More meat on bone
Monto stud opening gate for rare breed
FOR big meat yields, Monto farmers Lindsay and Hana Penney can’t go past the bazadais cattle breed.
“When Australian meatworks start paying for meat yields rather than standard carcass weights, like they already do in America, that’s when the bazadais are going to be really good,” Mr Penney said.
“There’s not too many (other breeds) that can match it.”
Mr Penney said the bazadais had a denser bone structure, which meant more of the animal was made up of valuable meat and muscle compared to bigger-boned varieties.
“People see big-boned animals as heavier, which is what you get paid for. But if you can have more of that weight made up of meat, rather than bone, then that’s better,” he said.
Bazadais are best suited to cross-breeding, Mrs Penney said.
“That’s where the market is, because bazadais bring all their good attributes, while other breeds have higher fat contents,” she said.
Most meatworks require between 8–15mL of fat to pay top price.
“A bazadais might have only 6mL of fat, but when it is cross-bred with any other sort of breed, you have no problem with that,” Mr Penney said.
Bazadais cattle are from Europe and are a relatively new breed of cattle to Australia, although the Penneys have been running them since 2000.
“I don’t know why more people don’t have them, but I guess it’s because they are still an unknown to a lot of people. It’s just about taking that step out of the box,” Mr Penney said.
“There was a perception for a while they were expensive to run, but they aren’t any different to other breeds.”
The Penneys hosted an open day at their Lindana Jenalan bazadais stud on Saturday and about 60 people went to check it out.
“People came from three to four hours away for it and the reception was really positive. We might start seeing some more bazadais on the market soon,” Mrs Penney said.
CUT ABOVE: Mulgildie farmer Lindsay Penney says itwould be hard to top the bazadais breed of cattle in terms of meat yields.