American Romagnola Association

BULLS | FEMALES
EMBRYOS | SEMEN | GROUPS
LISTING GUIDELINES

AMERICAN ROMAGNOLA ASSOCIATION
P.O. Box 8082
704 South Broadway, Suite 2
Portland, TN 37148
615-681-5225
615-325-3160 (fax)
Email the American Romagnola Association at:
ARABeef@aol.com

• James Beard, President • 256-837-8009
• Todd Adams, V.P. • 615-202-8722
• Dr. James Lyons, DVM, CEO
• Jennifer Gilliam, Secretary • 615-681-5225
• Janet Adams, Asst. Sec.

• Carlton Laxton, Treas.
• Charlie Tatum, Asst. Treas.
• Kenneth Smith, Director
• Don Wetherell
• Jeff Horton
• Joe Scheffer

As the American Beef Cattle Industry stands on the threshold of a new century, most professional cattleman have come to the realization that we must produce, grow, and market cattle that will produce beef with the eating quality that will consistently satisfy the American consumer, our ultimate customer. This is the only way our industry can restore its profitability and regain the market share it has lost in recent years.

Romagnola Bulls Now and in the future we must produce consistently high Yielding cattle with Yield Grades in the one and two range, Choice or Select marbling at any early age, and even more important, a built-in Genetic flavor and tenderness.

And just as that realization dawned, a little known and, thus far, unpromoted breed has emerged that, according to hard data, has just such superior carcass qualities and the ability to pass them on to their commercial offspring.

That breed is Romagnola , a breed of Italian origin that has been lying undiscovered in the U.S. since 1972 in the hands of only a few producers.

With the industry's new awareness of the need for cattle with the superior carcass quality, the timing of the emergence of the Romagnola into the mainstream of the industry is perfect both for the breed and the cattle business as a whole.

These cattle offer an entirely new opportunity at every level of the beef cattle marketing chain, from seed stock producer to commercial calf producers, to feeders and to packers to increase profits and to produce beef with the consistent quality the industry so desperately needs.