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Piedmontese cross heifer
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<blockquote data-quote="slick4591" data-source="post: 1363631" data-attributes="member: 16503"><p>Pieds have an an inactive myostatin gene which is one cause for the extra muscling. They are naturally tender, although with the lack of marbling you need to stop cooking them at medium, else you won't be happy with the product. In contradiction with WalnutCrest I'm told by other Pied breeders the 2-copy animals tend to be more tender with more flavor. I've not slaughtered any Pieds to date, but do buy steaks on occasion.</p><p></p><p>As far as calving goes my answer is it depends. Pied calves tend to be longer and not blocky. Calves don't show excess muscling until a couple of weeks old. My calves have ran from 85 to 110 pounds. You can't the put feed to them during the last trimester else you run the risk of high BWs (true with most cattle, I think). I mentioned those breeding dates being important as that adds pounds when they go overdue and cause pulls in heifers. Pieds tend to have smaller vaginas and the muscling tend to make a tighter canal. I've learned, albeit the hard way, that if she is not showing signs of labor on the due date you should hit her with Dex. You can get around a lot of the problems by breeding heifers to low BW Angus or such. Heifers do take some extra management when breeding them to full blood bulls.</p><p></p><p>To illustrate how the calves change:</p><p></p><p>Heifer just an hour or so old.</p><p></p><p><a href="https://postimg.org/image/eujt2nsm9/" target="_blank"><img src="https://s16.postimg.org/eujt2nsm9/campana.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p></p><p>Bull calf at 13 days. </p><p></p><p><a href="https://postimg.org/image/r2az0hdx9/" target="_blank"><img src="https://s22.postimg.org/r2az0hdx9/coltrain_11.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p></blockquote><p></p>
[QUOTE="slick4591, post: 1363631, member: 16503"] Pieds have an an inactive myostatin gene which is one cause for the extra muscling. They are naturally tender, although with the lack of marbling you need to stop cooking them at medium, else you won't be happy with the product. In contradiction with WalnutCrest I'm told by other Pied breeders the 2-copy animals tend to be more tender with more flavor. I've not slaughtered any Pieds to date, but do buy steaks on occasion. As far as calving goes my answer is it depends. Pied calves tend to be longer and not blocky. Calves don't show excess muscling until a couple of weeks old. My calves have ran from 85 to 110 pounds. You can't the put feed to them during the last trimester else you run the risk of high BWs (true with most cattle, I think). I mentioned those breeding dates being important as that adds pounds when they go overdue and cause pulls in heifers. Pieds tend to have smaller vaginas and the muscling tend to make a tighter canal. I've learned, albeit the hard way, that if she is not showing signs of labor on the due date you should hit her with Dex. You can get around a lot of the problems by breeding heifers to low BW Angus or such. Heifers do take some extra management when breeding them to full blood bulls. To illustrate how the calves change: Heifer just an hour or so old. [url=https://postimg.org/image/eujt2nsm9/][img]https://s16.postimg.org/eujt2nsm9/campana.jpg[/img][/url] Bull calf at 13 days. [url=https://postimg.org/image/r2az0hdx9/][img]https://s22.postimg.org/r2az0hdx9/coltrain_11.jpg[/img][/url] [/QUOTE]
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