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Cattle Boards
Breeding / Calving Issues
Few questions about wagyu
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<blockquote data-quote="billyB" data-source="post: 1804412" data-attributes="member: 43154"><p>I haven't been involved in that cross, but I think it would be a great cross. They are known for great disposition and meat quality. The meat qualities, marbling, marbling fineness and tenderness is a dominant trait in Wagyu. A wagyu cross should result in 50% of the offspring blending the wagyu meat qualities with the Swiss genetics for meat quality and 25% of the offspring having all of the wagyu meat qualities. 25% would be like Brown Swiss. Naturally, with the milk from Brown Swiss, I would expect the calves to excel. Looks like a "win" "win" situation! I'd like to hear about the results if you choose to do it.</p></blockquote><p></p>
[QUOTE="billyB, post: 1804412, member: 43154"] I haven't been involved in that cross, but I think it would be a great cross. They are known for great disposition and meat quality. The meat qualities, marbling, marbling fineness and tenderness is a dominant trait in Wagyu. A wagyu cross should result in 50% of the offspring blending the wagyu meat qualities with the Swiss genetics for meat quality and 25% of the offspring having all of the wagyu meat qualities. 25% would be like Brown Swiss. Naturally, with the milk from Brown Swiss, I would expect the calves to excel. Looks like a "win" "win" situation! I'd like to hear about the results if you choose to do it. [/QUOTE]
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Few questions about wagyu
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