A cattle operation in Florida has found success in taking the sickest calves for sale and transforming them into healthy animals ready for the feedlot.
Steve Yoder’s farm in Altha, Florida serves as a prime example of the upside stocker operations provide the market.
The high-risk calves are brought to his farm, where he says they are offered a little TLC. That begins with castration, vaccines, and deworming. The calves are then treated to Bermuda grass with supplements.
Once cattle are healthy and gaining weight, Yoder describes his animals as “bulletproof” and ready for finishing.
Programs like this often find success in areas where grass is plentiful and feeding costs can be cut down.
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The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
“It’s been a very interesting year!”
