Maine Anjou Marbling

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.

Maine anjou marbling.

Over the past 35 years in canada selective breeding has. From a commercial standpoint it provides a favorable option for crossbreeding programs. 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.

Due to their large size in the past they had some calving problems. The modern maine anjou is a more compact specimen with even. 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. Its large size and easy fattening abilities make them a resource many ranchers want to tap into.

Reduced the frame size of both fullbloods purebreds drastically reduced birthweights tightened up. Fullblood maine anjou s potentially have the best carcass offered in today s cattle industry. The first maine anjou arrived in canada in 1969 and later through artificial insemination the breed entered the united states. The angus will hopefully get most of them black and contribute more in the calving ease area.

In 1970 the canadian maine anjou association was formed. The maine anjou are feed efficient large cattle that provide high cutability and marbling qualities. On its own it is an excellent variety of beef cattle but when crossed with the angus.