Price Check Kubota MX4700

[JC-jetro]

JC,
I appreciate the information.
I ask the dealer this morning to quote me on the MX 5100 because the MX 4700 doesn't have the rear quick connect extendable links and the 5100 does. The cost to put these on the 4700 is $1265.00. That to me is crazy expensive. I have these on my current tractor and it makes life so much easier. It's not a deal breaker on the 4700 but I want to see the cost difference in the 5100 with the same options. So the haggling continues.

How about that deer chili recipe. Is it guarded or can you share your culinary expertise. We like deer and chili here in Mississippi.

I did also like the telescopic lower link (rather than quick connect extendable) better. It is and aid to connect implement lower arm but by no mean it is quick. what I did not want was to have Turbo for personal reason not that there is anything wrong with it. The turbo shutting down procedure is a bit finickier than non-turbo and 47 horses a lot more than I really need. I'd like the loader and the heft of the sub mount. Although both units are advertized as Independent with Hydraulically activated PTO, on the HST model if you clutch it'll kill the pto as the PTO shaft goes thru HST transmission. I suppose they figure with hydro you don't need to clutch when you come to a stop. conversely on the gear model, the pto shaft is directly coupled with the flywheel with a set of wet clutch pack (same with HST), so if the clutch pack is engaged clutching will have no effect on PTO rotation. $1265 for the telescopic lower link is crazy.. I'm thinking and might consider using a quick attach Pat device for the the lower arms in my rig probably later on. Take your wife along. My wife low balled the price so much that was ridiculous as she insisted she's buying this thing for me. Anyhow both rigs are excellent, HST and gear is a personal choice and having turbo or telescopic link or not is not a deal breaker... Let's the haggling continues and you'll be triumphant. On the Chili recipe, I frankly follow nothing special and made my own. I use my own frozen tomato, my own processed deer, my own mix of spices but the absolute key for me is caramelizing several very large onion for the taste and sweetness to come out and at least whole head of garlic roasted in the onion. I then fry perfectly lean oil in one 1/2 cup of corn oil, toast my spices with the meat , toast tomato paste and can can juices to incorporate. I do it it in a very high and robust heat and you got to be right on top of it because there is no margin from cooking to burning. Once meat slurry is made I add my beans and slowly simmer for 15-30 minutes to incorporate. A batch twice the size of my pot is made in1-1/2 hrs and additional 1/2 hr to prepare everything and set them within arm reach in my garage when I cook it. Pics will be self explanatory.

JC,

My spices are salt , pepper turmeric, chilli powder, paprika, cumin, bay leaves, crushes hot red pepper.

 

[pete8576]

Today I join the orange team. I purchased a new MX5100 and now the wait begins. After looking at the MX4700 for over a year I could not pass up the deal on the 5100. Got everything I wanted.

MX5100 four wheel drive HST
LA 844 loader with quick disconnect HD Round back bucket, bucket level indicator, grill guard
R-4 Tires
3rd function valve

The MX 5100 comes with the quick connect adjustable rear links. To put these on the MX4700 is an additional $1265.00.

Out the door just under $25k

May or may not be the best deal but is a deal that I feel comfortable with and with my local dealer.

Going to be about 3 to 4 weeks for delivery. I'll post pictures when it arrives.

Thanks for all the information received here.

Pete

 

[pete8576]

I did also like the telescopic lower link (rather than quick connect extendable) better. It is and aid to connect implement lower arm but by no mean it is quick. what I did not want was to have Turbo for personal reason not that there is anything wrong with it. The turbo shutting down procedure is a bit finickier than non-turbo and 47 horses a lot more than I really need. I'd like the loader and the heft of the sub mount. Although both units are advertized as Independent with Hydraulically activated PTO, on the HST model if you clutch it'll kill the pto as the PTO shaft goes thru HST transmission. I suppose they figure with hydro you don't need to clutch when you come to a stop. conversely on the gear model, the pto shaft is directly coupled with the flywheel with a set of wet clutch pack (same with HST), so if the clutch pack is engaged clutching will have no effect on PTO rotation. $1265 for the telescopic lower link is crazy.. I'm thinking and might consider using a quick attach Pat device for the the lower arms in my rig probably later on. Take your wife along. My wife low balled the price so much that was ridiculous as she insisted she's buying this thing for me. Anyhow both rigs are excellent, HST and gear is a personal choice and having turbo or telescopic link or not is not a deal breaker... Let's the haggling continues and you'll be triumphant. On the Chili recipe, I frankly follow nothing special and made my own. I use my own frozen tomato, my own processed deer, my own mix of spices but the absolute key for me is caramelizing several very large onion for the taste and sweetness to come out and at least whole head of garlic roasted in the onion. I then fry perfectly lean oil in one 1/2 cup of corn oil, toast my spices with the meat , toast tomato paste and can can juices to incorporate. I do it it in a very high and robust heat and you got to be right on top of it because there is no margin from cooking to burning. Once meat slurry is made I add my beans and slowly simmer for 15-30 minutes to incorporate. A batch twice the size of my pot is made in1-1/2 hrs and additional 1/2 hr to prepare everything and set them within arm reach in my garage when I cook it. Pics will be self explanatory.

JC,

My spices are salt , pepper turmeric, chilli powder, paprika, cumin, bay leaves, crushes hot red pepper.

JC,
I am thoroughly impressed with the recipe and the layout you have in the pics. You should be on the cooking channel. I am going to try this myself and see how it comes out. Yours looks wonderful and now I know why you got a great deal on the tractor. Thanks a bunch for the recipe. Who made that bread? Being from the South USA, and close to New Orleans and Mobile we have a lot of good French bread here. Is that homemade French bread in the photos? That along with real butter and that chili would make anybody happy happy.

Bought the tractor today, MX 5100 with all my options and was even able to get the fluids and filters for the 50 hour change. Would not have thought about that if you had not mentioned it.

Thanks for all the information,
You were a big help.

Pete

 

[buck12]

Pete, what part of MS to you call home?

 

[pete8576]

Pete, what part of MS to you call home?

Buck,
I live about 25 miles north of the coast, Gulfport/Biloxi. You must be in Senatobia.

 

[pete8576]

Pete, what part of MS to you call home?

Buck,
How's that 48" Wild Cat Grapple working out for you. I need one, can you share your price and any other information you may have regarding Grapples.

Thanks,
Pete

 

[bananaman]

I'd say you got a good deal. I've been looking at the MX4700 too, and I was quoted 24,897.00 (tax) but with ag tires and no 3rd valve. I have noticed with dealers that the first price they give you is the "stranger in the door" price. As I re-visit some dealers the price starts having some wiggle room. Pays to develop a relationship with the dealer you intend to buy from.

 

[JC-jetro]

JC,
I am thoroughly impressed with the recipe and the layout you have in the pics. You should be on the cooking channel. I am going to try this myself and see how it comes out. Yours looks wonderful and now I know why you got a great deal on the tractor. Thanks a bunch for the recipe. Who made that bread? Being from the South USA, and close to New Orleans and Mobile we have a lot of good French bread here. Is that homemade French bread in the photos? That along with real butter and that chili would make anybody happy happy.

Bought the tractor today, MX 5100 with all my options and was even able to get the fluids and filters for the 50 hour change. Would not have thought about that if you had not mentioned it.

Thanks for all the information,
You were a big help.

Pete

Pete,

I'm glad for you and congrats, you got a very nice rig that will be there for you for many years. Make sure to get hyd filter as well as you need to replace that in 50 hrs but not the hyd oil. Ask them for a gallon of hyd oil so you can top it off. I was there when they put it together and did check the oil level in the diffy but when they delivered it next day and a few cycles on the loader caused all the air to be bled and as a result low oil level in site glass. I ended up adding 4/5 of a gallon to get the oil level in the sight glass with 3 point and loader down. let me know if you need scan of few pages on the WSM when you need to research something. This machine is designed and built well. You'll love it.


Now as far as french bread I have to say " oui oui, monsieur !! .. But of course" I make 8 loaves every Saturday 9 months out of the year. I bake at 450 -500 degree on stone (ceramic tile) with steam to cause good thick crust.

JC,

 

[pete8576]

I'd say you got a good deal. I've been looking at the MX4700 too, and I was quoted 24,897.00 (tax) but with ag tires and no 3rd valve. I have noticed with dealers that the first price they give you is the "stranger in the door" price. As I re-visit some dealers the price starts having some wiggle room. Pays to develop a relationship with the dealer you intend to buy from.

Bananaman,
As I mentioned earlier in one of my post here, I'd been haggling and looking at the 4700 for a year. I felt a little rushed due to the fact that the rebate offer ends beginning Nov 1st, and I wanted to purchase this year before the Tier IV diesels are forced upon us. I made a good hard run at at the bargaining and when all is said and done I feel comfortable with the deal.
You may want to ask your dealer to quote you on the MX 5100 to. I was hard core to the last minute and set on the 4700 but the added detail of the quick connect extendable links as standard equipment on the 5100 and the pricing swayed me to the 5100.

Originally I was quoted $24877.65 with tax for the 4700.

Your dealer has some give so just keep pushing them. It's like buying a car and negotiating the best deal you can for yourself. Hang in there.

Regards,
Pete

 

[pete8576]

Pete,

I'm glad for you and congrats, you got a very nice rig that will be there for you for many years. Make sure to get hyd filter as well as you need to replace that in 50 hrs but not the hyd oil. Ask them for a gallon of hyd oil so you can top it off. I was there when they put it together and did check the oil level in the diffy but when they delivered it next day and a few cycles on the loader caused all the air to be bled and as a result low oil level in site glass. I ended up adding 4/5 of a gallon to get the oil level in the sight glass with 3 point and loader down. let me know if you need scan of few pages on the WSM when you need to research something. This machine is designed and built well. You'll love it.

Now as far as french bread I have to say " oui oui, monsieur !! .. But of course" I make 8 loaves every Saturday 9 months out of the year. I bake at 450 -500 degree on stone (ceramic tile) with steam to cause good thick crust.

JC,

JC,
Thanks for the heads up on the hyd oil. I'll ask them to bring a gallon when they deliver my new tractor. I'll take you up on the scans if I need some information. Thanks for the offer.
Darn that bread looks good. Reminds me of my childhood when my mom and granny baked bread. They taught me how to do it but I never seem to take the time anymore to bake. Great pics, and I'm guessing that you don't buy store bought bread. You've been a wealth of knowledge and have actually encouraged me to try some cooking and baking again.
The steam is the trick to make good crust. That's the best part of the bread to me. Anyway, thanks for sharing your knowledge and I appreciate your comments.

Regards,
Pete