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Some thoughts on Certified Angus Beef
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<blockquote data-quote="Ky hills" data-source="post: 1809060" data-attributes="member: 24816"><p>I've found that to be how it was with my Charolais too. I had registered Charolais, most them were so calm and easy to work with, every once in a while I'd get one that was flighty. On average the Charolais were much calmer and easier to handle than our current Angus or Herefords. I've culled a lot of Angus registered and commercial black cattle for being extremely high strung and even flat out dangerously aggressive. </p><p>On that note I've often wondered as to what amount of Angus end up being dark cutters. </p><p>I used to hear that Limousin had a high rate of dark cutters, but from what I've seen with Angus the percentage is bound to be significant. Limousins have worked on disposition, while Angus have an EPD, but but that particular one is what has convinced me that most EPD's are little more than junk science.</p></blockquote><p></p>
[QUOTE="Ky hills, post: 1809060, member: 24816"] I’ve found that to be how it was with my Charolais too. I had registered Charolais, most them were so calm and easy to work with, every once in a while I’d get one that was flighty. On average the Charolais were much calmer and easier to handle than our current Angus or Herefords. I’ve culled a lot of Angus registered and commercial black cattle for being extremely high strung and even flat out dangerously aggressive. On that note I’ve often wondered as to what amount of Angus end up being dark cutters. I used to hear that Limousin had a high rate of dark cutters, but from what I’ve seen with Angus the percentage is bound to be significant. Limousins have worked on disposition, while Angus have an EPD, but but that particular one is what has convinced me that most EPD’s are little more than junk science. [/QUOTE]
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Some thoughts on Certified Angus Beef
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