Cherokee Hills - Romagnola Facts

Introduction to Romagnola

Trim Fat Genetically with Romagnola!

Some Important Traits of the Romagnola Breed

► Gentle Disposition
► Fertility & Ease in Calving
► Efficient & Trouble Free
► Superior Maternal Instinct
► Excellent Milking Ability
► Growth & Hardiness
► Excellent flavor and tenderness

Gentle Disposition. Romagnola are very gentle cattle. This trait alone makes them your ideal choice whether you raise cattle as a hobby or on a commercial basis. Quality of handling can tip the balance on disposition. Handle them roughly, and they could change their disposition; even naturally gentle cattle can be made mean with improper or aggressive treatment. Research has proven that gentle cattle do better on feed and hang a better carcass.

Fertility, Easy Calving & Excellent Milking Ability. The single most economic trait in the Beef Cattle Industry is the ability of a cow to give birth to her first calf at two years of age and then give enough milk to raise it on her own. Her second, and each calf afterward, should arrive within 12 month intervals. Romagnola cattle are very fertile. The cow to the right produced 26 embryos and from those embryos, produced 20 calves in one flush.

Efficient & Trouble Free. Romagnola Cattle are known for their “Easy Keeping” and it is not at all unusual for a fifteen year old cow to have an udder that resembles that of a young four year old. Their teats are tucked-under, to allow grazing in cactus and prickly vegetation. The black pigment around their eyes, muzzle, tucked under teats and black hooves reduces or eliminates the problems associated with pinkeye, cancer eye, and sun burned udder or feet.

Growth & Hardiness. Romagnola Cattle have developed an ability that enables them to forage and graze in all kinds of adverse weather conditions. They thrive in either extreme heat or cold. We have tested many of our main herd sires calpain and colpas-tatin, and the results of these DNA tenderness tests show a higher percentage of the tenderness genes over other continental breeds. For Angus based cattle, “Rom” bulls sire black calves with low to moderate birth weights that are long and tubular at birth, then grow rapidly. With higher yield grades and mostly choice marbling, they produce carcasses that pays premium.

Tender, High Grading and High Dressing Percentage. Romagnola is right for the times. The 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 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.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.


		Romagnola Facts
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		Introduction to Romagnola Trim Fat Genetically with Romagnola! Some Important Traits of the Romagnola Breed ► Gentle Disposition ► Fertility & Ease in Calving ► Efficient & Trouble Free ► Superior Maternal Instinct ► Excellent Milking Ability ► Growth & Hardiness ► Excellent flavor and tenderness Gentle Disposition. Romagnola are very gentle cattle. This trait alone makes them your ideal choice whether you raise cattle as a hobby or on a commercial basis. Quality of handling can tip the balance on disposition. Handle them roughly, and they could change their disposition; even naturally gentle cattle can be made mean with improper or aggressive treatment. Research has proven that gentle cattle do better on feed and hang a better carcass. Fertility, Easy Calving & Excellent Milking Ability. The single most economic trait in the Beef Cattle Industry is the ability of a cow to give birth to her first calf at two years of age and then give enough milk to raise it on her own. Her second, and each calf afterward, should arrive within 12 month intervals. Romagnola cattle are very fertile. The cow to the right produced 26 embryos and from those embryos, produced 20 calves in one flush. Efficient & Trouble Free. Romagnola Cattle are known for their “Easy Keeping” and it is not at all unusual for a fifteen year old cow to have an udder that resembles that of a young four year old. Their teats are tucked-under, to allow grazing in cactus and prickly vegetation. The black pigment around their eyes, muzzle, tucked under teats and black hooves reduces or eliminates the problems associated with pinkeye, cancer eye, and sun burned udder or feet. Growth & Hardiness. Romagnola Cattle have developed an ability that enables them to forage and graze in all kinds of adverse weather conditions. They thrive in either extreme heat or cold. We have tested many of our main herd sires calpain and colpas-tatin, and the results of these DNA tenderness tests show a higher percentage of the tenderness genes over other continental breeds. For Angus based cattle, “Rom” bulls sire black calves with low to moderate birth weights that are long and tubular at birth, then grow rapidly. With higher yield grades and mostly choice marbling, they produce carcasses that pays premium. Tender, High Grading and High Dressing Percentage. Romagnola is right for the times. The 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 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.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.