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. . .FROM PASTURE TO PLATE....A CLOSE-UP LOOK AT FAT: TODAY'S CATTLE INDUSTRY PROBLEM, AND A “REAL” SOLUTION

The number one inefficiency of the cattle business and reason for more lost profits and waste is the cattle industry’s number one enemy....FAT. In cattle, when fat goes up, yield grade, profits, and health go down, and labor costs go up. Every restaurant and grocery that purchases whole or “Primal cuts” of meat knows how fat affects profits and labor costs. Below are photos of “Choice Grade” T-Bones (not the higher fat grade of Prime), ordered from a quality distributor that sells “Primal cuts” to the restaurant trade. If this cross had been Romagnola, it would have been impossible to build excess back fat, which would have given you better profitability on yield grade.
 In the first picture above, over one inch of backfat had to be trimmed from these steaks. This is typical of Choice carcasses. Steaks are either trimmed by the packer, or by the point of sale such as restaurants and supermarkets. This causes increased time and labor costs, and produces tremendous waste that has to be disposed of properly for whomever does the trimming. Almost one-quarter to one-third is lost from the product, and meat is sold by weight. The second photo below demonstrates the amount of fat accumulated in the “waste tray”. Hundreds of thousands of dollars are lost each year due to excess fat. If this was a “Prime cut”, there would be even more backfat! High yielding carcasses bring more dollars, and that means heavier muscled, leaner carcasses pay premiums. It is a fact that our society is demanding leaner, healthier beef, and the supply is short. Perhaps now you can see why there is such a push to find lean, muscular bulls that can correct this problem in their offspring. Look no further!

• ROMAGNOLA BULLS CAN SOLVE THIS PROBLEM AND GIVE YOU CALVES THAT WILL YIELD HIGHER WITH LEAN AND TENDER MEAT.
• ROMAGNOLA CROSS CALVES ARE EFFICIENT IN THE FEEDLOT AND OFTEN FINISH SOONER THAN OTHER CALVES NOT INFLUENCED BY ROMAGNOLA.
• FEEDLOT DATA SHOW THAT ROMAGNOLA CROSS CALVES ARE HARDY AND SELDOM NEED ANTIBIOTICS OR OTHER MEDICATIONS.


Find out for yourself what the Power of fertile ROMAGNOLA bulls can do for you. Contact Cherokee Ranch today and put a ROMAGNOLA bull to work on your cows. You’ll find out what all the Excitement is about! Romagnola is the ultimate sire breed and the way the future of beef is heading! Don’t waste any more time and lost profits! Put A Romagnola Bull To Work For You Today!
Carcass of a Romagnola sired calf off an Angus X Holstein cow
A Cut at Twelfth Rib - Choice Cut!

Carcass of a Romagnola sired calf off an
Angus cow

.27 in. Backfat 14.7 sq. in. REA
Grade: High Choice
Carcass Yield Grade #1 (+68% yield)
Non-Romagnola Fat Steak
Fat Waste Tray
HUNDREDS OF THOUSANDS OF DOLLARS ARE LOST EACH YEAR DUE TO EXCESS FAT!!!
Ear Tag Live Wt. Carc. Wt. Dress % Marb. Grade Fat Thick In. Ribeye Area Int. Fat Yield Grade
31718 1112 715 64.90% 1.70 Choice 0.20 15.8 2.0 1.06
31717 1088 715 65.70% 0.40 Choice 0.10 14.7 2.5 1.26
Carcass Data - Sample Data From Two Romagnola Cross Carcasses.

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Lean, High Yielding Fullblood Carcass
Below: Lean, High Yielding Fullblood Romagnola Carcass