It is thought that Hereford cattle trace back to 1742, but it was certainly in England. The first established breeding herd was formalized in 1840 in that country. Although this breed comes from a well-watered, cool region of the world, it has done well in vastly different climates. Herefords excel both as purebreds and as the ideal cross for many other types of beef cows.
Imported into the United States of America to improve the rangy but indestructible wild cattle, Herefords proved to be hardy enough to survive Florida swamps and Montana winters. They were also much better at packing on meat, maturing early for the markets, and learning to co-exist with humans than the skeletal longhorns.
Today the desirable traits of the breed remain, although currently the animals produce a leaner meat for today's consumers. The breeders' associations work hard to keep Herefords sound, fertile, docile, and superior at both milk production for their young and meat for the market. Although there are two distinct strains - horned and naturally hornless or 'polled' - and two associations, the animals of both types are otherwise the same.
The ease of handling Herefords, the high feed-to-meat conversion ratio, the fertility that makes them outstanding in both purebred and hybrid vigor, and their soundness have made this breed more popular all over the world than any other. From North America, the animals were taken to Mexico and on south to the now major beef producing countries of the southern continent. They also spread throughout the immense British Empire and are prized in places like New Zealand and Australia.
The breed is also excellent for crossing with others. Many of the exotic animals have desirable traits, like fast weight gain and growth. However, the calves are often too large for first-time heifers to deliver safely, making an initial breeding to Hereford bulls a good option. With artificial insemination (AI), the best bulls can pass their traits on to a vast number of progeny, which often prove more profitable than a pure-bred exotic. For instance, a large exotic may have a higher ratio of bone to meat than is needed for a beef-hungry market.
These and other traits are why there are more Herefords in the world today than any other kind. They make excellent 4-H projects, because of their true-to-type propensities and their docility. They excel in outdoor conditions and in the feedlot. No other breed of cow has been able to topple this one from its position of dominance in the industry.
It is not only the feed-to-carcass weight ratio that makes these animals famous. Their meat has a tenderness, juiciness, and flavor that many consider to be unsurpassed. They excel even with the new policies of free range, grass-fed beef for a leaner, healthier meat. You can try CHB, or Certified Hereford Beef, to see if you agree with this assessment.
Hereford cattle have done well for centuries, and they appear to be destined to continue to serve as a strong foundation for the industry. From The USA to New Zealand, these pretty, red, white-faced beasts are feeding the multitudes and bringing prosperity to many.
Imported into the United States of America to improve the rangy but indestructible wild cattle, Herefords proved to be hardy enough to survive Florida swamps and Montana winters. They were also much better at packing on meat, maturing early for the markets, and learning to co-exist with humans than the skeletal longhorns.
Today the desirable traits of the breed remain, although currently the animals produce a leaner meat for today's consumers. The breeders' associations work hard to keep Herefords sound, fertile, docile, and superior at both milk production for their young and meat for the market. Although there are two distinct strains - horned and naturally hornless or 'polled' - and two associations, the animals of both types are otherwise the same.
The ease of handling Herefords, the high feed-to-meat conversion ratio, the fertility that makes them outstanding in both purebred and hybrid vigor, and their soundness have made this breed more popular all over the world than any other. From North America, the animals were taken to Mexico and on south to the now major beef producing countries of the southern continent. They also spread throughout the immense British Empire and are prized in places like New Zealand and Australia.
The breed is also excellent for crossing with others. Many of the exotic animals have desirable traits, like fast weight gain and growth. However, the calves are often too large for first-time heifers to deliver safely, making an initial breeding to Hereford bulls a good option. With artificial insemination (AI), the best bulls can pass their traits on to a vast number of progeny, which often prove more profitable than a pure-bred exotic. For instance, a large exotic may have a higher ratio of bone to meat than is needed for a beef-hungry market.
These and other traits are why there are more Herefords in the world today than any other kind. They make excellent 4-H projects, because of their true-to-type propensities and their docility. They excel in outdoor conditions and in the feedlot. No other breed of cow has been able to topple this one from its position of dominance in the industry.
It is not only the feed-to-carcass weight ratio that makes these animals famous. Their meat has a tenderness, juiciness, and flavor that many consider to be unsurpassed. They excel even with the new policies of free range, grass-fed beef for a leaner, healthier meat. You can try CHB, or Certified Hereford Beef, to see if you agree with this assessment.
Hereford cattle have done well for centuries, and they appear to be destined to continue to serve as a strong foundation for the industry. From The USA to New Zealand, these pretty, red, white-faced beasts are feeding the multitudes and bringing prosperity to many.
via oneofthebest
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