Commercial cattlemen in Canada are taking a keen interest in Speckle Park. In an article in Alberta Beef (July, 2010), Dave Fiddler who is a cattle producer from south west of Swift Current and the CEO of Canadian Legacy Partners explains why CLP producers have an interest in SP.

“On 20 carcasses averaging 700 lbs. we saw only about a 40 lbs. difference between the lightest and the heaviest carcass on the rail. These carcasses produce the slightly smaller sized cuts for both restaurant and retailers.”

In another interview published in Alberta Beef (August, 2010), Judy Guichon of the Nicola Valley Guichon Ranch explains her interest in Speckle Park. “The ranch is trying some Speckle Park bulls … to try to meet the consumer demand for grass fed beef." Judy Guichon “believes that the Speckle Park offspring will have a bit smaller carcasses and easier marbling.”

In England, a very successful breeder of another carcass breed expresses the same reasons for his special interest and move into Speckle Park. "In 35 years experience in the meat business, I have never butchered animals with such consistency and quality grades," says Martin Rijavec, former owner/operator of Vermilion Parkers Ltd., Vermilion, AB.

The Speckle Park reputation for carcass consistency in terms of moderate size, well marbled with only the ideal fat cover was emphatically demonstrated in the 2010 Quality Beef Competition at the Calgary Stampede. Speckle Park had six of the top ten placings (first to fourth, seventh and tenth).

Feeders, meat graders and butchers are very impressed with the consistently high quality carcasses of the Speckle Park. Every breed can produce high-quality carcasses but what is impressive is when the carcasses of a particular breed are consistently of the highest quality. Such is the case with Speckle Park. Speckle Park have a rather distinctive ability to marble with a ideal fat covering.

Speckle Park have moderately sized carcasses. According to Fred Taylor, beef grades standards officer with the Canadian Beef Grading Agency (CBGA), the ideal size carcass is between 650 and 750 lbs. The reason is the rib-eye area. The optimum rib-eye for the retail and restaurant trade is between 77 and 86 sq. cm. Carcasses in excess of 750 lbs. give rib-eyes too large to slice into 1" thick steaks and still maintain an 8 oz. portion that's juicy and flavourful. Also the price tag on the large steaks is too high so consumers just won't buy them. Consumers are looking for steaks of the right size and the best taste.

For the consumer the AAA well marbled beef ensures tender beef with excellent flavour. Beef from Speckle Park is typically finer grained with smaller but more numerous deposits of intramuscular fat (marbling). Truly a great tasting beef! Speckle Park are also demonstrating that they retain these carcass advantages when crossed on other breeds, either beef or dairy. The numbers above include Speckle influence steers and heifers from commercial herds.