Not sure I follow you silver.... Any Charolais, Limo, Gelbvieh, Saler, Simmental, South Devon (to name but a few) that is black has been mongrelized with Angus blood. Not that I have anything against Angus by any means - I just hate mongrelization period. It is taking cattle breeding back hundreds of years to pre the "great improvers" stage. This mongrelization also has implications when we consider hybrid vigor.

I read an article last week by a contributor to this site who was outlining the benefits of using hybrid vigor to increase efficiency and production. Mention was made of the excellent hybrid vigor boost you get by mating two different breeds that have been developed genetically different for hundreds of years. I thought the article conveniently overlooked the fact that if you breed say, a modern black Simmental with a black Angus cow you will not capture the hybrid vigor that would have been possible had your Simmental been genuine (ie yellow or red with broken spotted colors). I'm not even going to get into how much "alternative" blood is contained in the Angus breed, the comment on another thread about seeing more scurred Angus cattle around than we used to says it all.