cowboydoc
Super Member
- Joined
- Dec 23, 2000
- Messages
- 6,725
- Tractor
- JD 8320 MFWD, JD 6415 MFWD, FEL, and cab, John Deere MFWD 4600, John Deere 4020, John Deere 4430, John Deere 455 mower, Deutz, and Gehl 4610 perkins skidsteer
"I had a red Bull that came from a baldy bull and baldy cow that were pure at least a couple of generations back Black Angus/Hereford. Doesn't really mean much just thought I would stick it in"
If you're talking about grade cattle absolutely 100% does not matter squat. But when you're talking about registered cattle it means all the difference in the world. This is where the red angus are not that strong. There are alot of holes in their registries. You absolutely do not have those holes in the black angus. They are constantly dna tested. You know if you have any holes. And I guarantee you if you're buying semen from a specific bull you dang sure expect to have the semen from that specific bull. It can make the difference of thousands of dollars when it comes time to sell them if that bull or his brother's name is on the papers.
And remember I'm talking about certified registered cattle. Grade cattle heck no it doesn't make any difference. But the registered cattle it makes alot of difference. And I am telling you the restaurants, especially like what Rox is talking about, WILL NOT even talk to you unless you have 100% documented evidence of your cattle.
If you're talking about grade cattle absolutely 100% does not matter squat. But when you're talking about registered cattle it means all the difference in the world. This is where the red angus are not that strong. There are alot of holes in their registries. You absolutely do not have those holes in the black angus. They are constantly dna tested. You know if you have any holes. And I guarantee you if you're buying semen from a specific bull you dang sure expect to have the semen from that specific bull. It can make the difference of thousands of dollars when it comes time to sell them if that bull or his brother's name is on the papers.
And remember I'm talking about certified registered cattle. Grade cattle heck no it doesn't make any difference. But the registered cattle it makes alot of difference. And I am telling you the restaurants, especially like what Rox is talking about, WILL NOT even talk to you unless you have 100% documented evidence of your cattle.