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<blockquote data-quote="Running Arrow Bill" data-source="post: 52611" data-attributes="member: 9"><p>Yes...seems to be a trend that "Black Angus Beef" is getting into the burger market.</p><p></p><p>That is "part" of the reason why we have several solid black Longhorn cows and two black Longhorn bulls in our herd (along with all the other colors and patterns). </p><p></p><p>With our black Longhorns, they will cross-breed very well with the Angus and other black bovines to produce a higher percentage of LEAN beef that is still tasty. And, with 1/4 to 1/2 cross breeding to Longhorn, you get the low birthweight, very easy calving animal that still maintains the marbling along with more lean beef for the health conscious consumer market.</p><p></p><p>Fat is out...lean is in! After all, one of the USA's greatest health problems is now overly fat people.... :roll: And, you know the rest of the story....</p></blockquote><p></p>
[QUOTE="Running Arrow Bill, post: 52611, member: 9"] Yes...seems to be a trend that "Black Angus Beef" is getting into the burger market. That is "part" of the reason why we have several solid black Longhorn cows and two black Longhorn bulls in our herd (along with all the other colors and patterns). With our black Longhorns, they will cross-breed very well with the Angus and other black bovines to produce a higher percentage of LEAN beef that is still tasty. And, with 1/4 to 1/2 cross breeding to Longhorn, you get the low birthweight, very easy calving animal that still maintains the marbling along with more lean beef for the health conscious consumer market. Fat is out...lean is in! After all, one of the USA's greatest health problems is now overly fat people.... :roll: And, you know the rest of the story.... [/QUOTE]
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