Senior Contributor
Posts: 987
Registered: ‎11-30-2014

Re: perhaps learn

[ Edited ]

 Cattle a touch.

the picture you've posted is a Belgium Blue and cesarean sections are the norm w em.


piedmontese happen to be born strait muscled then the atrophy or double muscle starts to show in at 6 weeks to 8 weeks of age.


double muscled is the standard for culard beef in Europe...which is thee gourmet beef there.

sooo there's double muscled Charolais, Limousin, blonde Aquitaine, parthenaise etc etc etc.


pieds btw, are the Italian white veal which is made from yearling 11 to 1200 lb Piedmontese Bulls...fed a special ration to turn their meat a lighter color.