VLS_GUY said:Two extreme points of view in one post. One guy only thinks about eating quality in a American context not production efficiency. The other is all about maximum production in a very intensive environment.
In my mind both miss the point. Endless studies show that the fattest animal is not necessarily the best eating. Also either we pay attention to cost of production beef will lose market share to other protein sources. Since the average YG on a U. S. steer is a little over 3 there is room for improvement here without impacting eating quality. Don't believe me? Look at the price premiums that Laura's Lean gets in the supermarket even over CAB. If the product was providing a horrible eating experience the price premium wouldn't exist.
That said the use of double muscled bulls in a beef herd of any size brings huge problems beyond calving issues. These cattle are slow growing, aren't fertile, and can't handle stress well. Only about one in five bulls pans out. Think about that purebred breeders at your next bull sale. These cattle need AI to produce an acceptable calf so they can weed the good bulls from the bad. Leachman tried to started a Piedmontese branded beef program and this was at least partly responsible for their going broke. These cattle work great on getting beef/veal calves out of dairy cows not much else.
In Northern Europe North American Charolais and Simmental bulls have won progeny tests against bulls like those in the video based on their ability to calve and grow better. Tell a French or Belgian breeder that some of these North American bulls are solid red or black and they come unglued.[/quote]
Why. Why would they care what color they are.
ALACOWMAN":1y5vb7t4 said:dont think fat cattle was what he was refering to,,,, that was a whole bunch of dry muscle
VLS_GUY":2agplnmd said:The breeders of these cattle in Continental Europe want their cattle to be traditionally marked or they can't be used. In many of these countries a bull has to be licensed to be used and if the markings are not right for the breed no license from the classifier.
slick4591":2zlwjckz said:My remarks to this thread apply only to Piedmontese beef. I've never eaten BB or other European breeds that I know of. I haven't been raising or eating Pied beef very long, but I have found the opposite of your negative opinions apply to it. It is not dry. It is very lean and taste better than the commercial beef on today's market without the fat. Yes, I have eaten plenty of CAB. One of the things that impressed me about Pied beef was the flank steak was just as tender as the sirloin.
I've provided links to the 'big gun' of Piedmontese beef and invite you to try it while you can get free shipping. There's also an informative link to Beef Magazine and their article on Piedmontese beef.
Montana Ranch Brand/Great Plains Beef
https://store.piedmontese.com/
http://beefmagazine.com/mag/beef_montana_brand/
3waycross":1j76517n said:VLS_GUY":1j76517n said:Two extreme points of view in one post. One guy only thinks about eating quality in a American context not production efficiency. The other is all about maximum production in a very intensive environment.
In my mind both miss the point. Endless studies show that the fattest animal is not necessarily the best eating. Also either we pay attention to cost of production beef will lose market share to other protein sources. Since the average YG on a U. S. steer is a little over 3 there is room for improvement here without impacting eating quality. Don't believe me? Look at the price premiums that Laura's Lean gets in the supermarket even over CAB. If the product was providing a horrible eating experience the price premium wouldn't exist.
That said the use of double muscled bulls in a beef herd of any size brings huge problems beyond calving issues. These cattle are slow growing, aren't fertile, and can't handle stress well. Only about one in five bulls pans out. Think about that purebred breeders at your next bull sale. These cattle need AI to produce an acceptable calf so they can weed the good bulls from the bad. Leachman tried to started a Piedmontese branded beef program and this was at least partly responsible for their going broke. These cattle work great on getting beef/veal calves out of dairy cows not much else.
In Northern Europe North American Charolais and Simmental bulls have won progeny tests against bulls like those in the video based on their ability to calve and grow better. Tell a French or Belgian breeder that some of these North American bulls are solid red or black and they come unglued.[/quote]
Why. Why would they care what color they are.
3waycross":33g2824t said:slick4591":33g2824t said:My remarks to this thread apply only to Piedmontese beef. I've never eaten BB or other European breeds that I know of. I haven't been raising or eating Pied beef very long, but I have found the opposite of your negative opinions apply to it. It is not dry. It is very lean and taste better than the commercial beef on today's market without the fat. Yes, I have eaten plenty of CAB. One of the things that impressed me about Pied beef was the flank steak was just as tender as the sirloin.
I've provided links to the 'big gun' of Piedmontese beef and invite you to try it while you can get free shipping. There's also an informative link to Beef Magazine and their article on Piedmontese beef.
Montana Ranch Brand/Great Plains Beef
https://store.piedmontese.com/
http://beefmagazine.com/mag/beef_montana_brand/
$20lb for a striploin is pretty steep for beef would be lucky to grade select. How do they finish their beef!
Montana Ranch Brand cattle are being fed in several approved feedlots, harvested and processed in Hastings, NE.