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Aubrac cattle breed
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<blockquote data-quote="Aubracusa" data-source="post: 303071" data-attributes="member: 3755"><p>Thanks for your notes.</p><p></p><p>France is a country that is dominated by the perpetuation of tradition, and the economic and government policies in place encourage traditional production of foods.</p><p></p><p>Charolais, for instance, are traditionally from the region south of Paris and the Loire Valley. Salers occupy the high country south of there. Aubrac breeders have raised Aubracs in the Massif Central for centuries. Most of these breeds have their own branded beef products, in the same way you would find specific cheeses (Roquefort, for instance) or wines (Burgundy, for instance) originating from specific regions.</p><p></p><p>My fullblood Aubrac cows are 1100 to 1200 pounds in summer condition.</p><p></p><p>Thanks,</p><p></p><p>aubracusa</p></blockquote><p></p>
[QUOTE="Aubracusa, post: 303071, member: 3755"] Thanks for your notes. France is a country that is dominated by the perpetuation of tradition, and the economic and government policies in place encourage traditional production of foods. Charolais, for instance, are traditionally from the region south of Paris and the Loire Valley. Salers occupy the high country south of there. Aubrac breeders have raised Aubracs in the Massif Central for centuries. Most of these breeds have their own branded beef products, in the same way you would find specific cheeses (Roquefort, for instance) or wines (Burgundy, for instance) originating from specific regions. My fullblood Aubrac cows are 1100 to 1200 pounds in summer condition. Thanks, aubracusa [/QUOTE]
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