 Three strains of cattle comprise the Blonde d'Aquitaine. The are the Garonnais strain, the Quercy, and the Blonde des Pyrenees. These cattle are from the southwest part of France: from the plains of Garonne, the hills of Garonne, and the Pyrenees Mountains The Blonde d’Aquitaine is a well-established breed with many unique characteristics that will add value to any herd – either as females that contribute a docile demeanor, calving ease and plenty of milk that will simply bring more pounds to your herd at weaning or as bulls that will give your calves exceptional birth-to-weaning lean growth that will add value to your cattle at any time. Any of the many enthusiastic and dedicated ABAA breeders will be happy to tell you more and have you visit their operation to learn more about this amazing breed. |
 Red Angus have all of the characteristics of Black Angus. The cows are hardy, and grow quickly. They produce marbled meat like that of the Black Angus, and their meat is also highly desired in butchers, supermarkets, restaurants, and in the home. While the Red Angus is different in color, their meat is no different from that of the Black |
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We wanted a meat with unique traits. We wanted lean meat with high muscle mass AND great marbling. We needed a meat that could stand the scrutiny of The American Heart Association for its Heart Smart endorsements. We also intend to have our USDA certified organic by the third yr. We strive to breed back to Blonde and keep a 2/3 Blonde 1/3 Angus ratio. Blonde Angus Typically ranchers would choose one breed or the other, the Blonde for its high muscle mass and leaner fat content and the Angus for its sweeter taste and high marble rate. Both of which are excellent qualities to posses in a cash cow. However a successul combination of both species wil provide a breed with the characteristics necessary to sell in 3 diferent markets. Expanding potential sale points and minimizng risk during tenuous economic times.  |
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