Reverse 7 Over X Cattle Company
We raise natural grass feed beef from predominantly Black Angus cattle. We calf in the winter in Mack then take the cattle to the mountains in the spring for high summer pasture. In the fall we wean the calves and sell most of them at the local sale barn. We keep a few calves back each year to feed out and sell at around 1100 pounds as butcher beef. We are growing a great number of clients that love our beef, and they purchase a whole, half or quarter beef from us each year. We handle the cattle with ease and following the Beef Quality Assurance program to get the best beef we can with the least stress on the animals. We purchase Registered Black Angus bulls with statistical numbers that prove they will produce calves that consistently will be easy to birth and grow quickly. Calves are ear tagged and vaccinated at birth then vaccinated at branding before they are shipped to the summer pastures in the mountains..
When Lyle and I meet in 1995 he had a herd of about 20 Registered Black Angus Cows. He had bought out Galen White's herd when Galen retired. Later in 2000, we bought out Ken Wissel's commercial herd, then in 1999 we bought out Cheryl Jacobson's Registered Black Angus herd. With these combined three herds we went into the drought on 2001 with 150 cows, took over the 750 acre Morman Mesa Ranch, I quit teaching to become a full time rancher (not ranchers wife). Lyle still works full time for the county and I work full time at the ranch, plus my couple part time jobs! When our neighbors' husband passed away unexpectedly in 2006, she asked if we would lease her place, that added 350 acres to our leases. Then in 2008, we also leased 100 acres across the road from our place in Mack when the neighbor sold his house (with only 9 acres, kept the 100 acres) to move closer to town. So in 2008 we had 1100 acres of leased land and 40 acres we own.
We have expanded the herd by keeping the heifer calves and selling the steers. Every two years we would purchase a new Registered Black Angus bull so that the bulls were not breeding back to their mothers.
Lyle went with the Angus breed because they keep the best statistics on the cattle. The bulls are purchased for their calving ease. We want bulls that are born around 70-80 pounds then grow fast with yearlings weights around 1200 pounds. We look at various numbers to select a bull that will produce fast growing calves. With this theory we have had to pull only two calves since we have been together. We have continued to grow the herd by keeping some exceptional heifer calves, selling steers, and replacing bulls every two years.
In 2000, we bought out Ken Wissel's cattle herd when he decided to retire and took over the lease of the Morman Mesa Ranch. This was a commercial cattle herd, meaning it was of mixed breeds of cattle. There was a few cross-bred cows that we still own today. "One horn" is a prime example. This big eared black Brahma-cross cow is the leader of the herd. She will get in front of the herd and lead them where ever I am going if I call to the herd, "sue-boss". One horn, has a short stubby horn on the left side that she bosses the cows with in the feedlot, pushing all of them out of the feed line until she finds her favorite place to eat that day. But she will gladly eat grain out of your hand, she is big and loose and throws wonderful black calves late each spring for us. Another cow that we continue to keep is a longhorn-cross, this gentle cow is almost all white with a red tail and a few red spots. She produces calves that grow fast and traditionally are black. Twice she has thrown black and white calves. These calves we will keep for butcher since the price will be reduced at the sale barn for odd colored calves. Black calves are selling the best in recent years due to Black Angus Association doing such a great job at promoting beef industry. Another named/differing cow is Button, number 100. Button is a 1995 cow. She is out of a registered Angus cow we purchased from Galen. Her mother had mastitis the year she was born. She was the first calf that I bottle fed since her mom was not producing enough milk. We would keep the cow and calf together during the day, then at night we would keep the calf warm in a hay stack shelter/igloo (made out of 8 hay bales), then supplement the calf with a bottle in the morning.
We feed the cattle early in the morning this helps the cows' calf during daylight hours. The first calf I saw born was wonderful. This big black cow had been in labor for a short time, as she stood up the calf slide to the ground. I was awed at watching the birth. When I saw the color of the calf I thought it looked like a mouse. I just assumed that the color changes after birth like some horses do. Not true, Mouse's mother had gone visiting to a white bull. As Mouse grew she developed the white coloring of the Charlios breed. When she came up open (not pregnant) one year we took the opportunity to sell her since she had become too protective of her new born calves and had charged us and knocked one friend down.
We put the bulls in with the cows around the first of May or at branding. We had used April 15 as the start date for the bulls but when we started having colder winters, that was not working well for the cows. Too many calving problems with the abundance of snow we have been having and too many calves with ears froze off.
One year we had a neighbors calf come across the rode and die in our field. It was a black calf and we had not noticed him in the field of black cattle. This calf died from Roto-Coronavirus. We found this out after losing 12 calves that month. Calves would start to scour, we couldn't catch them, the next morning they would be dead or lethargy, we would run them into the vet or diagnostic lab. Since this time we give the calves an oral vaccine for this disease within 24-hours of birth. At birth we also give Vitamin A, D, & E-- in 2009 we had 5 claves die and diagnostic lab found a Vitamin E deficiency in the week old calves.
When calves are born there can be many things go wrong. We have brought calves into the bathtub to warm them when born on too cold of a day, some calves have problem walking, they come to the bathroom or heated dog house. Once they are able to stand and walk they go to the cow.
In 2009 we had a calf born that the cow stepped on, broke his leg, we had the leg cast and a few days later he was returned to his mom. Calving season starts for us at the beginning of January and lasts till April.
The beef will be taken to:
741 West 5th St
Delta, CO 81416
Fax (970) 874-1147
Homestead will not hang for 21 days so the hanging time will be 14 days.
Kill fee for one animal is $38.00. If you order 1/2 or 1/4, the fee will be split.
Cost for standard cut and wrap is $.55/pound based on the hanging weight.
Special cutting instructions or tenderizing costs extra, such as $7.00 to tenderize the rounds for a whole animal. The cost will be prorated if you by a half or quarter.
They charge $10.79 to box a whole animal or $8.09 to box a half animal.
We estimate that these animals will weigh around 1000 - 1100 pounds live weight. It is not possible for us to easily get a live weight when we take them in. The processing plants don't like to do live weights because there is so much variation based on how much an animal has eaten or drunk before they are weighed and there is no way to control that.
Hanging weight (rail weight) is an actual weight of the beef carcass with hide, head, feet, tail and entrails removed. The industry standard which is fairly accurate is to divide the hanging weight by .585 to get the estimated live weight. Thus, if the hanging weight is 600 pounds, divide that by .585 to get an estimated live weight of 1026 pounds.
These animals have been fed alfalfa and corn for over 60 days and the meat should be nicely marbled without being overly fat. Those of you who ate our hamburger will appreciate that. There was no fat added. The meat was naturally lean and flavorful.
We are charging $2.10/pound hanging weight. If you use the example above, that would mean that our charge to you would be $1260 for a whole animal. That would result in a cost per pound estimated live weight of $1.20/pound + -. Given the fact that our production costs increased dramatically this year, that is a very good price for exceptional beef.
Here is how it works. We will assign an animal to you. We deliver the animal to Homestead. Homestead will later give us the hanging weight. I will notify you of the amount you owe me. If possible, I will get the cutting instructions sheet for each animal from Homestead and get them to you. You will be responsible to call Homestead and make your cutting order. After that you deal with Homestead and pay all the kill and cutting costs, etc. These will be due when you pick up the beef. Your beef will not be released to you until Homestead has my certification that you have paid me(send check to me at 1940 10 Rd, Mack, CO 81525).
This may seem intimidating at first if you haven't done it before. We will help you through this and will make it easy for you.
We also have pigs for butcher, they belong to Kenny and Chris Romisch, they are our partners in the cattle operation. If you would like some pork, please contact them directly at firstname.lastname@example.org.
WOOF! CLICK HERE TO SEE THE BOOKCLIFF WORK DOGS!
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Reverse & Over X Cattle Company
This page was created by Lisa Bialy
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