Traits of the breed
The Piemontese cattle breed is a beef breed of medium size that converts forage very well into beef and has a high dressing out percentage. The quantity of commercial cuts is higher than that of bigger-sized breeds. It has very fine bones, a fine and elastic skin, a low quantity of external fat and lean and tender, but tasty meat.
Anaborapi is ...
ANABORAPI is the National Association of Piemontese Cattle Breeders and has its head office at Carrù, in the region Piemonte, Italy. The Association was founded in 1960 with the aim to develop the breed and its genetic improvement. The Association establishes the selection criteria, keeps a Herd-book and runs a Genetic Station where performance tests and progeny tests are carried out. It also runs an Artificial Insemination Station where semen from A.I. bulls is produced.
The selected traits and their economic importance
The selection concerns three type of traits: production, linked to the meat yield, breeding, linked to the calving and morphology linked to the somatic development and to the cows efficiency.