Quote:
Originally Posted by ISUKappa
I would say, from my experience, the breeds most commonly used for Beef production in the Midwest are Angus, Hereford, Shorthorn, Charolais, Limousin and any combination of those breeds.  Jersey and Holstein are technically dairy breeds, but their meat can be processed and sold like beef cattle. Breeds such as Longhorn, and to a lesser extent the Brahma, are more common in Texas and Mountain/Plains states.
You know what I'm going to do, talk to my dad who IS ACTUALLY IN THE BEEF BUSINESS on what he feels the market is doing and whether or not the potential for cloning would be good for the farm, not rely on a bunch of links.
Personally, I get beef for free and I know exactly where and when it was born, what it ate, what medicines (if any) were given and how and where it was processed and I like it like that. Now, if only I could talk the husband into taking over when dad and the guys retire... |
My husband is a vet. An aquatic animal specialist in Salmon: mainly chinook, steelhead and sockeye as well as trout...
Get me a good tenderloin and filet mignon, I will can get you the nice copper river salmon when it's in season...