Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Breeds Board
SIMMENTAL Cattle
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Rafter S" data-source="post: 1322413" data-attributes="member: 21194"><p>Hello Anne,</p><p></p><p>I've enjoyed your posts. I understand your feelings about people turning all breeds black, and don't disagree with you, but there <em><strong>is</strong></em> a reason. The US Angus Association's marketing efforts have many US consumers believing that Angus beef is better, and more tender, than that from other breeds. While I believe there may be some small element of truth in that statement for steaks and other whole muscle cuts, I also believe it's wildly overblown. I've even seen hamburger patties advertised as being 100% Angus. I don't care what anyone says, I don't believe anyone can tell the difference between ground meat from Angus and any other beef breed. Anyway, in many US markets the buyers will pay a premium for black calves, even though they may actually have only a very small percentage of Angus blood.</p><p></p><p>And for the Angus breeders here, please don't beat up on me too much. I'm a tired old man.</p><p></p><p>And in answer to your original question here, I used Simmental bulls back in the 1980's. I liked the calves, but the bulls didn't hold up well in the hot humid summers here.</p></blockquote><p></p>
[QUOTE="Rafter S, post: 1322413, member: 21194"] Hello Anne, I've enjoyed your posts. I understand your feelings about people turning all breeds black, and don't disagree with you, but there [i][b]is[/b][/i] a reason. The US Angus Association's marketing efforts have many US consumers believing that Angus beef is better, and more tender, than that from other breeds. While I believe there may be some small element of truth in that statement for steaks and other whole muscle cuts, I also believe it's wildly overblown. I've even seen hamburger patties advertised as being 100% Angus. I don't care what anyone says, I don't believe anyone can tell the difference between ground meat from Angus and any other beef breed. Anyway, in many US markets the buyers will pay a premium for black calves, even though they may actually have only a very small percentage of Angus blood. And for the Angus breeders here, please don't beat up on me too much. I'm a tired old man. And in answer to your original question here, I used Simmental bulls back in the 1980's. I liked the calves, but the bulls didn't hold up well in the hot humid summers here. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Breeds Board
SIMMENTAL Cattle
Top