Profitable Calves
Market reports and direct order buyers provide evidence that Charolais-sire calves consistently top the market. With more pounds and a higher price paid per hundredweight, Charolais-sired calves target more profit to the cow-calf producer.
Charolais-sired calves produce optimum-sized carcasses with a higher percentage of quality retail product and consistently grade USDA Choice with Yield Grades 1s or 2s. From a cow-calf standpoint, ranchers have found that Charolais bulls sire calves that grow fast, wean heavy off the cow, and gain efficiently.
“Charolais cattle are extremely valuable in what we do every day. They perform, convert, get large and do well. The packers desire those cattle. When we put Charolais on the show list, there’s usually a lot of aggression, a lot of desire to own them for a couple of reasons. For one, the cutability is amazing. The cattle yield very well. There’s nothing more desirable in the industry than a black-nosed Charolais.”
—Todd Sigmon, Manager
Dinklage Feedyards • Sidney, Nebraska
Smoke Gets in Your Eyes
Charolais bulls sire identifiable off-white, yellow or smoky calves. These heavier calves are easier for buyers to pick out of the crowd, especially in a predominately black market
Performance Plus Registry
Comprehensive data collection through the new AICA Performance Plus Registry to aggressive feedlot partnerships to packer grid formulas recognizing the added value of Charolais and Charolais influenced cattle.
Making Bucks From Buckskins
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…
Increasing Marbling in White Cattle
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…
The Value of Charolais on the Rail
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…