Beef Farmers Lean on Limousin for Success by Tom Venesky
Barb Moyer spends most of her day working with her family ’ s herd of Limousin cattle on their farm in Telford , Pennsylvania . But it ’ s the hours that Moyer spends at the computer that are the key to managing the operation .
The Moyer family took over the farm from Harris and Marge Mosher in 2016 . The Moshers spent more than 30 years building a fullblood Limousin herd that was known internationally , and after Harris died , the Moyers were ready to fill the big shoes left behind .
When they bought the farm , known as Lenape Limousin , from Marge , she transferred nine cows and a bull to the Moyers to give them a start .
Today , the 106-acre farm is home to 35 cows , four bulls and a treasure trove of Limousin genetics in the form of more than 6,000 semen straws and embryos that includes genetics dating back more than 40 years .
To manage it all , Barb spends countless hours at the computer , scrutinizing genetic data to match up bulls and cows for breeding .
“ I look through all the bulls I have in my inventory to make the best selection for each cow ,” she said . “ We work hard to improve genetics every breeding , and it takes a lot of time , but I enjoy it .”
Moyer also enjoys promoting the attributes of the Limousin breed , something she believes has been lacking in the wake of the successful marketing campaign for Angus beef .
Limousin can hold their own and even outperform other beef breeds on several metrics , Moyer said , and it all begins with the carcass .
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46 • JULY 2022