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<blockquote data-quote="CKC1586" data-source="post: 510605" data-attributes="member: 816"><p>I am not always articulate when trying to report studies etc. but I'll give it a shot, here is what I have learned so far in dealing with my breed of choice.</p><p></p><p>Piedmontese</p><p>These cattle are hardy in both cold and warm climates due to their black skin pigmentation and white hair coat. Different lines within the breed can give you a moderate to large framed animal depending on your preferences. Most well known for their lean, tender and juicy meat. With being finer boned and having the natural occuring double copy Myostatin gene comparatively you will get a higher carcass yield. With continued emphasis on health this breed has a place to play in the beef industry as a portion of Piedmontese beef is comparative to chicken or salmon in calorie and cholestrol. They are normally easy going but like every breed you will find a wing nut or two. They are good mommas but some have been known to be aggressive protectors. I expect the same is true in any breed.</p><p>Being a newer breed to North America some breeders concentrated more on increasing numbers rather than paying attention to culling out bulls that should have been cut and calving became an issue for some. I think this has mostly been worked out. It is hard to dispel old perceptions tho. The heifers seem to be slower to mature and you will have better results to allow them to mature nearer to that 2 year mark to breed. You will get more calves on the other end of the spectrum with fewer calving issues. Which comes to calving, these cattle will have trouble if you feed too high protein in their last trimester, you need to pay attention to their nutrition. Most are easy doing and if you get them too fat you will have trouble. </p><p>They have enjoyed good success as terminal sires, giving you more beef on that carcass. I will tell you that the best beef I have eaten came from a Piedmontese Shorthorn cross. Fantastic. </p><p>Hereford.US made the statement "Legacy of split associations........" and the same nearly word for word could be used for the Piedmontese associations. These situations are never good for any breed. Progress has been made and currently EPDs are being developed and will soon be available.</p></blockquote><p></p>
[QUOTE="CKC1586, post: 510605, member: 816"] I am not always articulate when trying to report studies etc. but I'll give it a shot, here is what I have learned so far in dealing with my breed of choice. Piedmontese These cattle are hardy in both cold and warm climates due to their black skin pigmentation and white hair coat. Different lines within the breed can give you a moderate to large framed animal depending on your preferences. Most well known for their lean, tender and juicy meat. With being finer boned and having the natural occuring double copy Myostatin gene comparatively you will get a higher carcass yield. With continued emphasis on health this breed has a place to play in the beef industry as a portion of Piedmontese beef is comparative to chicken or salmon in calorie and cholestrol. They are normally easy going but like every breed you will find a wing nut or two. They are good mommas but some have been known to be aggressive protectors. I expect the same is true in any breed. Being a newer breed to North America some breeders concentrated more on increasing numbers rather than paying attention to culling out bulls that should have been cut and calving became an issue for some. I think this has mostly been worked out. It is hard to dispel old perceptions tho. The heifers seem to be slower to mature and you will have better results to allow them to mature nearer to that 2 year mark to breed. You will get more calves on the other end of the spectrum with fewer calving issues. Which comes to calving, these cattle will have trouble if you feed too high protein in their last trimester, you need to pay attention to their nutrition. Most are easy doing and if you get them too fat you will have trouble. They have enjoyed good success as terminal sires, giving you more beef on that carcass. I will tell you that the best beef I have eaten came from a Piedmontese Shorthorn cross. Fantastic. Hereford.US made the statement "Legacy of split associations........" and the same nearly word for word could be used for the Piedmontese associations. These situations are never good for any breed. Progress has been made and currently EPDs are being developed and will soon be available. [/QUOTE]
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