Ray and Barb , Mason and Kelly , with daughters Maddy , Jojo , Cassie ; Molly and Dustin Luu with Oliver ( Lucy is not pictured ).
Limousin display great feed efficiency , producing a heavily-muscled carcass with less fat . While other breeds such as Angus have noticeable fat waste when processed , Moyer said , a Limousin will yield 60 % or more , from the hanging weight of take-home beef .
While the Moyers mainly raise their cattle for genetics and breeding stock , the animals they do butcher produce an average hanging weight between 840 and 875 pounds , resulting in 625 to 650 pounds of beef .
“ It ’ s a big carcass and the meat is lower in cholesterol and leaner ,” Moyer said . “ People are coming back to Limousin because of the carcass waste with an Angus . They want the Limousin influence in their herds .”
The Limousin breed originated in France and didn ’ t arrive in North America until 1968 , when a bull was brought to Canada , then the United States . When those first Limousin bulls were brought to the U . S . via Canada the breed rapidly gained popularity , particularly in the Midwest , according to Moyer .
She has sold registered animals to farms in Maine , Texas and southern California — a tribute to the genetic improvements that Moyer has made in the six years since the family took over Lenape Limousin .
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