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For Soapweed -Implants

Sorry guys I just can't let this one slide.........
Coarse I'm no exspert, but I was reading one of them woman magizines and I think from the way I understand it you got to squeeze em to see if there real.. And if you can't tell jiggled em... And then if that don't work ya got give em a thump with your finger like you would a watermelon..
From what this magizine says.. It works for all the parts that you are thinking might not be real or implanted..........
That's my story and I'm sticken to it!!!!!!!!!!!!!!!! :D :twisted: :D 8)
 
Well being a self proclaimed Breast examiner the first thing that needs to be done is to numb them.
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.
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.
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I stick my head between them and I go NUM NUM NUM NUM NUM NUM NUM NUM NUM... :P :nod: :cowboy:
 
I was out doing some chores, thinking that we should get off Soap's back about this whole implanting thing. And voila.... you guys started up a lot more interesting conversation. :lol: ..... Anyways, back too cattle, and meat. Soap mentioned taking in a fat dry cow in exchange for a feedlot animal. When bse first hit we had a fat black baldy 4 -5 year old cow about 1500 lbs plus off grass, no grain. I couldn't see selling her for .05 to .10 a pound so we butchered her. Thought about just turning her into hamburger, but then thought why not try steak and roasts to. Figured the dog would be well fed if they didn't turn out. Read in a book that I bought that in Europe meat from a 5 year old or older animal is actually preferred to a younger animal. I have to say it's the best meat we've ever had, bar none.We've had a few barbeques and every cut of meat, no matter where its from, has always been melt in your mouth tender and juicy, with a strong beef flavor. Just wonder if any one has had a similar experience. I was always lead to believe that beef from a younger animal was supposed to taste better, but I was wrong. Starting to think that maybe these 1st or 2nd calf heifers that just aren't quite turning out to be good cows would be good for butchering instead of selling at the auction mart. Especially for the producers selling their own meat, or for your own personal use.
 
>>I was out doing some chores, thinking that we should get off Soap's back about this whole implanting thing. And voila.... you guys started up a lot more interesting conversation. ..... Anyways, back too cattle, and meat. Soap mentioned taking in a fat dry cow in exchange for a feedlot animal. When bse first hit we had a fat black baldy 4 -5 year old cow about 1500 lbs plus off grass, no grain. I couldn't see selling her for .05 to .10 a pound so we butchered her. Thought about just turning her into hamburger, but then thought why not try steak and roasts to. Figured the dog would be well fed if they didn't turn out. Read in a book that I bought that in Europe meat from a 5 year old or older animal is actually preferred to a younger animal. I have to say it's the best meat we've ever had, bar none.We've had a few barbeques and every cut of meat, no matter where its from, has always been melt in your mouth tender and juicy, with a strong beef flavor. Just wonder if any one has had a similar experience. I was always lead to believe that beef from a younger animal was supposed to taste better, but I was wrong. Starting to think that maybe these 1st or 2nd calf heifers that just aren't quite turning out to be good cows would be good for butchering instead of selling at the auction mart. Especially for the producers selling their own meat, or for your own personal use<<

Thanks for trying to get us back on topic here.

I have never tried this. Maybe willing to try a heiferette? Maybe someone else has an experience to share?
 
Denny said:
Well being a self proclaimed Breast examiner the first thing that needs to be done is to numb them.
.
.
.
.
.
.
.
I stick my head between them and I go NUM NUM NUM NUM NUM NUM NUM NUM NUM... :P :nod: :cowboy:

But isn't it hard to both see and hear while occupied in such fashion? :???: :wink: :-)
 
The only problem with this conversation is that there are pictures of you guys on this site and I prefer think of shall we say "more aesthetically pleasing individuals" engaged in these activities, not you guys! Not the mental picture I am looking for with my morning coffee.
 
Big Muddy rancher said:
SEE what you started John :!: :shock: :lol: :lol: :lol: :lol:

Yep, BMR, that's why I put the disclaimer at the end of my post! :wink:

I prefer JB's method of determination, but apparently my talents as a consultant are simply not in demand. :twisted: :D :lol: :wink:
 
Soapweed said:
Denny said:
Well being a self proclaimed Breast examiner the first thing that needs to be done is to numb them.
.
.
.
.
.
.
.
I stick my head between them and I go NUM NUM NUM NUM NUM NUM NUM NUM NUM... :P :nod: :cowboy:

But isn't it hard to both see and hear while occupied in such fashion? :???: :wink: :-)

Just let your hands be your eyes and ears. :shock:
 
Okay. Enough's Enough. I want to get back to this implant, nonimplant debate. Depending on the issue at hand...... get it. I believe safety goggles are also needed. Like I tell my wife of 20 plus years. Those things could poke your eye out you know!!!!!!!! Safety first. Wasn't a boy scout for nothing.Actually I wasn't a boy scout and sometimes I do things with reckless abandon. Just trying to stay on topic.
 
rainie said:
Okay. Enough's Enough. I want to get back to this implant, nonimplant debate. Depending on the issue at hand...... get it. I believe safety goggles are also needed. Like I tell my wife of 20 plus years. Those things could poke your eye out you know!!!!!!!! Safety first. Wasn't a boy scout for nothing.Actually I wasn't a boy scout and sometimes I do things with reckless abandon. Just trying to stay on topic.

OK rainie, I'll take your word for it and try to stay on topic here! :wink:

So in the quest to stay on topic I will throw this question out there. If you decide you want to feed out and butcher a dry heifer or cowette, what about implanting her?

I'm rusty on my knowledge of Synovex but if I remember correctly, Synovex C is for calves 3 mo+ of age of both sexes still nursing the cow. Synovex H is for yearling heifers. Synovex S is for yearling steers. (Basically a double dose of C, 8 pellets instead of 4)

Synovex H is probably not labelled for older cattle but what would it hurt to implant an older heifer or cowette for your own use?

As long as you abided by any proper required withdrawl period before slaughter and don't care about the "natural" issue, I don't see a problem with it.

IMO, although I try to abide by it in my operation, "natural" is more of a marketing gimmick than anything else. Not a human health, animal health, or a beef quality issue.

An implant should help get an older heifer or cowette to butcher weight faster and/or with less feed, same as a younger animal. Am I missing something here?
 
I don't know if an implant would help a cow or not. They've already reached their mature size and should be full of their own hormones. Maybe feedlots give implants to cows for other reasons, I don't know.The cow that we butchered was fattened out on grass only, and is why we were surprised and happy that we butchered her for ourselves, as we had never done this before. I sure wouldn't have any problem with doing this again, as long as I knew her background (genetics). We only purchase bulls or use A>I> bulls that have been ultrasounded. Don't know if we lucked out on this cow or not, but maybe the Europeans know something we don't about this older beef.
 
rainie said:
I was out doing some chores, thinking that we should get off Soap's back about this whole implanting thing. And voila.... you guys started up a lot more interesting conversation. :lol: ..... Anyways, back too cattle, and meat. Soap mentioned taking in a fat dry cow in exchange for a feedlot animal. When bse first hit we had a fat black baldy 4 -5 year old cow about 1500 lbs plus off grass, no grain. I couldn't see selling her for .05 to .10 a pound so we butchered her. Thought about just turning her into hamburger, but then thought why not try steak and roasts to. Figured the dog would be well fed if they didn't turn out. Read in a book that I bought that in Europe meat from a 5 year old or older animal is actually preferred to a younger animal. I have to say it's the best meat we've ever had, bar none.We've had a few barbeques and every cut of meat, no matter where its from, has always been melt in your mouth tender and juicy, with a strong beef flavor. Just wonder if any one has had a similar experience. I was always lead to believe that beef from a younger animal was supposed to taste better, but I was wrong. Starting to think that maybe these 1st or 2nd calf heifers that just aren't quite turning out to be good cows would be good for butchering instead of selling at the auction mart. Especially for the producers selling their own meat, or for your own personal use.

In one of the old "real" cowboy books an old cowboy was bemoaning the fact that the new younger generation of people would never know how good a steak or roast cut off from a 4 or 5 year old grass fat steer was.

A friend of mine in ND told me of having a grass fat cow, 8 or 9 years old that he was going to butcher for hamburger. He told the butcher that he wished he could cut some steaks off from her, but he was afraid they would be to tought to chew. The butcher hung her for 20 days and my friend said it was the tenderest, juiciest, best steak he had ever eaten!

I tell you all this to explain why I went to butchering older beef. As long as they are fat, they are tender enough and they do have a stronger flavor, which we enjoy. If I can get them grass fat, fine, but usually by the time we need to butcher, the grasses are past to fatten one, so I feed them good hay and extruded soybean, as soybean is the one grain you can feed that doesn't change the CLA (the good cholestoral) that they get naturally from grazing grass and any other non-grains.

We ate an 8 year old longhorn cow once, as I thought at the time we butchered her that she was younger. She was by no means finished, but she was on the gain. She wasn't the tenderest beef I had ever eaten, but she sure wasn't the toughest. And she tased great!

Incidently, all the flavor in meat comes from the fat. Marbleing is fat, hence well marbled beef is better tasting than lean beef.

I like to eat fat cattle, not lean ones. :wink:
 
About the best beef I've ever had was from a couple of Corriente ropeing steers that were used as Gomer's they were 8 plus years old and butchered coming of 2nd cutting hayground in the fall we had steaks made and they were very tender the worst I've ever had was an old dairy cow did'nt make good burger.
 

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