What is a market steer?
Market steers–selection and feeding of one or more feeder steers to market weight. Breeding cattle–care and management of cattle raised for breeding purposes.
How old is a market steer?
Age at slaughter “typically” can be from 12 to 22 months of age for the high quality grade market. The reason for the range in age is that some calves are weaned and go directly to a feeding facility and are finished for slaughter.
How much does a market steer cost?
As of October 2018, the market price for a 750-pound feeder steer is about $160/cwt (hundred weight or 100 pounds). A 750-pound steer calf would cost about $1,200.
What makes a good market steer?
The optimum steer for today’s market should be medium framed and finish at about 1,200 pounds. Large framed market steers will get to big before developing adequate finish. Small framed market steers will be early maturing and get too fat before they reach optimum market weight.
What does a good show steer look like?
Show cattle should be long-bodied, clean-front, up-headed and possesses a lot of balance and style. Look for correct muscling. Beef cattle should be thicker through the lower part of the round when viewed from the rear. The muscle should be long – not rounded.
How much does a market steer weigh?
So, in other words, you start with a 1200 pound steer, which has a dressing percent of 63%, so that you have a 750 pound carcass. From that you will get about 65% of the carcass weight, or roughly 490 pounds, as boneless, trimmed beef.
How do you choose a market steer?
When selecting steers, be aware of hair and fatness which can cause the perception that the animal is of much higher quality than he really is. Learn to look past the fat and hair and look for the true muscle, structural correctness and overall quality of the animal.
What should I look for in a livestock judging steer?
besides the industry goals listed in the box, there are five main criteria to consider when selecting beef cattle: (1) growth and frame or skeletal size, (2) muscling, (3) volume, performance, (4) condition, trimness, and (5) structure, soundness, balance.