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Hereford cattle are an old breed. Traced back to 1742, this strain has been isolated since the first true breeding herd in 1840. Although it comes from cool, wet Britain, it does well all over the world. It is prized both as an exclusive breed and as a source of hybrid vigor.
American and Canadian ranchers brought Hereford bulls over to North America to improve their herds composed of the wild cattle that were descended from early Spanish imports. From Florida swampland to Rocky Mountain plateaus, the British bulls proved to be able to survive and to pass their stocky, fleshy traits on to their progeny. Their early maturity, rapid weight gain, and docility made them much more profitable than the rangy, hard-to-handle, slow-growing Longhorns.
Although the breed has changed over the years, since the market began to demand a leaner type of beef, the breeders' associations have worked to preserve the breed's qualities of early maturity, docility, and rapid conversion of feed to carcass weight. There are two associations in the States today, one for 'polled' (naturally hornless) cattle and one for the older strain. All registered American Herefords are said to descend from one potent bull, Anxiety 4.
Because of the animals inherent soundness, efficiency, hardiness, and gentleness, these cattle were preferred to all others. They spread through Mexico to the great beef-raising plains of South America. They also thrived in far-flung areas of the British Empire, proving to be more lasting than that imperial institution.
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 reasons have kept the centuries-old British breed as the most numerous in the world. Over 50 countries use Herefords as the foundation of the industry. The progeny of one potent bull, Anxiety 4, have proved themselves over the years to be the best in over-all beef production in the States and in other parts of the world where his influence has spread.
The tenderness and juiciness of the meat is another feature that is hard to imitate. Even with new policies of grass feeding and leaner beef, the flavor of this meat is prized by many. There is even a marketed meat designated as 'Certified Hereford Beef', produced only by one or two ranches in the USA.
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.
American and Canadian ranchers brought Hereford bulls over to North America to improve their herds composed of the wild cattle that were descended from early Spanish imports. From Florida swampland to Rocky Mountain plateaus, the British bulls proved to be able to survive and to pass their stocky, fleshy traits on to their progeny. Their early maturity, rapid weight gain, and docility made them much more profitable than the rangy, hard-to-handle, slow-growing Longhorns.
Although the breed has changed over the years, since the market began to demand a leaner type of beef, the breeders' associations have worked to preserve the breed's qualities of early maturity, docility, and rapid conversion of feed to carcass weight. There are two associations in the States today, one for 'polled' (naturally hornless) cattle and one for the older strain. All registered American Herefords are said to descend from one potent bull, Anxiety 4.
Because of the animals inherent soundness, efficiency, hardiness, and gentleness, these cattle were preferred to all others. They spread through Mexico to the great beef-raising plains of South America. They also thrived in far-flung areas of the British Empire, proving to be more lasting than that imperial institution.
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 reasons have kept the centuries-old British breed as the most numerous in the world. Over 50 countries use Herefords as the foundation of the industry. The progeny of one potent bull, Anxiety 4, have proved themselves over the years to be the best in over-all beef production in the States and in other parts of the world where his influence has spread.
The tenderness and juiciness of the meat is another feature that is hard to imitate. Even with new policies of grass feeding and leaner beef, the flavor of this meat is prized by many. There is even a marketed meat designated as 'Certified Hereford Beef', produced only by one or two ranches in the USA.
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.
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