Romagnola
Developed in Italy's Po Valley by
the crossing of Podolic cattle with indigenous strains. They were
consolidated in the nineteenth century in the province of Forli. They
were crossed with Chianina during the period 1850-80. At the world
exhibition in Paris in 1900 the Romagnola was distinguished as the best
beef breed. A herd book was opened in 1956.
Romagnola is one of the larger
breeds in the U.S. and is known for the ability to search for and
survive on limited grazing range. The cows are
white to light gray, while the bulls have more intense coloring; the
neck and the area around the eyes are dark. They have black tipped
horns. In both sexes the eyelids,
anus, tail brush and muzzle are black, as is the vulva in female
animals. Calves are reddish golden in their first months of life. They
are extremely well muscled, are tolerant of both heat and cold, have
good dispositions and reach sexual maturity relatively early for
a large breed. Rapid gain, economical
feed conversion, good dressing percentages and a good quality carcass
are traits.
Bulls are noteworthy for their excellent libido,
clean sheaths, pendulous scrotums and a mature weight of around 2700
pounds. Cows, which are known for their well-tucked udders, weigh
between 1100 and 1600 pounds.
How to Contact the Breed Association:
American
Romagnola Association
3815 Tovzalin, Suite 104
Lincoln, NE 68507
(402)466-3334
List
of Romagnola Breeders
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