Author Topic: A quick question ... (Read 2711 times)

nelson · « **on:** September 24, 2012, 03:19:15 pm »

I know there was a thread on x meat but cannot find it - so has anybody crossed the GOS with OSB and what was the carcass like?

Many thanks

Beewyched · « **Reply #1 on:** September 24, 2012, 03:26:42 pm »

Hi

There's been a few threads where GOS x OSBs are mentioned - if you go into the SEARCH on the green bar above & put in "OSB cross GOS" you should be able to pick most of them up

SallyintNorth · « **Reply #2 on:** September 24, 2012, 03:34:52 pm »

I've eaten OSB x GOS (GOS boar.) Bought a half-a-one off a farming friend. It was more fatty than the butcher would sell, but not at all bad - less than 20mm backfat, I'd say - and the taste and succulence was excellent, really excellent.

nelson · « **Reply #3 on:** September 24, 2012, 03:41:37 pm »

Thanks

Well AI failed with our GOS sow so it is a choice between the OSB and our Berkshire Boar - I thought the OSB might be leaner.

PS Sally did you get any bacon? or was it just pork joints.

Fowgill Farm · « **Reply #4 on:** September 24, 2012, 09:08:12 pm »

nelson sorry to hear your GOS didn't take to AI, we did an OSB/GOS cross and as sally said watch the fat, ours were a tad late being booked in at the butchers

and went at 31wks and had an inch and half back fat but by god it were right tasty.

mandy

nelson · « **Reply #5 on:** September 25, 2012, 06:41:09 am »

HI Mandy

Going to try the AI again as getting a registered GOS boar here in France in unlikely. Not sure why it didn't take - maybe we didn't catch her on the right day - the semen didn't travel well - we have been successful with AI ing our Berkshires so

for the next time.

Meanwhile I think I will let her go with the OSB, and thanks will watch the fat.