Haynes Angus

Congratulations to Cassandra Raschke on winning our prize pack! A Huge Thank You to everyone who entered!

In the spirit of the holidays we are doing a giveaway. All you have to do to enter to win a Haynes Angus prize pack is like our page and tag us in a picture of you beside our sign at the Schmirler Park light display. We will make the draw Dec 31st. Good Luck and Merry Christmas from all of us to all of you! Karren Longworth is our 1st lucky entry!

Touch of Class is fast approaching. We feel this is our most consistent group we have ever offered. All sired by our herd sire Wilbar Emphasis 419e. These girls have really turned it on since picture/video time. We are very confident in what these females will do for their new owners. They are efficient, low input females with longevity built into their pedigrees. Breds carry service to our exciting new herdsire from Brooking Angus. Videos of sire & service sire in comments Videos online at https://www.dvauction.com/video_catalogs/5829

Check out these great angus genetics on offer Dec 11. We are excited to be a part of this event again this year. Hope to see you there!

Not sure who the original author is so I can not give credit, but we get lots of questions about the different weights used when purchasing beef. Thanks to whom ever originally posted this explaination! Hope you find it as helpful as we do! When it comes to beef weights, there are 3 different ones of which customers should be aware of. The first is LIVE weight. This is what the animal weighed on the hoof, or when it was alive. ... The next weight is HANGING weight. This is the weight that the butcher gives us after the animal has been taken back to the butcher shop to hang. The weight difference from live to hanging is from loss of blood, head, hide, hooves, viscera, lungs and heart. The hanging weight is usually about 62% of the live weight. So, a 1200 pound animal (live weight) would have a hanging weight of 744 pounds. This is the weight we base our per pound charges on. The butcher also charges cut/wrap fees based on this weight. The FINAL or TAKE HOME weight is again different. The weight is lost in 2 ways - from hanging to take home weight. About 4% is water weight lost during the 10-21 day period that the carcass is hung (or cured). Then about another 35% is lost during the cutting process. This amount is variable based on 2 factors one is the amount of fat in the meat, and the other is the cuts that a customer requests. Higher fat means more loss. Also, the more boneless cuts requested by the customer, the lower the final weight. (Note that the lower weight doesn’t mean that you are receiving less meat rather, you are receiving fewer bones). So why the hang time?? Hanging beef in a cooler for 10 - 21 days is recommended to improve tenderness. This process is called aging. This allows the enzymes in the meat to break down the proteins and improve eating quality. The process also allows the development of flavors associated with the aging process. Never hesitate to ask questions to your Beef source or your Butcher.

Well the Haynes Angus crew had a lot to be thankful for this weekend with the wedding of Dylan and Amy happening on a beautiful fall day. The cows at the ranch were also thankful Sara didn’t forget their treats on such a busy day and even dressed up to serve them! #ranchlife