• Ultrasound and slaughter data indicates that Romagnola produce very little in the way of outside fat, in most cases less than 0.2 inches, and no seam fat. Commercial packing house data indicates that crossbred offspring carry this same trait.

  • The muscle fiber in Romagnola is extremely fine-grained and more genetically tender than the muscle of conventional breeds of cattle. This accounts for the demand for Romagnola and Romagnola cross cattle on the part of many branded beef programs.

  • Romagnola meat is very tender and tasty. A thin rind of back fat with a light flecking of marbling infused in the muscle sets off the obvious quality of a good steak or roast. The beef butchers have been looking for this quality beef: low fat, but still full of flavor and tenderness that cuts at least 65% from carcass.

  • Romagnola beef is very different than most other domestic breeds in that the muscle fiber diameter is smaller, and because of the volume of muscle they possess, Romagnola bulls will increase ribeye area on almost any cross. As far as backfat and marbling are concerned, it’s not uncommon for Romagnola cattle to have point two (0.2) inches of backfat or less and still have enough marbling to grade Choice. Romagnola marbling is dispersed across the entire ribeye in very fine flecks, as opposed to some other breeds where you can get large deposits of fat or seam fat around the muscle area.

Co Rd 2431, Barnsdall, OK 74002, USA


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