
The Normandy Cow: A Dual-Purpose Breed Bridging France and America
The conversation dives into why most modern cattle are bred exclusively for dairy or beef, and how Normandy cows break that mold.
Michael and Rhonda also discuss the unique nutritional value of Normandy milk and meat, including its healthy fats and superior flavor. They tackle pressing issues such as France’s looming meat shortage, cattle disease concerns, and shifting consumer attitudes about real dietary fats from milk compared to vegetable oils. This engaging discussion underscores the importance of breed preservation, food security, and consumer education in both Europe and the United States.









