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Suitable breed for mountain farm?
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<blockquote data-quote="SRBeef" data-source="post: 641149" data-attributes="member: 7509"><p>With all due repect, much of the local European beef you get in a restaurant is tougher than heck. Especially in England. There are restaurants in Germany that call themselves "American Steakhouses" that serve more marbled American beef. They do that for a reason.</p><p></p><p>"American style" beef does NOT have to be fat, in fact these American style steakhouses are careful not to have "fat" beef. But their beef obviously comes from animals finished on corn or something in addition to grass. Once the locals have had some "American style" beef that is usually their preference.</p><p></p><p>Note in the EPD discussions on the breeds board the desireability of a slight negative number (under the breed average?) on backfat along with a positive number on marbling and ribeye area. </p><p></p><p>In the original post it sounds like the poster is trying to raise some "American" style beef rather than the local grass fed dairy beef. Which is why the question is posted on a US beef board.</p><p></p><p>Best of luck in the venture.</p><p></p><p>Jim</p></blockquote><p></p>
[QUOTE="SRBeef, post: 641149, member: 7509"] With all due repect, much of the local European beef you get in a restaurant is tougher than heck. Especially in England. There are restaurants in Germany that call themselves "American Steakhouses" that serve more marbled American beef. They do that for a reason. "American style" beef does NOT have to be fat, in fact these American style steakhouses are careful not to have "fat" beef. But their beef obviously comes from animals finished on corn or something in addition to grass. Once the locals have had some "American style" beef that is usually their preference. Note in the EPD discussions on the breeds board the desireability of a slight negative number (under the breed average?) on backfat along with a positive number on marbling and ribeye area. In the original post it sounds like the poster is trying to raise some "American" style beef rather than the local grass fed dairy beef. Which is why the question is posted on a US beef board. Best of luck in the venture. Jim [/QUOTE]
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