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<blockquote data-quote="Bonsman" data-source="post: 654440" data-attributes="member: 8504"><p>No fight here, I love the British breeds. I had a reserve grand Angus steer while in high school; and I raised Herefords for many years. We use Angus to cross with our Bonsmara Bulls. The buy-back program and the bonus on the calves are a big incentive. Most every breed has a place in the market. I became familar with the breed when I lived in Amarillo. When I moved back to Okahoma, I decided to go with the Bonsmara breed based on the information I obtained while in Amarillo. </p><p></p><p>Insofar as a market for Bonsmara, the market is already here. All of the calves are purchased by Bonsmara Natural Beef Company in Amarillo, Texas. The Company pays you the regional "Cattle Fax" price for your calves plus a minimum $40.00 bonus per animal. The Company picks up your calves on your ranch. The calves must be age-source verified and must be all natural. A major meat wholesaler purchses the meat from the Company and markets them as "All Natural" Bonsmara beef. </p><p></p><p>According to Texas A & M, Bonsmara scored a 3.52 mean average on the WBS. Hereford scored a 4.82 while Angus came in with a 4.05. Granted, the WBS varies from one test site to another; but the research by A & M is undeniable concerning WBS tenderness of the Bonsmara breed. Tenderness is what the industry is looking for. I have purchased a lot of choice meat that was not tender. Again, look at the research from A & M:</p><p></p><p><a href="http://www.smith-bonsmara.com/Images/beefquality.pdf" target="_blank">http://www.smith-bonsmara.com/Images/beefquality.pdf</a></p><p></p><p>Insofar as not grading out select or choice, one needs to look at USMARC research; but more importantly, the actual feedlot results. One would be shocked if they knew how many of the animals are grading choice or better. The grading and tenderness is unexplainable other than genetics. I understand that the marbling, tenderness, and grading seem inconsistent; but the facts are that the breed produces consitent tender beef. Research is continuing to determine why these animals produce such high quality beef. For me, this is something different and exciting.</p><p></p><p>If you are ever in Amarillo, TX stop in at the Country Barn for an all natural Bonsmara steak. It is my understanding that the beef will be available for purchase on the internet in the near future.</p></blockquote><p></p>
[QUOTE="Bonsman, post: 654440, member: 8504"] No fight here, I love the British breeds. I had a reserve grand Angus steer while in high school; and I raised Herefords for many years. We use Angus to cross with our Bonsmara Bulls. The buy-back program and the bonus on the calves are a big incentive. Most every breed has a place in the market. I became familar with the breed when I lived in Amarillo. When I moved back to Okahoma, I decided to go with the Bonsmara breed based on the information I obtained while in Amarillo. Insofar as a market for Bonsmara, the market is already here. All of the calves are purchased by Bonsmara Natural Beef Company in Amarillo, Texas. The Company pays you the regional "Cattle Fax" price for your calves plus a minimum $40.00 bonus per animal. The Company picks up your calves on your ranch. The calves must be age-source verified and must be all natural. A major meat wholesaler purchses the meat from the Company and markets them as "All Natural" Bonsmara beef. According to Texas A & M, Bonsmara scored a 3.52 mean average on the WBS. Hereford scored a 4.82 while Angus came in with a 4.05. Granted, the WBS varies from one test site to another; but the research by A & M is undeniable concerning WBS tenderness of the Bonsmara breed. Tenderness is what the industry is looking for. I have purchased a lot of choice meat that was not tender. Again, look at the research from A & M: [url=http://www.smith-bonsmara.com/Images/beefquality.pdf]http://www.smith-bonsmara.com/Images/beefquality.pdf[/url] Insofar as not grading out select or choice, one needs to look at USMARC research; but more importantly, the actual feedlot results. One would be shocked if they knew how many of the animals are grading choice or better. The grading and tenderness is unexplainable other than genetics. I understand that the marbling, tenderness, and grading seem inconsistent; but the facts are that the breed produces consitent tender beef. Research is continuing to determine why these animals produce such high quality beef. For me, this is something different and exciting. If you are ever in Amarillo, TX stop in at the Country Barn for an all natural Bonsmara steak. It is my understanding that the beef will be available for purchase on the internet in the near future. [/QUOTE]
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