Which breed is raised for tender meat and typically marketed at weights between 151-400 lbs?

The breed typically raised for tender meat and marketed at weights between 151-400 lbs is veal. Veal production specifically focuses on the meat from young calves, generally under three months of age, which is known for its tenderness and milder flavor compared to beef from older cattle. These calves are often raised in confined systems with a specific diet to enhance the quality of the meat, leading to the tender texture that veal is famous for.

In contrast, while the breeds listed like Yorkshire, Duroc, and Berkshire may be associated with pork production and can contribute to the overall quality of the meat, they do not specifically refer to tender meat marketed within the weight parameters outlined in the question. Yorkshire and Berkshire are recognized for specific desirable traits in pork, such as flavor and marbling, but their typical market weights do not align with veal. Durocs are known for producing a rich-flavored pork but again do not fit the weight category or tenderness specificity that veal does.