Eldon Garner I know that Highlands retain heat through 2 layers of hair, and down in Dixieland where I live, I have friends that raise Highlands and their Highland Cattle lose their undercoat of hair which retains most of the heat, leaving only the outercoat.
I show Belted Galloways and I live in southwest Arkansas. Last week, it got up to 105 F. They must have water at all times and I like to spray them off with a water hose in the afternoons.
Can someone please tell me how long to hang after slaughter. I have 6 grass feed only. In New Zealand. I'm growing to 3yrs old and butcher tells me 18 months to 2 yrs is better. My meats been tough! Hence I'm doing a lot of sausages and mince. The butcher is hanging the meat for 4-5 days. I'm wondering is this is the problem and if so how to tell the butcher 😢
And an older animal isn't necessarily tough...they need time to get that marbling unless you're really stuffing them with feed. 3-4 years. 18 months is okay, but overall short.
Lovely countryside for your beautiful cows.
I'm impressed with your ethics!
Love your beautiful place!…and the cows are so lovely, I wish I was there💕🌸💕
any experience as working Oxen with belted Galloway?
How would Belted Galloway do in 100 F deg temperatures and down to 5 F deg temperatures?
Eldon Garner I know that Highlands retain heat through 2 layers of hair, and down in Dixieland where I live, I have friends that raise Highlands and their Highland Cattle lose their undercoat of hair which retains most of the heat, leaving only the outercoat.
I show Belted Galloways and I live in southwest Arkansas. Last week, it got up to 105 F. They must have water at all times and I like to spray them off with a water hose in the afternoons.
Near my farm in NE Texas (105F Summer, 20F winter) there is a gentlemen that has about 80 Oreos. They do just fine. I'm think of getting some for me.
Can someone please tell me how long to hang after slaughter. I have 6 grass feed only. In New Zealand. I'm growing to 3yrs old and butcher tells me 18 months to 2 yrs is better. My meats been tough! Hence I'm doing a lot of sausages and mince. The butcher is hanging the meat for 4-5 days. I'm wondering is this is the problem and if so how to tell the butcher 😢
And an older animal isn't necessarily tough...they need time to get that marbling unless you're really stuffing them with feed. 3-4 years. 18 months is okay, but overall short.
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