I have 15 acres here in Ireland and started with Dexter cattle this time one year ago (1 in-calf cow with heifer calf at foot & 2 bullocks). As a novice we find their size makes them very easy to handle for dosing, scanning etc.. I halter trained the heifer in readiness for hand milking. They've done very well on my 'poorer' upland grass (I don't use any artificial fertilizer). We tried Dexter beef before we started & it is second to none! Try some! Our 1st beef is now hanging in the butcher's cold room, only 18 days to go! I found a good book for a beginner 'Small Cattle for Small Farms' by Margo Hayes.
Hello, I'm new to this cattle thinking and am trying to find out what would be best to start with.
My father in law had cattle that looked like this type of cow. Do you know what type it is and would it be easy for a beginner? I just remember him confining it and feeding it corn and grains for the last 30 or 60 days before turning it into wonderful roasts and steaks.
We have Red Angus (fairly large, fairly docile, excellent quality beef) Hereford (extremely docile, very good quality beef) my neighbour has Simmental (very high headed but good mothers) Limousin (quite aggressive but excellent parents) I have one Murray Grey (extremely docile but very very large animals that eat alot, and excellent quality beef). I find the Herefords the toughest in inclement weather, the Murray Grey hates poor weather.
I will have to research for N. AL/S Central TN area of the country. I know FIL was about 45 minutes south of Nashville, so pretty much the same type of weather. I just know he had the best roasts and hamburgers and steaks!
Do you think about 40 miles difference will make a huge change in what is acceptable for the type of cattle?