Maine Anjou Marbling

Fullblood maine anjou s potentially have the best carcass offered in today s cattle industry.

Maine anjou marbling.

I would then top it off with a black purebred maine anjou to add extra thickness bone and growth. 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. From a commercial standpoint it provides a favorable option for crossbreeding programs. In 1970 the canadian maine anjou association was formed.

Reduced the frame size of both fullbloods purebreds drastically reduced birthweights tightened up. Its large size and easy fattening abilities make them a resource many ranchers want to tap into. 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. On its own it is an excellent variety of beef cattle but when crossed with the angus.

The angus will hopefully get most of them black and contribute more in the calving ease area. I think the maine s are pretty good with marbling also and have decent docility. The modern maine anjou is a more compact specimen with even. The maine anjou is a french breed of domestic cattle raised mainly in the pays de la loire region in north western france.

Due to their large size in the past they had some calving problems. Over the past 35 years in canada selective breeding has. The first maine anjou arrived in canada in 1969 and later through artificial insemination the breed entered the united states.