While the Normande has always been used for dairy, it has always presented strong dual-purpose qualities. In France, the Normande has always been known for its unsurpassed marbling quality, flavor and tenderness, and regularly wins blind tests for its taste. A special label for Normande meat enjoys great popularity in major supermarkets. In the US, Normande bulls have won growth tests at various test stations and carcasses have often ranked first at major beef shows. Cull cows, steers and calves will undoubtedly provide additional benefits to the Normande breeder.