[Food] Production - Cattle/Grass Farming

[SpringCreekFarm]

deMolay, just playing the Devil's advocate here, but if these Scottish Highlands were such a great all around breed as you claim then I am wondering why the wholesale switch to larger breeds, hard calvers, etc.? Does this simply reflect a switch to feeder cattle that will then be sent to a feedlot? Thanks for any input. Cheers.

p.s. peak oil or no peak oil I hope to raise Belgium draught horses some day for work and for pleasure.

The reason that Scottish Highland cattle have been forsaken for the larger breeds is the fact that they finish with a smaller carcass and they take longer to get there. Most production-minded farmers want a large carcass that they can get there on less feed for more profitiability. In the coming hard times, it would make sense to raise Highland cattle because they are more self-sufficient than the larger breeds because they can get fat on marginal pasture and browse. Having access to good hay and finishing with corn may be harder in the coming years. The Highland is also superior in cold climates. I've driven past Highlands laying chewing their cuds in a snowstorm completely covered in snow and seemingly doing quite well. They don't really need a shelter as they are happy to lay out in bad weather. They are a primitive breed with one of the oldest registry books on record.

In warmer climates, the Highland has been crossed with Brahman cattle to add some warm weather resiliance as well.

Highlands cross well with the heavy beef breeds such as Hereford and Angus producing a larger carcass while maintaining the hardiness of the Highland breed.

[deMolay]

Spring Creek is right. The reason, the FEEDLOTS don't want Highlands is a couple of reason's. Horns, long hair, and they take longer to finish a calf. But keep this in mind if you do real economics. My old cow Mary who just died this year was 20 years old, she gave a calf for 19 years. 19x800lbs=15,200 lbs of beef, of very high quality. This beef is upper end premium steak at 7-9$/lb. never a vet or c section, never anti-biotics. All she ever had was hoof trimmings, and delouse once a year with rotenone a natural product. She had grass water and a salt lick. Her hide with the hair would fetch 250$ her head with the 3ft spread of horns another 500$. Neither of which I did in her case. But anyways, the Exotic would only produce on average for 5 years. By that time the cows udder and feet are done. 3 out of those 5 years would have been c sections at considerable cost. They certainly also out eat the Highland, because of their size and high metabolism. When they are done after 5 calves 5x900=4500LBs of beef @ todays rate of 90cents a lb=4500$ less expenses. Average the Highlands production and drop the income to 3.00/lb for Highland Hamburger, 15,200x3.00=A nice steady profit. Highlands if crossbred, the offspring do out perform the exotics on daily gain in the feedlot. But the wholesalers of commercial beef demand uniformity, and the feedlots comply. For the small rancher, I don't think a single breed alive can match the performance of the Highland. It is perfect for me at my age.

[PrairieMule]

In warmer climates, the Highland has been crossed with Brahman cattle to add some warm weather resiliance as well.

In Oklahoma, we have Brangus on our spread. Brangus is 3/8 Brahman(Heat and fly tolerance) and 5/8 Angus(maternal instincts and heardiness).

http://en.wikipedia.org/wiki/Brangus

[SpringCreekFarm]

One thing I'd like to add about Highland cattle is that they are expesive to start up on, at least here in Ontario. I looked into it a while back and breeding stock is way too expensive for me. But like deMolay said, it pays for itself. My problem is too many projects and only one income.

One day, I'll have Highlands, just waiting for a sweet deal.

[deMolay]

I you have the grass SCF buy one bred cow, if she has a bull calf, sell or trade him for a weaned heifer calf. The Highland also gives very rich milk. They are dual purpose. If she has a HFR calf, keep it and get the cow bred again. In this way you can gradually build your small herd. I only have 20 head now, but that is more than enough for my own needs. And gives me enough for farm gate sales for cash. Eat local is becoming a big deal more and more and farm gate sales will grow. For good clean natural raised food.

[SpringCreekFarm]

One of the problems for me is space. Not for pasture or anything like that, but space to put freezer beef. I have a small house and no power in my barns. If I did offer farm gate sales, I'd have to invest heavily in a garage or other space.

It is part of the plan for the future, if things go right till then.

On top of that, the kill, cut and wrap and trucking have costs have gone through the roof. This especially since the mad cow scare a few years back.

I was thinking of taking a meat cutting course and then just ship them out to be killed and aged. I'd do the cutting and wrapping myself in my summer kitchen I hope to build one day.

Every once in a while you see a bred Highland cow in the paper so I'm sure that would be an easy way to go. I've had cattle before, in fact I sold them just last year. I'm hoping to stick to smaller animals, poultry and some horses, primarily work horses.

Thanks for your reply and please share more about your operation. I'd almost missed this thread. More and more I'm finding less and less that interests me here at peakoil.com so I sometimes just look quick and get out.

[deMolay]

The way we do farm gate sales in Alberta. Is the customer comes and picks out his beef. If he only wants a half, you find a customet for the other half. The butcher comes to the ranch and kills and butchers the animal. The customers contract with him for the butchering. The offal is taken into the bush for the coyotes. My neighbour goes the route you are talking about. He loads his freezer full of range chicken/pork/beef. Loads the freezer into his pick up along with his generator. He drives to the city for the weekend street fairs and markets. He sleeps in his vehicle one night then returns. This is his sole income other than some part time work. He seems to do ok.

[Pops]

Seems like a good time to split Cattle Production for a general market and Cattle Production for a Niche Market.

Anyone going to post and teach me?

[deMolay]

Pops I am not sure of your setup, how many animals you would have for sale. If it is a small number sell them by word of mouth. Make a list of customer's and find a local slaughter house that is gov. inspected and haul them in as you get paid for the animal. You can either sell it so much a pound cut and wrapped or so much a pound live weight and let them pick out their own animal.