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<blockquote data-quote="IluvABbeef" data-source="post: 642412" data-attributes="member: 3739"><p>Like Brandomn22 and Frankie said, the main difference between continentals (Charolais, Simmental, Limousin, etc.) and British breeds (Angus, Shorthorn, Hereford, etc.) is the degree of fatness due to maturity stages. Continentals tend to mature later, but wean at higher weights than British breeds, thus can be put into a feedlot soon after they're weaned to increase in size and marbling. If a British breed weaner were to follow the same regime for the Continentals, you'd get an overly fat steer that ends up giving you more fat than meat. That's why backgrounding exists, so that these lower weaning weight, earlier maturing breeds can grow up and put on muscle at a slower pace until they are "ready" to be put on a hot diet. This is where crossbreeds work great. A crossbred between a British breed and a Continental (AngusXSimmental, HerefordXCharolais, or even a three-way: Angus/Hereford cross X Charolias or Simmental or other variations) gives you both the marbling quality of the British breeds and the amount of meat you'll get on a carcass. </p><p></p><p>Temperment is one of those qualities that are important for getting great beef off a steer intended for slaughter. Like I said, high-strung, deer-in-the-headlights type of feeders are the dark cutters, the ones that grade a lower quality carcass. Making sure they are up-to-date on ther vaccinations help too, as well as the quality of the feed they are given, including supplement with loose mineral.</p></blockquote><p></p>
[QUOTE="IluvABbeef, post: 642412, member: 3739"] Like Brandomn22 and Frankie said, the main difference between continentals (Charolais, Simmental, Limousin, etc.) and British breeds (Angus, Shorthorn, Hereford, etc.) is the degree of fatness due to maturity stages. Continentals tend to mature later, but wean at higher weights than British breeds, thus can be put into a feedlot soon after they're weaned to increase in size and marbling. If a British breed weaner were to follow the same regime for the Continentals, you'd get an overly fat steer that ends up giving you more fat than meat. That's why backgrounding exists, so that these lower weaning weight, earlier maturing breeds can grow up and put on muscle at a slower pace until they are "ready" to be put on a hot diet. This is where crossbreeds work great. A crossbred between a British breed and a Continental (AngusXSimmental, HerefordXCharolais, or even a three-way: Angus/Hereford cross X Charolias or Simmental or other variations) gives you both the marbling quality of the British breeds and the amount of meat you'll get on a carcass. Temperment is one of those qualities that are important for getting great beef off a steer intended for slaughter. Like I said, high-strung, deer-in-the-headlights type of feeders are the dark cutters, the ones that grade a lower quality carcass. Making sure they are up-to-date on ther vaccinations help too, as well as the quality of the feed they are given, including supplement with loose mineral. [/QUOTE]
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