Video: Need a bull to put some Muscle in your calf crop! WOW

[RSC]

Who would use this Bull?  Not me!

http://www.youtube.com/watch?v=Nmkj5gq1cQU&feature=rec-HM-rn



Tony

 

[knabe]

apparently there is a market in europe for these type of cattle, otherwise they wouldn't do it.

the market is completely different over there.  not as much emphasis on fat.  many full french maine bulls are double muscle carriers, and a few double muscle carrier bulls were exported to australia recently.

in essence, these bulls are homozygous for carcass merit.  100% guaranteed to pass on "desired" allele.

 

[Ohioteerchick]

oh wow!
i honestly feel sorry for them, you know thats gotta be hard to lay down or heck even just stand there and walk around!

 

[farwest]

Would cross well on irish whiskey heifers I would think.. (clapping)

 

[BCCC]

Would cross well on irish whiskey heifers I would think.. (clapping)

I have actually seen some dang nice heifers outta Irish Whiskey and 3/4 and 1/2 blood Belgin Blue Cows

 

[LN]

When I was in Italy I looked at a meat counter and saw a rib primal and I would've called it USDA Standard. Yuck. I also found it interesting that veal was cheaper at restaurants than beef. In fact, beef was pretty sparse on menus.

 

[Telos]

Yes, in Italy they eat what we would probably translate as veal/beef.

I don't know why beef producers in the U.S. are not raising heck over what is being done with their "Beef Check Off" money.

Being a chef in a fitness center, I find any type of beef  is an extremely hard sell. I spent several months coming up with new menu concepts using beef with none being approved for our new menu. It is so important that beef needs to lean up its' image and feel that packaging and processing with consumer ease in mind is one of the best ways to build consumer reliability. There seems to be a lot of potential utilizing more of the wholesale and primal cuts even with a much leaner carcass.

This pretty picture of a medium rare steak or a fajita plate that has been professionally stylized is a poor use of your "Check Off" dollars and no longer effective with increasing approval ratings. The new generation consumer is demanding a leaner product that is fast and easy to prepare and more money needs to go towards research and development.

 

[justintime]

When I was in Scotland last summer, I was surprised at how much Belgian Blue influence there was in their beef cattle. I would guess that approximatley 1/2 of the commercial cattle in the country are Belgian Blue half bloods.At the Royal Highland show in Edinburgh, the largest breed show was the Belgian Blue cattle.I have attached a picture of the Grand Champion female. In Britain this breed is called the British Blue.

I was really surprised at the quality of the half blood Belgian Blue commercial herds I saw. They were deep bodied, thick and good uddered. It looked like they milked very well as they all seemed to have huge fat calves at side.Very few people creep feed their calves, so what you see is created from milk and grass.They were moderate muscled and did not show the double muscling traits. They were pretty correct and other than coming in a variety of colors, I thought they would make pretty good clubby dams, if some of the clubby bulls used here could be mated to them.

The British breeds, ( Shorthorn, Angus and Hereford) are becoming more popular again, as they are wanting to use these breeds to mate with these British Blue cross cattle. It looked to me like this was working very well. The second picture I have attached is a typical Blue cross cow that I saw over there.

 

[simtal]

In addition to consuming double muscled typed animals, they also eat mostly bulls.