One might consider the possible difference in cuttability in braunvieh vs Glbvieh, as even though the braunvieh may in general be larger, the ones I have seen have fairly large bone. Would that reduce the meat -bone percentage when butchered, over the gelbvieh?? Something to consider and check out.
Butchers here are getting pretty picky as to what they spend their dollar on.
Some have gotten to the point they don't want to buy straight -old style Herefords, as their complaint is "they have too heavy of a hide, and they want to spend money on meat not hide".!!-Their comments...
One needs to consider which breed does best in the area you live in, and which cattle does best under your climate and raising conditions--pasture raised vs range raised etc.
I have seen a few brindle colored Braunvieh, and that doesn't bother me, but in this area brindle colored cattle are imediatley assumed to have jersy blood ( even when they don't) and meat buyers are predjuiced against them and gray colored cattle. That is our local reality.
It is amazing that some of the buyers don't know more about cattle, as a local fellow was raising Tarentais cattle, and he had to go around at the sale and tell them they were not heavy jersy's!!! After he got them all educated as to what they were looking at, he got top dollar.
He told us that himself.
At this particular sale, in the fall a good 5000 cattle a day go through, so you would have thought someone would know what they are looking at, but they didn't.
So take into account what breed works for you and your raising conditions and the market in your area...