On our farm we raise registered Black Angus Cattle. This means our cattle have pure bred angus pedigrees. Furthermore, genetic testing (via blood samples) have been conducted to study their specific DNA. The American Angus Association has compiled this information to generate expected progeny differences (EPDs). In simple terms, we can study the DNA of our livestock to genetically select the best mates for our herd. We want to select a bull that will produce genetically superior offspring when mated with our cows. We’re professional matchmakers, so-to-speak.
EPD traits are broken into several categories including, production (calving ease, weaning weight, year weight), maternal (heifer pregnancy/conception, milk production, mature weight), management (docility, foot structure, foot angle, hair shed), and carcass (carcass weight, marbling, ribeye area, & fat thickness).
On our farm, we raise our cattle from birth to finish- the cow is bred on our farm, the calf is born on our farm, and raised on our farm. The timeline from birth to finish is approximately 24 months. Once our steers reach 1200-1400 pounds, they’re considered “finishing weight”.
When selling a whole, half, or quarter cow, we are often asked about the cost as we charge based on the animal’s hang weight which differs from the yield. So let me walk you through the process…
A steer arrives at the processing facility and receives a “live weight” this is the animal’s finishing weight. The animal is then reweighed after initial processing (removing the head, hide, and organs), receiving a hot carcass weight (HCW). The difference from the live weight to the HCW is about 60-65%. The HCW is also referred to as the hang weight. Butchers charge based on the steer’s hang weight, which we then in turn charge the customer. As weights will vary, this has been the simplest way to keep our bulk sales standard.
The carcass then hangs for approximately two to three weeks. During this time, the carcass will cool and loose a couple pounds to the dry aging process; commonly referred to as “shrink”.
Once the carcass is aged, it will be deboned, trimmed, and cut. The cuts are weighed, vacuum sealed, and labeled. The percent yield will be dependent on how the carcass is cut; ranging from 45-60% of the carcass weight. Other factors affecting the percent yield include; muscling, fat content, boning, & trimming. Are some of these factors ringing a bell?
… Remember the genetics?! EPDs play a critical role in knowing what to expect from our livestock. But good genetics aren’t everything; an animal must also be raised in such a way that it can meet it’s genetic potential. That means good management practices, from birth to finish.
We typically see high yield percentages of 60% for our cattle! That equates to over 400 pounds of beef per animal! Our steers are heavily muscled, and not overly conditioned. Steaks are tender & beautifully marbled and our ground beef isn’t grisly. We firmly believe the quality of our products are the result of our cattle’s pure-bred genetics and holistic management. We take pride in raising our cattle from birth to finish on our farm, spending 365 days per year on pasture, using a rotational grazing system.
But don’t just take my word for it, we hope you’ll try our beef for yourself:)