About Romagnolas
A FEW FACTS
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Romagnola is pronounced RO-MUH- NO-LUH
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They come from Italy but they are not Chianina.
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They have extra muscle but are not double-muscled so calves are born small and tubular.
What makes Romagnola so appealing?
Maximizing the carcass potential in calves is something Romagnola does with ease.
Maternal excellence, carcass traits, adaptability, and growth potential, the Romagnola breed and its breeders are committed to producing genetics that will advance your cowherd and help meet the needs of today’s beef industry.
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Extra muscle but not double-muscled
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Ability to retain black hide color on Angus-based cows
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One of the few breeds with sweat glands to allow them to thrive in hot climates
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Hardy and highly adaptable in high altitude and colder climates
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Sound feet and leg structure
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Early maturing with rapid growth
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Maximum hybrid vigor when used on British bases cows
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Highly palatable beef with added tenderness
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Calves are born with small heads and tubular bodies and grow rapidly after birth
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Brings premium prices
Origin
The Romangnola breed of cattle derives from the Bos primigenius podolicus, a wild ox which lived on the Italian peninsula and, to a great extent also, from the Bos primigenius nomadicus, a bovine originating in the Euro – Asian steppes, which came to Italy during the fourth century A.D. with the Gothic invasion led by Aginulf.
The Romagnola therefore combines the characteristics of both major types of Aurochs, the ancient wild cattle which were the forebears of the modern Bos Taurus and Bos Indicus cattle breeds.
These primitive beasts gave rise to several breeds with similar characteristics throughout Italy. Common traits of these breeds are lyre – shaped horns, black pigmented skin, white or greyish coat and general conformation. In northeastern Italy the amalgamation of Bos primigenius podolicus and Bos primigenius nomadicus saw the formation of a new breed. Since this region, comprising the provinces of Ravenna, Forl and Rimini was known as Romagna, the breed acquired the name Romagnola.
For centuries the main purpose of these animals was to assist man in tilling the fertile plains, with the production of beef as a secondary consideration. The fertile soils and high quality forage contributed significantly to the evolution towards a progressively more muscular type while the continued use of Romagnolas as living tractors ensured their structural soundness and dynamic traits. During the past century the mechanization of agriculture has seen the role of the Romagnola directed specifically into beef production. The man responsible for the definite change in this direction was Leopoldo Tosi, who developed the first nucleus of selectively bred Romagnola cattle in the mid 1800s in San Mauro Pascoli on the estate of the Counts of Torlonia. This initial herd became the focal point for the entire breed. Over a relatively short period great progress was made such that by the year 1900 the Romagnola was able to win first prize as best beef breed, ex equo, with Herefords at the Paris International Agricultural Fair.
Defining Characteristics
The rapid growth, early maturity and superior fertility are just a few of the traits that contribute to the success of Romagnola cattle. Their balanced development greatly contributes to their compact structure and well- expressed muscle development.
The Romagnola are among the largest of beef breeds. Cattle are very muscular over the loins and hips as well as through their shoulders and lower thighs. This structure was originally sought after for draft and is now attracting attention for meat processing.
Romagnola cattle have a primarily white coat with shades of gray concentrated around the eye sockets, ears, neck, and thighs. Their coat is dependent on the season. In winter months, their hair becomes much thicker and darkens in color. Th summer hair coat is much shorter and lighter. This trait makes them adaptable in almost any climate.
“Romagnola and Angus: In today’s beef industry, it’s more important than ever to choose your breeding bulls wisely. Everybody realizes that the bulls are 50% of the calf crop, but do you know what it will take to breed your cow herd to maximize the carcass potential in the offspring? Romagnola bulls can take the confusion out of your breeding decisions. They produce low birth weight, vigorous calves that hit the ground growing. The bulls are practical in the field where they can travel ground easily to forage or breed your cows while holding their body weight relatively constant. Romagnola bulls tolerate extremes of heat and cold, and are resistant to insects, and seem to thrive in any kind of environment. When bred to “continental” breeds such as Limousin, Charolais, Gelvieh, etc., they produce lean calves.
These kinds of calves pay premiums in the high yielding, super-lean markets. When crossed with “English” breeds such as Shorthorn, Angus, and Hereford, they produce predominantly calves that marble Choice or better and yield in the USDA grades #1 or #2, which are the desired yield grade categories. Either way, these type of calves pay premiums. The muscle fiber of all Romagnola cattle is extremely refined, and they produce tender carcasses when crossed with any breed, including Brahma cattle. There has been plenty of Romagnola cross carcasses measured across this country and around the world to be assured of the results. Consistency is the word for these calves which will usually be the color of the dam or one shade lighter. But, any order buyer can see that the calves have the frames and muscle patterns to be number 1 and 2 yielding feeders. Heifers are known to cut just about as well as their steer counterparts, and this means you don’t have to depend on only half your calf crop, or the steers, to bring you top dollar. And if you can average just 50 lbs. more per calf, which these bulls “can do”, 50 calves will earn you about two thousand five hundred dollars more for your calf crop, before premiums, for high yielding carcasses by simply breeding your cows to a Romagnola bull. This alone could pay for your bull! Sound too good to be true? Try breeding a Romagnola bull for one season to see for yourself.”
- Tony Breedlove, Romagnola Cattle, Knox County, Texas