Weight before rate at “Klori”
CALVES are now dropping at “Klori”, Manilla, from the seven bulls purchased by Bill and Sue Wilson at last year’s Tamworth Golden Guitar Invitation Charolais bull sale for their 700 head breeding herd.
Charolais cross cattle bred by the Wilsons with son, Cameron, have a high reputation at Tamworth saleyards and attract buyer interest and successful sale returns.
Mr Wilson said the herd’s success in recent years stems from Angus and the purchase of some Angus/Santa Gertrudis cross females which have been joined to Charolais bulls.
“These make very good cattle,” he said.
Three months ago the decision was made to sell half of the weaner progeny with the tightening of the season.
“We sold the tail-enders and averaged $1000,” he said.
The remainder weigh 400 kilograms just six weeks off their mums, but now the Wilsons have to decide on whether to keep them and follow them through, or sell and let the calving cows graze the 400 hectares of oats.
“We generally carry them through to that bullock weight and heifers to supermarket weights, but this year I’m thinking we might cash them now,” Mr Wilson said.
The family have been using Charolais sires for some 10 years.
“They make a good cross.
“Charolais/Angus make good cattle and we can get weight into them through hybrid vigour as against straightbreds.
The Wilsons bought seven bulls at the Golden Guitar sale last year paying a $6142 average and top of $7500 from St Antonio stud.
Preference is for poll bulls which are quiet and thick.
“We are beginning to see calves on the ground now and so far the bulls we bought look as though they are going to give us the result we are wanting,” Mr Wilson said.
“We had purchased some second calver heifers from the New England and these bulls have done a good job as we have no problems.
“These bulls have a very good temperament, they’re good cattle in the yards and good out in the paddocks, and our conception rates, well, we couldn’t expect better.”
Mr Wilson, a meat buyer and processor prior to the breeding enterprise, said his selling philosophy was to sell where the market was the strongest at the time.
“I was in the meat industry for many years before producing and liveweight selling in saleyards I have found to be predominantly the better place to sell, and the dearest place to buy,” he said.
“I don’t mind paying a little bit of commission because it outweighs the export trim.
“An average price per kilogram, for every kilogram, is more acceptable than most grids.”