The Silveys believe that after everything else they do in terms of selection, the most important part of raising their cattle is the temperament of the herd. The secret to a good seedstock cow isn’t so much in a series of rated percentiles like EPDs (which Mike admits are “very good”), but in making something quality that can last.
“A calm and gentle animal will live longer, last longer, and have better meat, and take care of the cows better,” he says. “If we can keep everything lined up and not make too big a mess and handle them in a humane fashion and treat them really, really well -- they do really well. ‘We provide no bad days’ is our motto on calves -- we want that calf to have a good life.”
If you’ve having a great piece of meat, there’s probably a chef, a butcher, and a couple cattle ranchers who deserve credit for it. Mike and Pearl Silvey and other ranchers like them are committed to perfecting that cow before it’s even born. Our cowboy hats go off to them, and we raise our Cabo Cowboy cocktails -- so perfectly garnished with beef jerky and jalapeño. Now that's Texas.