Romagnola bulls are among the largest of the beef breeds. Although their very heavy muscling was once sought for draft, that same characteristic is now the primary factor in attracting attention to them for meat purposes. Their muscularity over the loin and rump, and through the shoulders and lower thigh is especially pronounced. The bone structure in this breed is also considered moderate. A study of its proportions (the rib cage is at least as deep as the distance from the brisket to the ground) places the Romagnola among the meso brachy-morphous breeds.

The breed has a number of distinctive characteristics such as the horns, which are lyre-shaped in cows and half-moon shaped in bulls; the hair, which is ivory colored in cows and typically grey around the eyes and shoulders of the bulls. The skin is black pigmented as also are the extremities: muzzle, horn tips, tail switch, hoofs, vulva, tip of sheath, and base of scrotum. This coloration is an adaptive response to the hot natural climate of the breed. Calves are born a light reddish color and turn white when they are about three months old.

Adult weights on average are 2,750 lbs (1,250 kg) for bulls and 1,650 lbs (750 kg) for cows. In comparison to other large breeds of cattle, sexual maturity is reached relatively early for Romagnolas. The dispositions are good, and rapid gain, economical feed conversion, good dressing percentages and a good quality carcass are high-points of the breed.

Depicted below are diagrams outlining growth rates for Romagnola bulls and cows. If you have further questions regarding Romagnola cattle, feel free to contact us.

Reference:

Briggs, H.M. & D.M. Briggs. Modern Breeds of Livestock. Fourth Edition. Macmillan Publishing Co. 1980

Promotional materials from the American and Italian Romagnola Registries. Cherokee Hills Beefmasters & Romagnola, Carlton & Nancy Laxton, Paris Landing, TN Phone: (901) 232-8252