Agricultural News
Whether Crossbreeding or Straightbreeding, Cattle Producers Must Have a Plan
Tue, 03 Dec 2013 11:48:51 CST
While crossbreeding advocates sit on one side of the aisle and straight breeding proponents sit on the other, it seems that there is one truth that they can all agree on says Bryce Schumann, CEO of the American Angus Association:
"Regardless of what technology you want to use or what breeding strategy you want to use, you need to have a plan to be successful in today's beef industry. Long gone are the days where just before turn-out time you decide what kind of bull you're going to use. You need to be planning ahead how you're going to market the offspring of those cattle and how you can take advantage of different market opportunities."
Dave Nichols of Nichols Farms in Bridgewater, Iowa, is a longtime champion of heterosis, but says cattlemen can't just use two or more breeds and expect an automatic advantage.
"The secret to crossbreeding is relatively simple: Number one, have a plan. Number two, utilize breeds that complement each other in this plan."
Nichols Farms markets hybrid bulls, but he says that, in itself, is not a magic fix.
"One thing to remember is that a composite or hybrid bull is no better than the pure lines that they came from."
Seed stock producer Mark Gardener has customers who crossbreed and customers who run straight-bred herds. Those who run fully Angus often sell high-dollar replacement heifers and retain ownership of the steers through the feedyard.
"If you talk about heterosis being free lunch, well, prime year in and year out is worth 18 to 20 dollars a hundredweight. That's real money. And, so, when you look at the replacement heifer market, when you look at the value-added market, when you look at what the consumer wants, I think you have to incorporate all those things."
It all boils down to economics.
"There is no right answer. It is what works for you and the marketplace will give you a strong signal that will tell you how you can have a chance at greater profitability," Gardner says.
Another bit of common ground-pleasing the consumer. Those economic signals come from those who invest in the beef eating experience, Nichols says.
"We don't have the luxury in the beef business of selling anyone a high-priced piece of beef that it doesn't meet at least the minimum standards for flavor, juiciness and tenderness. And marbling is an important criterion in that."
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