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<blockquote data-quote="DOC HARRIS" data-source="post: 456959" data-attributes="member: 1683"><p>There is a large number of different breeds of beef cattle in the world, whose primary purposes are for the breeding, raising and producing of protein and other necessary nutrients for the consumption by human beings in an enjoyable eating experience. </p><p></p><p>Each breeder of the various breeds of beef cattle thinks that their particular breed is "best" for a variety of reasons, and usually they adhere to those reasons whether they are logical, reasonable or make sense or not! Color, pattern, size, structure, financial returns to the breeder, taste, tenderness of the meat, juiceness, flavor, PROFIT, - all of these factors seem to imbed themselves in the minds of the producer and they cling to those precepts as if they were engraved in granite, and tenaciously resist any and all efforts to encourage them to modify or subrogate their opinions for different one's which may be more desirable.</p><p></p><p> In spite of the "Black Color" fad that has been promulgated by the Angus Association, (and, of course, other desirable factors, traits and characteristics are in concert with the black color!) many producers are recognizing that cattle other than black-hided one's have desirable beef properties to exploit for profit. </p><p></p><p>However, that having been said, the fact that the color "black' has been associated with the Angus Breed, that does not guarantee that black color guarantees excellent quality beef ONLY! </p><p></p><p>Subsequent improvement in other breeding protocols and breeds has revealed that excellent quality beef cattle are capable of being produced with a variety of mating systems, cross-breeding plans, and little-known and unfamiliar breeds coming to the fore in meat quality, marbling, rib-eye size, juiciness, tenderness, taste, feed efficiency and consumer acceptance. </p><p></p><p>I am in the process of doing some investigative and interview sessions with some Beef Cattle Breeders of yet another little-known breed that is literally 'blowing my mind' with the produced statistics of the live cattle production, and the 'meat-on-the-rail " results! . . .and "SHOCK" is right! I have never seen marbling and lack of backfat like this breed produces! NEVER! . . .even in a crossbreeding program with several other breeds </p><p></p><p>I have not completed my work yet, - but - . . . STAY TUNED! It's coming! </p><p></p><p>DOC HARRIS</p></blockquote><p></p>
[QUOTE="DOC HARRIS, post: 456959, member: 1683"] There is a large number of different breeds of beef cattle in the world, whose primary purposes are for the breeding, raising and producing of protein and other necessary nutrients for the consumption by human beings in an enjoyable eating experience. Each breeder of the various breeds of beef cattle thinks that their particular breed is "best" for a variety of reasons, and usually they adhere to those reasons whether they are logical, reasonable or make sense or not! Color, pattern, size, structure, financial returns to the breeder, taste, tenderness of the meat, juiceness, flavor, PROFIT, - all of these factors seem to imbed themselves in the minds of the producer and they cling to those precepts as if they were engraved in granite, and tenaciously resist any and all efforts to encourage them to modify or subrogate their opinions for different one's which may be more desirable. In spite of the "Black Color" fad that has been promulgated by the Angus Association, (and, of course, other desirable factors, traits and characteristics are in concert with the black color!) many producers are recognizing that cattle other than black-hided one's have desirable beef properties to exploit for profit. However, that having been said, the fact that the color "black' has been associated with the Angus Breed, that does not guarantee that black color guarantees excellent quality beef ONLY! Subsequent improvement in other breeding protocols and breeds has revealed that excellent quality beef cattle are capable of being produced with a variety of mating systems, cross-breeding plans, and little-known and unfamiliar breeds coming to the fore in meat quality, marbling, rib-eye size, juiciness, tenderness, taste, feed efficiency and consumer acceptance. I am in the process of doing some investigative and interview sessions with some Beef Cattle Breeders of yet another little-known breed that is literally 'blowing my mind' with the produced statistics of the live cattle production, and the 'meat-on-the-rail " results! . . .and "SHOCK" is right! I have never seen marbling and lack of backfat like this breed produces! NEVER! . . .even in a crossbreeding program with several other breeds I have not completed my work yet, - but - . . . STAY TUNED! It's coming! DOC HARRIS [/QUOTE]
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