> John what bull or breed should I
> breed my angus cows to to get this
> promised 150 plus LB extra weaning
> weight? I want most of the females
> replacement quality since I do not
> buy in replacements. I want no
> frame creep, or increased calving
> problems and steers to grade
> choice at slaughter. I would like
> to cash in on this promised hybrid
> vigor of your statement (below).
> pat
Don't forget Scottish Highland cattle for commerical crosses. A new breed Bazadaise holds much potential for the heart healthy lean beef consumer. Both breeds are truly poor mans cattle, adapted to harsh conditions and poor feeds.
Another note: Bison fed commercial feeds increase cholesterol levels exceding commercial beef, 77mg/100gms cattle to Bison 82 mg/100gms.
The fellows downunder are benefiting from 1.5 million Grant project supporting Bazadaise. Nearly half the countries genetics were reciently stolen...
My input for new genetics is combining Highland-Angus-Belain blue, I call the breed a Diarmid cow, it comes in 13 colors types, is grass fed, has low cholesterol, the animals are docile and do not need growth stimulants or antibiotics... I call this Better Beef by Design. (
http://www.blueoxfarms.com ).
People are welcome to come walk the fields and see for themselves if the idea has potential, we live in Northern Minnesota.
The potential here I believe is to produce a long lived low input commerical cow, with the added benefit of a terminal cross for the commercial containment feed lot. Which the market and consumer are stuck with until system and production methods are changed by the consumer and the purchasing of Heart Healthy Beef.
Beef is still one of the safest meat sources, converting grasses without concentration of toxins... fish, poltry and pork utilze other sources for feed, resulting in increased concentration of Biotoxins.
Mass production of food likes one breed performance. It results in a fast sameness of product. The Angus people have worked hard to end up on top, which is rewarded currently by volume presence on the store.
Hereford will nearly always win restaurant or cooking taste contests and a well fed Highland animal will set a new standard, but they do not fit any of the marketing conditions and will be a speciality beef for the people in the know.
A great deal of commercial beef is Holstien... if its black its concidered Angus. There's lots of room out there for new breed usage. Galloway come to mind as well, yet remain obscure?
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