MEAT

Statistics show the Parthenais to be a highly productive, fertile producer of high quality lean meat, having incomparable unique flavour and tenderness thanks to the fine muscle fibres, together with the juiciness and flavour from its marbling. Parthenais have a high killing out percentage of over 67%, being one of the highest of all continental breeds. This, combined with excellent muscular conformation and a healthy low cholesterol lean meat, explains why Parthenais meat in its homeland of France fetches a premium of over 25% in the markets compared with other breeds. There is only 8.8% fat in the carcass and a net meat content of 77%, with 41.25% of this being high quality cuts. An exceptional 95% of carcasses grade E and U.