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<blockquote data-quote="u4411clb" data-source="post: 958585" data-attributes="member: 17248"><p>I used to use full blood and high percentage chi 3/4 and above % and one of the guys I used to buy bulls from switched to a breed of cattle called Marchigiana cattle that are suppose to be not as hot blooded as allot of the Chi genetics sent over to the U.S. and have allot of the same attributes and are even meatier, even though the pics at <a href="http://www.marchigiana.org/" target="_blank">http://www.marchigiana.org/</a> are not as meaty as the Fullblood Chi's I had. But I gave up on the niche market a long time ago and concentrated on the money making aspect and have switched to Black Angus and Hereford bulls with cows with 3/8 or less of ear Brangus, Gert etc. Although I do have some decendents from those Chi bulls that will out perform any cow I have ever put in my pastures.</p></blockquote><p></p>
[QUOTE="u4411clb, post: 958585, member: 17248"] I used to use full blood and high percentage chi 3/4 and above % and one of the guys I used to buy bulls from switched to a breed of cattle called Marchigiana cattle that are suppose to be not as hot blooded as allot of the Chi genetics sent over to the U.S. and have allot of the same attributes and are even meatier, even though the pics at [url=http://www.marchigiana.org/]http://www.marchigiana.org/[/url] are not as meaty as the Fullblood Chi's I had. But I gave up on the niche market a long time ago and concentrated on the money making aspect and have switched to Black Angus and Hereford bulls with cows with 3/8 or less of ear Brangus, Gert etc. Although I do have some decendents from those Chi bulls that will out perform any cow I have ever put in my pastures. [/QUOTE]
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