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.
Bulls were brought to North America to improve the native animals, wild descendants of Spanish cows that came over with the earliest European settlers. The rangy wild animals were hard to domesticate, carried little flesh, and matured slowly. Herefords were able to survive in conditions ranging from Florida swamps to frozen Montana uplands, and the potent bulls soon had sturdy white-faced babies that made better beef for the hungry market.
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.
Throughout the decades, these sound, efficient beasts have become renowned for superior performance. They were soon found from Canada to South America, supplying beef to the hungry markets of growing metropolitan areas. They also thrived in the vast territories that made up the British Empire, in all sorts of climates and conditions.
Many ranchers prefer crossbreds, and it is true that this practice can overcome some of the drawbacks of the more exotic breeds. Herefords have been proved to be excellent crosses. Their can raise low fertility rates, make calving easier for first-time heifers, mitigate a high bone-to-meat ration, and improve the feed conversion rate. Since artificial insemination means that beef producers have access to the best bulls, outstanding Herefords have greatly influenced the industry with hybrid vigor.
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.
Of course, the quality of the meat can not be underestimated. The breed is known for tender, juicy, and flavorful beef. Today, grass-fed, free-range beef (leaner and reportedly richer in essential fatty acids) is popular, and Herefords excel in that area as well. Certified Hereford Beef is believed by some to be the very best; you can find it if you want to try it for yourself. Check the internet for sources of this gourmet treat.
Hereford cattle have impressed breeders, ranchers, and feedlot managers for over two centuries. The breed has been judged worth preserving for its superior qualities. These sound, docile, and efficient animals show no signs of losing their dominance in the industry.
Bulls were brought to North America to improve the native animals, wild descendants of Spanish cows that came over with the earliest European settlers. The rangy wild animals were hard to domesticate, carried little flesh, and matured slowly. Herefords were able to survive in conditions ranging from Florida swamps to frozen Montana uplands, and the potent bulls soon had sturdy white-faced babies that made better beef for the hungry market.
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.
Throughout the decades, these sound, efficient beasts have become renowned for superior performance. They were soon found from Canada to South America, supplying beef to the hungry markets of growing metropolitan areas. They also thrived in the vast territories that made up the British Empire, in all sorts of climates and conditions.
Many ranchers prefer crossbreds, and it is true that this practice can overcome some of the drawbacks of the more exotic breeds. Herefords have been proved to be excellent crosses. Their can raise low fertility rates, make calving easier for first-time heifers, mitigate a high bone-to-meat ration, and improve the feed conversion rate. Since artificial insemination means that beef producers have access to the best bulls, outstanding Herefords have greatly influenced the industry with hybrid vigor.
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.
Of course, the quality of the meat can not be underestimated. The breed is known for tender, juicy, and flavorful beef. Today, grass-fed, free-range beef (leaner and reportedly richer in essential fatty acids) is popular, and Herefords excel in that area as well. Certified Hereford Beef is believed by some to be the very best; you can find it if you want to try it for yourself. Check the internet for sources of this gourmet treat.
Hereford cattle have impressed breeders, ranchers, and feedlot managers for over two centuries. The breed has been judged worth preserving for its superior qualities. These sound, docile, and efficient animals show no signs of losing their dominance in the industry.
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Select from Hereford cattle for your farm by taking a look at the Web for details. To see what's available, go to http://www.andrewsblackherefords.com.
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