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  • Charolais/Red Angus cross hybrids generate plenty of attention from cattlemen who appreciate hybrid vigor. By Paige Nelson Photos courtesy of Heartland Cattle Company and Frank Wedel Sorrels and buckskins are for sale at Wedel Red Angus in Leoti, Kan., but you won't find many of ranch owner Frank Wedel's offerings chasing barrels in the arena; although, that would be something to see. Five years ago, Wedel added a composite component to his registered Red Angus herd. In addition to Red Angus bulls and heifers, he now sells red and buckskin Charolais/Red Angus hybrid cattle. After years of retained ownership in feeder cattle, Wedel had seen the results Charolais-cross cattle produce at the packinghouse. "We've always found that the Charolais-cross, whether

  • Texas rancher has achieved the pounds he wants from his Charolais bulls. Now, he is looking to add marbling. By Paige Nelson There are commercial cattlemen who do as little record keeping as possible. I know of one ranch that doesn't tag the calves, "because it takes away from profit." Then, there's Max Martin, owner of JX Ranch in Loving, Texas. Martin is a firm believer that to be a beef producer, "you've got to know your product." He raises only terminal calves, so in order to know his product he studies his bulls. JX Ranch Martin has been using Charolais bulls on an Angus, black baldie, Red Angus and red baldie cow herd for nearly 20 years. He calves

  • Heavily muscled carcasses have a place in today’s beef market. By Paige Nelson Once at the packing plant, overhead costs are the same to process a 600 pound (lb.) carcass as they are for a 1,000 lb. carcass. "Packing plants don’t want to process 600-lb. carcasses," said Gretchen Mafi, professor of meat science and Boulware Endowed Chair of Animal Science for Oklahoma State University, at the American-International Charolais Association October 2017 Listening and Learning Industry Session. Luckily, for users of Charolais genetics, 600 lb. carcasses are rarely an issue. "Charolais' greatest strength is red meat yield and cutability. The ability that [the breed] has to produce calves that grow well and have a high propensity for muscling, produces meat that