Commercial

Updated 6^th November 2008

Our production has been run on the philosophy that Limousin and British breed cattle complement each other when crossbreeding, in that Limousin supplies the extra shape and muscling and British breeds supply adequate fat cover.

MUSCLE WEIGHS HEAVY whereas FAT WEIGHS LIGHT. Obviously that means more dollars per beast just on weight but the extra eye appeal also accounts for better market prices. Over the hooks is a good way to sell as the dressing percentage is high (58-63%).

mouth watering limousin steaks Butchers say CUSTOMERS WANT BRIGHT PINK TENDER YOUNG LOOKING LEAN MEAT low in saturated fats and cholesterol. Limousin certainly fits the bill with the added advantage of yields of an average 75% - a real bonus for the butcher.

Grassfed only beef is now being actively sourced as its extra benefits come to light (click here for more) and our Limousin crossbreds are grading MSA straight off pasture. Private customers say they have never tasted meat so good.

Neither heifers nor steers ever get too fat so can be taken on to heavier weights if so required. Crossbred heifers go on to make wonderful mothers.

We have produced both way crosses of Limousin/Angus, Limousin/Hereford, Limousin/Shorthorn, and Limousin/Murray Grey. All resultant calves were stand outs.

In a USA boxed beef steer feedlot trial (click here for details), Euro-sired ones came first in dollars per head by a mile. So settling on Limousin-cross is proven to make a considerable difference to the bottom line.

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