We choose to add Texel sheep after visiting a local flock. Their docile nature
combined with their unique ability to put extraordinary muscle volume on is what caught our attention to this breed.
Typically this breed yields a cut volume of 65% lean meat. That is really an awesome feat for sheep carcass yields
when normal is around 50%. Texel rams are the number one choice for terminal type sires across Europe and gaining
popularity here in the USA. We are very pleased with the flock we have put together and look forward to another quality product
coming from our small family farm. Texel sheep have a very high feed conversion rate and have very good growth and maintainance
on limited diet compared to other breeds. Our flock is maintained on native grass pastures, hay, and limited grain.
The texel flock seems to be very hardy, good mothers, and show great parasite resistence without the need to dry lot
or barn keep them. We do shear twice yearly and provide limited shelter year round, including lambing.
The only time we jug the ewes during lambing is on first time lambing ewes, all others must have them in a 3 sided shelter
or on hay stacks. This limited involvement on our part promotes an easy identifier for animals we need to cull for lack
of hardiness and mothering ability (two traits that are hereditary and necessary in terms of limited management and maternal
traits we desire to have in our flock). We will OPP test the flock annually and are on a scrapie eradication program
with participation in the federal scrapie free certification program. We signed up for NSIP and will begin to collect
data for rate of gain, loin eye circumfrence, and other valuable selection tools to improve our flock.
Why Texels???? Lean meat and more of it at harvest time! Even when
grain fed the Texel carcass yields less overall fat than most other breeds. The Texels typically carry
a myostatin gene that causes the meat to be "cut it with a spoon" tender. We know this to be true, as
we harvest lambs for our families consumption each year here at the farm. We can't tell the difference in the grass
lambs and the grained lambs in tenderness, texture, flavor, or leaness of the cuts.