about our grasses and pastures, we may not need additional tools to manage. I would say help your art with tools but do not replace it.