Tater Bug Gets A New Home

"Tater Bug" and his mother, born May 2011

BTAP Yancey, born July 2011

I sold "Tater Bug", officially BTAP Yukon Gold and his half brother, BTAP Yancey, today.  Their new owner came and got them this afternoon.  They loaded on the truck nice and easy, like they'd gone traveling a million times before.  A long time buyer of my cattle bought them to raise as herd bulls. 

"Tater Bug" is a traditional red Limousin bull calf with cream colored under belly, cream nose and creamy rings around his eyes.  This is the way the Limousin breed looked when it first came to this country from France more than 30 years ago.

But America has been seduced by the sales pitch of "Certified Angus Beef", a program much like labor unions, that has had its place in history but really isn't too necessary any more.  Because of the Certified Angus Beef sales pitch, Americans value a black hided beef animal over any other color, so in order to compete, American Limousin beef producers bred a black version of the Limousin breed of cattle.  Sent to market today, Yancey would bring more per pound simply because he has a black hide. 

I have both red and black Limousin cattle in my herd, and I'll admit mine are mostly black. But I really like the red traditional Limousin the best.  Cross one of them with an Angus bull and you get one of the best beef animals anywhere with light marbling. Breed a Limousin cow to a Limousin bull and you get naturally lean, heart healthy, tender, tasty beefand lots of it.  Laura's Lean Beef and Whole Foods favor the Limousin breed for their beef.  Certified Angus Beef sellers like the Limousin Angus cross - as long as the animal has a black hide and grades high, it counts for Certified Angus Beef.  That Limousin added to the mix means more pounds for the same or less feed, so you get more for your money.  Now you know!