The Soutar family welcomes you to the Dunlouise website, based in the middle of the country of Angus from where the Angus cattle originated, and where we are continuing to develop our Native Angus cow families.
Our traditional Aberdeen Angus have no imported bloodlines. We are working with original British genetics and are currently using bulls which date back at least 50 years; bringing new life to old bloodlines.
The term native cattle or native breed is now widely used to cover any breed which originated in the UK, ie Shorthorn, Hereford and Angus. As a way of differentiating in the Angus breed, the term NATIVE BRED, means no imported bloodlines and this is marked on the animal’s pedigree certificate.
As our American friends say: "Geordie Soutar - the seed saver"
Change to Improve Quality
“Huge criticism has been heaped on the current EUROP grading scheme in recent years, with a growing number of producers now calling for a system that rewards eating quality rather than leanness and back-end.
It was a point highlighted by Australian farmer, Tom Gubbins from Victoria.
‘The first thing you have to do is fix the grading scheme here and you have a chance to do that now with Brexit. The EUROP scheme is the worst system out as it does not reward producers for meat quality.
We work closely with the processors in Australia to produce the type of cattle they are looking for and that means cattle with marbling which is closely related to eating quality’. Tom has been recording cattle traits including marbling, fertility, cow size, feet and legs for many years.
‘We have become very efficient at producing beef cattle and producing the right type of cattle for the right pasture.
We have also built a really good grading system which rewards meat yield, tenderness, marbling and colour’ say Mr Gubbins.
Nuffield scholar and Perthshire Aberdeen-Angus breeder, David Ismail, Fordel, also hit out at the EUROP classification system.
‘We need a system that can measure marbling, which in turn is closely related to eating quality. Japan produces the most expensive beef in the world and it focuses on eating quality and marbling, so we should be doing the same when it costs so much to produce beef in this country.’
He added that the current system which encourages farmers to produce E and U grade cattle often means that cattle are bred in a way that makes them difficult to calve and finish off grass.
Fellow Nuffield Scholar Robert Fleming, Glenluce, added ‘We need to adapt the grid to suit our own market and get away from breeding cattle with big back ends which does nothing to improve or increase the amount of quality beef produced.’
Phil Hadley, from AHDB warns that a huge education programme is required to teach consumers that marbling is required for taste and flavour.
‘Consumers still reject meat that is heavily marbled even though on taste tests, they rank marbled beef as the best and most flavoursome when cooked’ he said.”
How do we achieve these tasty results? ….(and we need to practice what we preach)
By breeding with the traditional type of Angus that made us a worldwide breed, built on a quality end product, amongst other things.
And this does not necessarily mean full Native Angus cattle; just reintroducing the genetics that have nearly centuries of successful breeding behind them.
We have the ultimate STABILISER with our Native Angus cattle, based on 200 years of breeding.
These line bred cattle fix a type of amazing constitution and maternal ability, which makes them work in a huge diversity of conditions. The all time greats of the Angus breed occur in the pedigrees of most of our cow families, making them time proven and of unrivalled provenance.
The Native Angus offer you a 650 kg cow with unparalleled fleshing ability, but crucially with minimal inputs.
Randomly bred cattle will breed randomly, irrespective of any allocated numbers.
“The Dunlouise cattle are never vaccinated and therefore qualify for European export”