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Display of Lowline Cattle

Greg Housden - Pomona

Lowline beef has been served by some of the worlds leading chefs from Sydney to New York. The unique small size and early maturity pattern of Lowlines enable tender, small cuts of well marbled beef to be produced off grass and without feedlotting. The smaller cuts of beef are better suited to the modern, health conscious palate.

Lowline, in recent comparisons, score favourably in the eficiency of primal cut production when considering eye muscle to body weight ratio, producing nearly twice as much eye muscle as the other breeds.

Another significant attribute of the breed for the commercial beef market is the high yield percentage that Lowline provide. This is expressed as the cut up/carcass yieldpercentages i.e. the percentage of meat that remains from the carcass once the bone and fat are re- moved. These are very important igures for a butcher because when they buy a carcass they purchase the whole carcass so the higher yield percentage the greater the proit for the butcher.

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