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| Hereford Beef Cattle |
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| History |
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| Herefords originated in the county of Hereford in England. The early breeders selected for a high yield of beef and economical production. Native cattle were bred with white cattle from Flanders. A red bull with a white face was brought into the breeding from Yorkshire in 1750. The first Herefords to come to the United States were imported by Henery Clay, of Kentucky. These cattle were mixed with native cattle of the area. The first purebrd breeding herd in the United States was established in 1840 in New York. During the 1870s large numbers of Herefords were imported and the breed became popular in the United States. Herefords have been registered by the The American Hereford Association since 1881. More Herefords have been registered than any other breed. |
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| Traits and Characteristics |
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| Hereford cattle have white faces and red bodies. They have white on the belly, legs, and switch. Herefords are a horned breed. They are docile in nature and easily handled. |
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| The breed is well adapted to the western cattle-raising regions of the United States. They have superior foraging ability, vigor, and hardiness. They produce more calves under adverse conditions than do many other breeds. When Herefords are used in crosses, the white color pattern tends to dominate. |
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| Mature Hereford bulls weigh about 1,840 pounds. Mature cows weigh about 1,200 pounds. Herefords are popular for their general producing ability. |
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| The Hereford is used to create other breeds of cattle. These breeds combine some of the traits of the Hereford and the Brahman or Simmental. Here is a link to the Braford breed so you'll be able to study the history and characteristics of this breed. Here's another link to the BeefMaker breed that is part Hereford. |
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References |
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James R. Gillespie. Modern Livestock & Poultry Production. Third Edition. Delmar Publishers Inc. |
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Photographs |
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Animal Science Department: Oklahoma State University 1999 |
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