Pedigree Beef Breeds : Braford

History

The Braford was created to provide a consistent and efficient product for beef production. The breed was made by a cross between a Hereford bull and a Brahman cow. They carry the characteristics of both breeds. This was first done by Partin and Hudgins breeding, Alto Adams Jr. in Florida, 1947. It took a few attempts to get the right genetics as the first bulls suffered with poor feet and eyes and were not used to the Florida climate. 

Photo Courtesy of Stanton Braford Ranch,www.stantonbrafordranch.com

They began experimenting with various types of Brahman-Hereford cross bulls. Eventually he identified Braford bulls that were producing calves that met his needs and he used these bulls and their offspring to form what is recognized as the Foundation Herd of the Braford breed in the United States. By basing bull selection on weaning and yearling weights and allowing natural selection to eliminate calving problems, Adams Ranch Brafords improved through the years to the point that Adams Ranch began to think of breed development and recognition. 

There is also a separate blood line in Australia. The Australian Braford breed was developed in Queensland in the period between 1946 and 1952. It is now a stabilized breed with approximately 50 percent Hereford and 50 percent Brahman genetic background.

Characteristics

The Braford is red like a Hereford with white underbelly, head, and feet. It is stockier than a Hereford, getting the stockiness from the Brahman. The Braford is primarily used for beef, but sometimes used for rodeo. 

Brafords are known for superior maternal ability. Early puberty, fertility, calving ease, optimum milk production, maternal aptitude and productive longevity have earned Brafords this distinguished reputation. Braford cattle are approximately 3/8 Brahman and 5/8 Hereford. 

Brafords also have heat and insect resistance beacause of a chemical in their blood, this also makes them ornery by nature. They do best in warm climates.

Statistics

Photo Courtesy of Stanton Braford Ranch,www.stantonbrafordranch.com

Brafords have always been recognized for their superior maternal ability. Early puberty, fertility, calving ease, optimum milk production, maternal aptitude and productive longevity are attributes that have earned Braford females this distinguished reputation. Using Braford bulls on adapted purebred or crossbred cows allows cowmen to produce excellent replacement females with the Braford maternal edge. 

Braford bulls are not terminal sires. Braford breeders have been careful to increase growth rate in their cattle while avoiding associated large increases in mature size that can reduce the ability of Braford bulls and females to function in everyday conditions. By avoiding the "bigger is better" syndrome that has plagued the purebred cattle business for years, Braford breeders have also avoided associated problems of difficult calving and market steers that are too big to fit industry needs when finished.

Distribution

The Braford has been created in the US and Australia, it is growing in reputation and has been exported to countries such as Malaysia, New Guinea, New Zealand, Western Samoa, South America, South Africa and China. 

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Pedigree Beef Breeds : Brahmousin

History

The Brahmousin was created in the late 1970's by Daryl Wiggins in Texas. The first of the breed were produced from a multiple embryo transfer from a French-imported Limousin dam called Gloria. This resulted in six heifers and three bull calves which formed the Limousin base. The stock was then cross bred to Brahman cattle which achieved an F-1 cross, and further crosses over a broader base led to the 5/8 to 3/8 purebred. 

Photo courtesy of Hilltop Farms,www.brahmousincattle.com

The goal was to blend the best of the Limousin and Brahman traits, this created a breed that have excellent reproductive efficiency, mothering ability, excel in muscling and growth traits and are adaptable in varying environmental conditions. 

Purebred Brahmousin are classified as five-eighths Limousin and three-eighths Brahman. This mix has been found to be the most widely accepted and most useful for the majority of the United States.

Characteristics

The Brahmousin is generally golden red to tan in colour, the legs, around the eyes, muzzle and underbelly are a lighter shade. Their skin is slightly loose like the Brahman. It is a large breed with a strong frame and beefy conformation.

The bulls are rugged, thick, fertile and are active breeders, the females are broody, long lasting and fertile, and also and display carcass quality.

This breed takes qualities such as the heat tolerance, insect resistance and feed efficiency from the Brahman and the excellence in muscling and growth traits, carcass quality and conformation from the Limousin to make a very useful American breed. 

Photo courtesy of Hilltop Farms,www.brahmousincattle.com

Statistics

Feed efficiency

Carcass quality

Foraging ability

Fertile cows

Insect resistance

Heat tolerance

Superior maternal traits

Excellent feedlot returns

Distribution

This breed is produced mainly in the USA and Australia.
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Pedigree Beef Breeds : Brangus

History

The Brangus breed was developed to utilise the superior traits of Angus and Brahman cattle. Their genetics are stabilised at 3/8 Brahman and 5/8 Angus. 

The combination results in a breed which unites the traits of two highly successful parent breeds. The Brahman, through rigorous natural selection, developed disease resistance, overall hardiness and outstanding maternal instincts. Angus are known for their superior carcass qualities. They are also extremely functional females which excel in both fertility and milking ability. 

A review of the development of the Brangus breed would take us back beyond the founding of the American Brangus Breeders Association in 1949; however, registered Brangus descend from the foundation animals recorded that year or registered Brahman and Angus cattle enrolled since then. Much of the early work in crossing Brahman and Angus cattle was done at the USDA Experiment Station in Jeanerette, Louisiana. According to the USDA 1935 Yearbook in Agriculturethe research with these crossed started about 1932. 

Photo courtesy of Buffaloe Cattle Company,www.redbranguscattle.com

During the same period, Clear Creek Ranch of Welch, Oklahoma and Grenada, Mississippi, Raymond Pope of Vinita, Oklahoma, the Essar Ranch of San Antonio, Texas, and a few individual breeders in other parts of the United States and Canada were also carrying on private experimental breeding programs. They were looking for a desirable beef-type animal that would retain the Brahman's natural ability to thrive under adverse conditions in combination with the excellent qualities for which the Angus are noted. 

The early breeders from 16 states and Canada met in Vinita, Oklahoma, on July 2, 1949, and organised the American Brangus Breeders Association, later renamed the International Brangus Breeders Association (IBBA), with headquarters in Kansas City, Missouri, and eventually San Antonio, Texas, where the permanent headquarters has been located since January, 1973. There are now members in nearly every state, Canada, Mexico, Australia, Central America, Argentina, and South Rhodesia in Africa.

Characteristics

Brangus cattle are black or red, polled, with a sleek coat and pigmented skin. Their ears are medium to large and the skin is loose, with neck folds. The rump is slightly rounded, and the bulls have a moderate hump.

The Brangus have a good temperament which was originally selected for when the breed was created. 

Mature Brangus bulls generally weigh between 1,800 and 2,000 pounds, while mature females generally weigh around 1,100 to 1,200 pounds. 

Bulls mature by two years of age and are ready to go into service by 18 months. Heifers are ready to breed by 14 months of age and deliver their first calf at 24 months of age. The bulls can remain in service through age 12, while the cows can produce calves beyond the age of 14. 

This breed is considered to be very versatile being high performers on pasture and in the feed yard and have also proven resistant to heat and high humidity. Under conditions of cool and cold climate they seem to produce enough hair for adequate protection. 

The cows are good mothers and the calves are usually of medium size at birth.

Statistics

Photo courtesy of Hidden Oak Red Brangus,www.hiddenoakredbrangus.com

Resistant to heat and high humidity

Hardy in cold climates

Good mothers

Resistance to ticks and bloat

A good forager

Rapid weight gain

Average to slightly late maturing

A carcase without excessive fat

Comparative

Research at Louisiana has indicated that Brangus cows increased their weights during the summer months while Angus cows lost weight, indicating that they were more adapted to coastal climates. 

In recent carcass tests conducted by Texas A & M University confirmed the ability of Brangus to produce exceptionally high quality carcasses. Three hundred thirty (330) steers by seventeen Brangus sires, and thirty two Angus steers by 2 high marbling accuracy Angus carcass sired were used in this test. The nineteen sires were randomly bred to predominantly Brangus females. The cattle were managed alike, fed at Tri-State Feeders and harvested at Iowa Beef processors, Amarillo, Texas. 

The Warner-Bratzler Shear Force Test was conducted on ribeye samples from each of the steers. Ninety-seven percent (97%) of the Brangus samples scored "tender" or better, while 94% of the Angus samples tested tender. Fourteen of the seventeen Brangus were more favorable that the Angus average. According to the 1990 National Beef Tenderness Survey, the average for shear force rating was 7.4 lbs.

Distribution

The Brangus can be found all over the USA, Canada, Mexico, Australia, Argentina and South Rhodesia in Africa. 

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Pedigree Beef Breeds : Belgian Blue

History

As the name implies, Belgian Blue cattle originated in central and upper Belgium. During the second half of the 19th Century Shorthorn bulls were exported from the UK to Belgium to improve the native population which was primarily of the dairy type (red-pied and black-pied cattle). Some sources also cite the introduction of Charolais breeding throughout the 19^th Century. 

Between 1920 and 1950 there was active selection for this dual purpose type of animal. 1950 to 1960 saw a move to favour animals with heavier muscling. The real break through came in the 1960's with the development of the extreme double muscling characteristics. As a result of skilful selection, the 'Blue' as we know it today was born. 

The Belgian Blue cattle are also known as Race de la Moyenne et Haute Belgique, Belgian Blue-White, Belgian White and Blue Pied, Belgian White Blue, Blue, Blue Belgian.

Characteristics

Photo courtesy of Belgian Blue Sires,www.belgianbluesires.com

The Belgian Blue is a large sized animal with rounded outline and prominent muscles. The shoulder, back, loin and rump are heavily muscled. The back is straight, rump is sloping, tail set is prominent and skin is fine. It has fine but strong legs and walks easily. 

Their colour can range from white, blue roan, black or a combination of them, the colour red is present in some genotypes. The breed is known for its quiet temperament. 

The weight of an adult bull ranges from 1100 and 1250kg for a height at the withers of 1.45m to 1.50m. It is by no means rare to see animals of more than 1300kg. Cows can reach a weight of 850 to 900kg and can exceed 1.40m. 

The muscle is a natural development for the breed. They are not born with that extreme muscle, but start developing that muscle at 4 to 6 weeks old. 

Belgian Blue Beef is famous for its impressive muscling which is commonly referred to as "double muscling". Belgian Blue Beef outclasses all other beef breed in carcass yield (up to 80%). When used in crossbreeding programs of other dairy or beef breeds, it increases carcass yield from 5 to 7 % compared to the maternal line. 

Extensive research has shown that Belgian Blues possess a gene which suppresses the production of myostatin, a protein that normally inhibits muscle growth after a certain point. Pure Belgian Blues carry two copies of this gene; in crossbreeding, one copy is usually transmitted and serves to increase carcass weight in the offspring of a cross-breeding program. 

As a result the Belgian Blue carcase produces a high yield of saleable meat with a boning out % in excess of 85%.

Statistics

Photo courtesy of Belgian Blue Sires,www.belgianbluesires.com

As a modern beef breed, the Belgian Blue is outstanding for its:

• Ease of Calving
• Short gestation period
• Good mobility and structure
• Excellent temperament
• Hyper-developed muscling
• High degree of conformity
• Precocity, good size
• Capacity for young meat development
• High food efficiency for fattening
• Facility for cross-breed calving

The average age at first calving is 32 months, 75% of cows calving for the first time between 28 and 35 months. Two year old calving has also been successful. The average is 13 months, 75% falling between 12 and 14 months.

Comparative

European comparisons between the Belgian Blue and Charolais found the Belgian Blue to have a higher muscularity, milk yield and daily gain. The Belgian Blue animals were also older at sexual maturity. 

There is a common misconception in the cattle breeding industry that the Belgium Blue has a poor calving record and that many are calved via caesarean. This only occurs in pedigree breeding on stud farms when purebreds are calved to purebreds which is mainly done in Belgium. 

Internationally the Belgium Blue is used as a terminal sire for meat production. When used as a terminal sire the results show that this breed is easier calving when compared to breeds such as Simmental, Charolais and even Friesian calves born to Friesian cows mated to Friesian bulls. 

Results of studies conducted in Belgium show that the carcass characteristics of the Belgian Blue were expressed in the crossbreds whose commercial value was then substantially increased. The observation explains the growing interest for the Belgian Blue breed as a terminal sire, its carcass composition and it's growth potential. 

Meat 

In an extensive 3 year test, done by the USDA at the Meat Animal Research Center, Clay Center, Nebraska, the Belgian Blue crossbred cattle were tested with the industry standard Warner-Brazner shear test for tenderness. The Belgian Blue cattle had a lower shear value than the Hereford-Angus contemporary average, 12.8 versus 12.9, with comparable tenderness and flavor on the sensory panel. Belgian Blue cattle also exhibited less than half the fat cover, .21 inch cover versus .45 inch cover, a 53% reduction. Belgian Blue is on line for the new standards. The Belgian Blue also showed 16% less marbling and 14.2 more ribeye area than the average carcass.

Distribution

The Belgian Blue is gaining popularity as a beef breed around the world and can now be found in Europe, Brazil, America, Canada and New Zealand. 

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Pedigree Beef Breeds : Aberdeen Angus

History

The Aberdeen Angus breed (or Angus as it is known internationally) was developed in the early part of the 19^th Century from the polled and predominantly black cattle of North east Scotland known locally as "doddies" and "hummlies". As with other breeds of cattle and sheep in Britain, establishment followed improvements in husbandry and transport. The earliest families trace back to the middle of the eighteenth century but it was much later that the Herd Book (1862) and the Society (1879) were founded. The early history of the breed is the history of its breeders, progressive lairds and farmers, of whom three were outstanding. 

Hugh Watson became tenant of Keillor in Angus in 1808. He gathered stock widely and produced cattle of outstanding quality and character. Hugh Watson could be considered the founder of the breed, and was instrumental in selecting the best black, polled animals for his herd. His favorite bull was Old Jock, who was born 1842 and sired by Grey-Breasted Jock. Old Jock was given the number "1" in the Scotch Herd Book when it was founded. Another of Watson's notable animals was a cow: Old Granny who was born in 1824 and said to have lived to be 35 years old and produced 29 calves. A vast majority of Angus cattle alive today can trace their pedigrees back to these two animals. 

Photo courtesy of Clark Angus Ranch,www.clarkangus.com

William McCombie came of a family of graziers and in early life was dealing in large numbers of cattle. He took the farm of Tillyfour in Aberdeenshire in 1824 and founded a herd of Keillor blood. His well documented close breeding produced outstanding cattle that he showed in England and France to establish the reputation of the breed. 

Sir George Macpherson-Grant returned to his inherited estate at Ballindalloch, on the River Spey, from Oxford in 1861 and took up the refining of our breed that was to be his life's work for almost 50 years. Both McCombie and Macpherson-Grant became Members of Parliament. 

By line breeding and selection for type, the early pioneers established in Angus, Aberdeenshire, Speyside and the Laigh of Moray, the greatest of beef breeds. Stock from this area continued to lead the breed well into the 20^th century while Aberdeen-Angus cattle became spread throughout Scotland, England and Ireland. 

Black Angus are now the most popular beef breed of cattle in the United States with 324,266 animals registered in 2005.

Characteristics

Aberdeen Angus cattle are naturally polled and can be black or red in colour although black is the dominant colour, white may occasionally appear on the udder. 

They are resistant to harsh weather, undemanding, adaptable, good natured, mature extremely early and have a high carcass yield with nicely marbled meat. Angus are renowned as a carcass breed. They are used widely in crossbreeding to improve carcass quality and milking ability. Angus females calve easily and have good calf rearing ability. They are also used as a genetic dehorner as the polled gene is passed on as a dominant characteristic.

Statistics

• Calving ease and vigourous, live calves - the Angus cow consistently delivers a calf that hits the ground running, with little assistance required. The Angus mothering instinct is very strong, as is the calf’s instinct to get up and suck within the first few moments after birth.
• Superb mothers with superior milking ability - The Angus cow is renowned for her maternal traits, calving ease and ability to milk producing a calf each year that more than exceeds half her body weight. An Angus mother puts her all into her calf, producing an abundance of milk right up to weaning.

  Photo courtesy of Glympton Aberdeen angus, www.glymptonaberdeenangus.co.uk

• Early maturity, fertility and stayability - The Angus cow does her job well, whether it’s her first or her fourteenth calf. Stayability (a cow’s continuing ability to bear calves) is more than just a word with Angus – it’s not unusual for 12- and 13-year-old Angus cows to be productive.
• Naturally polled - No dehorning is required with Angus cattle as they carry a highly heritable, natural polled gene. Horns can cause bruising and tearing and good animal care is another reason to choose Angus.
• No cancer eye or sunburned udders - The dark skin and udders of red and black Angus cattle mean that sunburned udders are rarely a problem. Similarly, cancer eye is not prevalent in Angus cattle.
• Adaptable to all weather conditions - Angus thrive under all conditions with a minimum of maintenance.
• Superior feed conversion - A recent study of crossbred cow types demonstrated that Angus-cross were among the most efficient, providing higher net returns on investment.
• Natural marbling for tasty, tender beef - The market is calling for carcasses with more marbling in order to satisfy consumer demand. The heritability of marbling is moderately high. The correlation between marbling and tenderness is also moderately high so when cattle producers select for marbling, tenderness improves. Using Angus cattle with their superior marbling ability opens the door to improved beef tenderness and increased consumer acceptance of beef
• Preferred carcass size and quality - Research demonstrates that Angus sires can be selected to produce progeny that have an increased ability to grade AAA without compromising feed efficiency or animal growth – and without increasing yield grade at the expense of carcass quality.

Comparative

Trials in northern and southern Australia have shown that Angus cattle are early finishing with good growth, eye muscle and yield. CRC crossbreeding research in northern Australia over Brahman cows shows that Angus have more marbling and the highest MSA eating quality results when compared to other breed crosses. 

In the Southern Crossbreeding Project conducted by South Australian and Victorian researchers, Angus cross calves had the lowest birth weights, similar growth to weaning and in the feedlot, finished earliest and produced the most marbling.

Distribution

Angus are a truly international breed, they are the dominant breed in the USA, Canada, Argentina, New Zealand and Australia. 

In Australia one in four cattle registered are Angus plus at bull sales, 30% of cattle sold are Angus. 

Angus have also spread to South Africa, Brazil, Denmark, Norway, Sweden, Spain, Germany and of course they still remain popular in Britain. 

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Pedigree Beef Breeds : Africander

History

Africander cattle (also known as Afrikaner), were developed from the native Khoi-Khoi cattle of the Cape of Good Hope which are thought to have arisen from the longhorned Zebu and the Egyptian longhorn and is a native South African breed. The Africander belongs to the Sanga type. Sanga type cattle, in huge herds, were owned by the Hottentots when the Dutch established the Cape Colony in 1652. The animals were obtained by the colonists who improved them for use as draft animals. It was Africander oxen that drew the wagons which carried Boer farmers and families on the Great Trek of 1835-36 from the Cape of Good Hope to the Orange Free State, Natal and the Transvaal to escape British rule. the word trek is originally Afrikaans, meaning draft. 

Photo courtesy of Afrikaner Cattle Breeders' Society of South Africa,studbook.co.za

The breed was almost exterminated when huge numbers died of rinderpest (viral disease of cattle) or were destroyed during the South African War. 

Since then the breed has been developed into a competitive beef breed and was the first indigenous South African breed to form a breed society in 1912. Nowadays it is probably the most popular indigenous cattle breed in South Africa. Though the population size in 1998 is reported to be 20,465, its cryogenic conservation in semen form and keeping the animals in the different improvement stations in South Africa is expected to ensure that it is not at risk.

Characteristics

The breed has been bred according to breed standards for many generations and shows a high degree of uniformity in colour and conformation, rarely encountered in other African livestock breeds, it is among the largest breeds in Africa. The breed is typically red which can vary from light tan to deep cherry red . They have long lateral horns of a flesh to creamy white in colour with amber tips. A polled type has also been developed.

Africander cattle exhibit good resistance to heat, a high level of tick resistance, quiet temperament and a satisfactorily high level of fertility under harsh conditions. It is a heavy beef-type animal and has good meat quality but show lactational anoestrus in times of environmental stress. Mature cows are of a medium size weighing approximately 525 to 600 kg (1150 - 1350 pounds) and bulls weigh 750 to 1000 kg (1650 - 2200 pounds). They have loose skin and large drooping ears. The bulls have the the hump of muscle and fat on the neck which can rise to 7cm or more above the topline similar to the Zebu.

There is considerable variation in the performance of pure Africander cattle, especially in weaning weight and growth rate to slaughter age; but in general they tend to be slow maturing with comparatively low fat cover. The dressing percentage is 54%. 

It is not considered to be a milk animal in a country where European dairy breeds supply most of the milk.

Statistics

Cows

- Excellent mothering ability, easy calving and low calf mortality rates

- Weans heavy cross-breed calves

- Capable of producing 10 and more calves in a lifetime

Bulls

- Are virile, active and prolaps free

- Has a long productive life (Up to 12 years and older)

- Produces outstanding mother-line progeny in any cross-breeding program

- Produces top class slaughter oxen on the hoof as well as on the hook with any breed of cow 

This hardy, no-nonsense breed has a number of outstanding traits, its value in cross-breeding programmes being particularly appreciated. The Afrikaner is well named the no-nonsense breed. Livestock specialists say the Afrikaners doesn't have the compact, block-like conformation of many other beef breeds. It has longer legs, yet good depth, and a muscular back, loins, rump and thigh, but a fairly shallow body. 

As a purely beef-producing breed, the Afrikaner cow yield excellent and adequate milk for its calves. Experiments have shown that, during a suckling period of 210 days, the calf on average consumes 900 liters of milk. The cow has excellent mothering abilities. It's common on many farms to see a lone cow surrounded by several calves, which are guarded by her, while their own mothers are grazing or on their way to distant watering points. Given good grazing and ample fresh water, the cows calves regularly once a year. Due to the cow's slightly drooping rump and wide vaginal passage, there are few if any calving problems. Calves at birth weigh only about 34 kg, which also ensures easy an uncomplicated calving. The breed thrives under extreme heat. 

The age at first calving is about 36 months and calving interval about 445 days; calving percentages are variable and have been compared unfavourably with other indigenous breeds (e.g. Tswana, Tuli, Angoni, Mashona); however, the cows have been used extensively for commercial crossbreeding, with bulls of European breeds, especially Hereford, Sussex, Devon, Simmental and Charolais (Maule 1990).

Distribution

The breed is currently found in Africa, Australia and tropical countries.
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Pedigree Beef Breeds : Aubrac

History

The Aubrac (also known as Laguiole) originates from the Auvergne in Southern France, specifically a small town called Aubrac. The first cattle registered in the genealogic records of the breed go back to 1894. A reading of the records reveals that the selection for what would become the Aubrac breed began much earlier than that year. In writings from the 17th Century, it is mentioned that the monks in the Benedictine order, living in the monastery of the town of Aubrac (in Auvergne), had already taken the first steps toward selecting specific traits in their cattle. 

Photo courtesy of Alabama Aubracs, www.alabama-aubracs.com

The Auvergne is mountainous and rough, not suited to grain production and so traits that were selected for were; hardiness, milking ability and productive grass fed cattle. 

After the Revolution and the Napoleon Era had concluded, and after a necessary period of recovery and calm, the true work of improving the livestock was continued. In 1840 the Agricultural Society of Auvergne was founded, later replaced when the Herd Book for the Aubrac breed was created, in 1893.

Throughout the twentieth Century, advances in technology have made selection methods very efficient and have clearly improved the quality of the breed.

Today there is a strong emphasis on traits such as cows that calve on a regular basis (i.e.one calf per cow per year), longevity, increase in muscle growth and flexibility for grass fed and corn fed systems.

Characteristics

The colour of an Aubrac coat is fawn with varying shades, it can vary from wheat colour to pale grey. The coat is darker on the shoulders and on the croup. These characteristics are mostly noticeable on non castrated males, where the front end is almost black. 

The tuft at the end of the tail, the cleats, nose,the tips of the horns, and the rims of the ears and eyes are black. 

The horns are slightly twisted pointing backwards, although some are now polled.

The Aubrac is of moderate frame, well muscled and of a sturdy robust build with short strong legs made for mountainous regions. 

The weight of an average adult bull is 900 to 1200kgs and an average cow - 550 to 800kgs, calves at birth weigh between 35 to 40 kgs. 

This breed can feed well on rough forage such as grass, hay and finish well. The maternal qualities of fertility, calving ease and milk quantity are highly prised.

Statistics

Excellent fertility (one calf each year)

Ease of calving 97%(reduced veterinarian care and cost)

Nursing aptitude (little expenditure on fodder)

Notable longevity

Very hardy cattle

Comparative

Interval between births (IVV)

Some average statistics:

IVV average: 382 days (average taken for 37,116 cows)

IVV cows in second birth: 394 days (for 34,705 cows)

IVV cows with more than two births: 375 days ( for 30,207 cows)

(Source: qualin files 2007-2) www.race-aubrac.com

Distribution

Photo courtesy of Fox Creek Ranch,www.fcraubrac.com

For more than 10 years the breed has been exporting its genes in the form of semen (1,110 doses in 2000), of reproducers (160 registered in 2000) and of embryos, to more than 15 countries:

Germany, Ireland, Switzerland, Russia, Lithuania, Hungary, Austria, Great Britain, Spain, Luxembourg, Portugal, Canada, the United States, Morocco, Italy, Belgium, New Zealand, Israel etc. 

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