Posted on 06/04/2024 11:01:29 AM PDT by Mariner
UBERABA, Brazil (AP) — Brazil has hundreds of millions of cows, but one in particular is extraordinary. Her massive, snow-white body is watched over by security cameras, a veterinarian and an armed guard.
Worth $4 million, Viatina-19 FIV Mara Movéis is the most expensive cow ever sold at auction, according to Guinness World Records. That’s three times more than the last recordholder’s price. And — at 1,100 kilograms (more than 2,400 pounds) — she’s twice as heavy as an average adult of her breed.
snip
But some ranchers wouldn’t even want a big herd of her clones. High-maintenance cows like Viatina-19 aren’t profitable on a commercial scale because they couldn’t meet their energy needs from grass alone, said P.J. Budler, a cattle judge and international business manager for Trans Ova Genetics, an Iowa-based company focused on improving the bovine gene pool.
(Excerpt) Read more at yahoo.com ...
If you want the perfect steak.
Bigger does not mean better.
So what makes this cow so valuable if ranchers don’t want this size?
And if maintenance, security and upkeep is prohibitive?
I would be happy to trial a Japanese Black steer fed beer and massaged by cute Japanese masseuses to confirm. I do believe that Angus is way over-rated.
NOT impossible burger and NOT impossible nuggets......
“Angus Beef” is a marketing ploy. Most beef cattle in America are angus anyway. Herefords are in second place.
My daughter and son in law eat Wagyu two or three times a year. I’m hoping they’ll grill US some sometime. I can’t believe how expensive that stuff is.
They can afford it. I’m just a lowly retired factory worker….
They’re the smart one, they stayed in school.
Ive been trying to convince a farmer-friend of mine to try some Wagyu breed. His herd is about 100 head, black Angus, all on grass, processed locally. Its tasty, but quite lean for my taste.
He struggles with booking processing, because many of the small slaughterhouses have disappeared, between government regulation and covid lack of (non-immigrant) labor.
Yes. How much of the extra weight is fat?
Grass fed is the only way.
Corn is for horses.
Exactly, its nonsense.
Ive come to find that the reality is that often times people cant tell the difference between chicken and pork, they sure as hell arent going to know the difference in taste between different breeds of cattle.
Maybe there are some breakthroughs in feed conversion, meat ratio on carcass weight, or something for the ranchers benefit but its not for the consumer.
A while back I was ranting about everywhere JBS beef (worlds largest and Brazilian) shows up it is prominently labeled with a big angus label in the package and then the price at that store doubles or in at least one case a chain around here has as much as tripled the price for some cuts.
This may have just become one of those self perpetuating things in the market (Why is white paint so cheap? Because they make a lot of it. Why do they make so much? because people want so much. Why do people want it that much? Because its cheap.)
During prohibition grandma ran a still. People payed extra for her “good whiskey” because they didnt want just any old moonshine. All she was doing differently than everyone else was cutting it correctly with spring water and adding burnt sugar. As long as people think they are getting something special they are going to pay extra for it.
Generally no.
Look up “slipper hoof” -foal.
Nevermind. I retract that. I see that riding horses regularly get corn now as long as its balanced with oats and not too processed.
I know that any significant volume was frowned upon at one time for draft animals.
“too hot, not enough protien, a handful is good for their teeth” is what they used to say.
I was just thinking about what these animals eat in the wild. Horses like various herbs off the ground such as fennel and others, and if let loose in a cornfield they are happy too. They like carrots.
Cows in the wild just graze. Grass, alfalfa, whatever they can forage but they don’t eat corn off the stalk.
“Angus Beef” is a marketing ploy. Most beef cattle in America are angus anyway. Herefords are in second place.”
Indeed it IS marketing.
All cattlemen know Herefords get bigger and fatter on the same feed, and produce a better steak.
They just are not as hearty on the range.
That’s a lot of picanhas.
The Bovines From Brazil.
I feed my small herd of 12 cows 400 lbs of hay each day (4 bales).
At the end of the day the best they can hope for is 50-60% edible product
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