The author thanks the Australian Hereford Society Limited for their assistance in preparing this Agfact. More topics in this section. Origin The Hereford originated in Herefordshire in south-west England and is one of the earliest British cattle types to have been systematically improved or upgraded. Distribution The Hereford is one of the most numerous of all breeds in Australia. It was at the Miles City station in that a selection program commenced and the development of inbreeding several different lines with selection emphasis on yearling weights.
Of all the different lines developed at Miles City, the most prominent to date has been the Line Ones. The foundation cows for the Line Ones traced back to stock purchased in from George M. The bulls used in the development of the line were half-brothers, Advance Domino 20 and Advance Domino 54, purchased in Colorado. These two foundation sires were strong in Prince Domino blood. Although the Line One cattle were developed at the Miles City station and they have remained a prime source of seedstock, a number of other breeders drew heavily on Line One sires starting in the 's, and these breeders became suppliers of the Line One seedstock in the early 's.
The complete and universal acceptance of utilizing performance records was a slow process and, even today, does not have universal appeal. Different breeders place emphasis on different aspects. Because of such difference in opinions in the past, the present, and likely in the future, Hereford cattle will command the premier spot in the beef cattle industry for years to come. We are currently looking for high resolution pictures of any of the breeds. Please mail your original copies with our email form animal-science-mail-form Please provide a description of this breed as well NOTE: The form can also be used for Comments, Suggestions, and Corrections.
All rights reserved. Division Home. Breeds of Livestock, Department of Animal Science. Navigation Home. Breeds of Livestock - Hereford Cattle Hereford The Hereford breed was founded some two and one-half centuries ago as a product of necessity.
Thrifty and enterprising farmers near Hereford in the County of Herefordshire, England , were determined to produce beef for the expanding food market created by Britain's industrial revolution. To succeed in Herefordshire, these early-day cattlemen realized they must have cattle which could efficiently convert their native grass to beef and do it at a profit.
These cattle and their offspring attracted considerable attention, but they were eventually absorbed by the local cattle population and disappeared from permanent identity.
Western ranching developed from free land and local longhorned cattle originally brought to Mexico by the Spanish conquerors and allowed to drift northward into what is now America's great southwestern cattle country. These cattle were tough and had the bred-in ability to survive, a trait that enabled their being driven to railhead shipping points and then transported by rail to slaughter at eastern markets.
It was on such cattle that Herefords proved the great improver. They survived the rough ranching conditions and improved beef quality in the process. Hereford cattle are well adapted to almost all climates. They can even do well in the arctic snows of Finland, and the heat of Northern Transvaal. They can perform well in the tough climate and rough grazing conditions. They are usually docile in temperament and grow relatively faster.
They are mainly raised as a meat cattle breed and can produce very good quality meat. Review full breed profile of the Hereford cattle in the following chart. Your email address will not be published. Table of Contents.
Black Hereford Cattle. Leave a Comment Cancel Reply Your email address will not be published. Excellent temperament 5. Easy calving ability 6. Good fertility 7. Longevity Irish Herefords generally have a deep rich red body with a white face, crest, underside, socks and brush to tail. Meat Eating Quality The development of the Irish Hereford Prime brand has led to the identification of a major demand for beef of high eating quality.
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