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.
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.
There are many breeds with fine characteristics, but ranchers have found that their profit margin is increased when they cross their cows with Hereford bulls. Artificial insemination means that the best bulls can be used for many more breedings than is possible with natural matings. An exotic strain may have problems, such as too much bone-to-meat in carcass weight, low fertility, difficulty in calving, or being hard to handle. Crossbreeding with Herefords helps mitigate these drawbacks.
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 were recognized in the 19th century to be easy and profitable to raise, and a breed worth preserving. From 4-H kids to ranchers in the US, New Zealand, Argentina, and Australia, these animals are regarded as the foundation of the industry. Moreover, their popularity is not waning, and these low-slung, sound, and docile beasts seem destined to endure forever.
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.
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.
There are many breeds with fine characteristics, but ranchers have found that their profit margin is increased when they cross their cows with Hereford bulls. Artificial insemination means that the best bulls can be used for many more breedings than is possible with natural matings. An exotic strain may have problems, such as too much bone-to-meat in carcass weight, low fertility, difficulty in calving, or being hard to handle. Crossbreeding with Herefords helps mitigate these drawbacks.
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 were recognized in the 19th century to be easy and profitable to raise, and a breed worth preserving. From 4-H kids to ranchers in the US, New Zealand, Argentina, and Australia, these animals are regarded as the foundation of the industry. Moreover, their popularity is not waning, and these low-slung, sound, and docile beasts seem destined to endure forever.
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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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