Maine Anjou Marbling

Reduced the frame size of both fullbloods purebreds drastically reduced birthweights tightened up.

Maine anjou marbling. With careful selection even within purebred maine anjou the cattle structure is more conducive to calving ease. In different countries top chefs are familiar with the term anjou beef the fullblood maine anjou meat has one of the highest marbling scores and offers a high percentage of top end cuts compared to other breeds. The modern maine anjou is a more compact specimen with even. From a commercial standpoint it provides a favorable option for crossbreeding programs.

I think the maine s are pretty good with marbling also and have decent docility. Its large size and easy fattening abilities make them a resource many ranchers want to tap into. The angus will hopefully get most of them black and contribute more in the calving ease area. The maine anjou is one of the highest marbling of the continental breeds.

I would then top it off with a black purebred maine anjou to add extra thickness bone and growth. In 1970 the canadian maine anjou association was formed. The first maine anjou arrived in canada in 1969 and later through artificial insemination the breed entered the united states. It was created in the nineteenth century in the historic province of maine by cross breeding the local mancelle dairy cattle with durham stock from britain and was at first called the durham mancelle.

Over the past 35 years in canada selective breeding has. On its own it is an excellent variety of beef cattle but when crossed with the angus. Fullblood maine anjou s potentially have the best carcass offered in today s cattle industry.