{ "id": 215, "date": "2019-11-11T16:38:41", "date_gmt": "2019-11-11T13:38:41", "guid": { "rendered": "http:\/\/livestockcapital.com.tr\/?page_id=215" }, "modified": "2019-11-14T16:11:53", "modified_gmt": "2019-11-14T13:11:53", "slug": "parthenaise", "status": "publish", "type": "page", "link": "https:\/\/livestockcapital.com.tr\/en\/cattle-breeds\/meat-cattle\/parthenaise\/", "title": { "rendered": "Parthenaise" }, "content": { "rendered": "

The Parthenais are reddish buckskin to a dark brown color with dark brown to black around the neck, eyes, ears and jaw. The face and muzzle are lighter. The nose, hooves, and tail are black.<\/p>\n\n\n\n

Fullblood cattle are well framed, double-muscled (not as large as the Belgian Blue) and have a high muscle-to-bone ratio. For example purebreds will dress out over 67% while fullbloods cut out at over 77%. French government statistics show Parthenaise to be highly productive, fertile producers of high quality, lean meat.<\/p>\n\n\n\n

The Parthenais thrives on all types of terrain and can cope with differing climatic conditions and has very good disease resistance. They have great mobility and thriftiness.<\/p>\n\n\n\n

Gallery<\/a><\/strong><\/h4>\n\n\n\n\n\n\n\n