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Who said simmies are going black...
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<blockquote data-quote="Jeanne - Simme Valley" data-source="post: 802605" data-attributes="member: 968"><p>If they are papered as Fullblood, they are considered to be 100% - no known "other breeds" in their ancestry. If they are purebred, then they are anywhere from 87.5% to 99.9999999%</p><p>And yes, the Simmental is considered one of the oldest "original breeds" and most widely distributed of breeds of cattle in the world, with the herd book dating back to 1806. Some of the other names that they are known as is "Pie Rouge, Montbeliard & Abondance in France"; "Pezzata Rosa in Italy"; and of course the "Fleckvieh in Germany". Actually, the French & Swiss bloodlines were known for their milk & cheese, the German & Austrian were known more for the meat.</p><p>When the original "founders" of the ASA set up the regulations for the breed, they decided what strains of Simmental were to be allowed into our books.</p></blockquote><p></p>
[QUOTE="Jeanne - Simme Valley, post: 802605, member: 968"] If they are papered as Fullblood, they are considered to be 100% - no known "other breeds" in their ancestry. If they are purebred, then they are anywhere from 87.5% to 99.9999999% And yes, the Simmental is considered one of the oldest "original breeds" and most widely distributed of breeds of cattle in the world, with the herd book dating back to 1806. Some of the other names that they are known as is "Pie Rouge, Montbeliard & Abondance in France"; "Pezzata Rosa in Italy"; and of course the "Fleckvieh in Germany". Actually, the French & Swiss bloodlines were known for their milk & cheese, the German & Austrian were known more for the meat. When the original "founders" of the ASA set up the regulations for the breed, they decided what strains of Simmental were to be allowed into our books. [/QUOTE]
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