Denhoff,ND right in the center of the State | We knife cut 250 bull calves each fall, they are in the 500-600 lbs. range, dont let them get over that weight or they will get staggy. Grandfather told us they get more masculin this way, better muscleing. Also easier to cut out the larger nuts and more to eat this way. HA HA We knife cut in chute, one guy holds the tail and the other cuts from the side, reach though with one hand between the legs and grasp the sach tight and pull down with both nuts in sack, cut slit on one side down low to the bottom so they drain and remove nut take as much cord as you can and repeat on other side of sack. We use lysol water as a disifectant when done cuting splash some on the sack. My grandfather and Dad have done it this way for more years than I can speak for, they have passed away now and my brothers and I have been doing it this way for at least 25 years and no troubles. My dad used to buy a lot of bull calves in the fall and spring of the year at sales barns, take them home and clean out the nuts and wack the horns if they had any and put them on grass until about 850- 900 lbs and haul them to Sioux City, Iowa when they used to have a sales barn there, always made money on them. We now sell our yearling steers in Herried,SD I was told by a cattle buyer that they prefer knife cut steers. |
Banding vs castration
