Hereford

Herefords were the first English cattle to be recognized as a true breed.

Characteristics

The modern Hereford is colored dark red to red-yellow, with a white face, crest, dewlap, and underline. Herefords with white flanks and white markings below the knees and hocks are also common. Most animals have short thick horns that typically curve down at the sides of the head, but there is a polled strain in North America and UK (Polled Hereford).

Mature males may weigh up to 800 Kg, while mature females may weigh around 550 Kg. They are muscular, moderate to long in length of the side, adequate in length of leg, large in size, trim, and smooth. They are also well developed in the regions of valuable cuts - the back, loin, and hindquarters or round.

These cattle are known for their vigor and foraging ability and for their longevity, many females live and produce calves beyond the age of 15 years. Bulls are capable of remaining profitable at stud to the age of 12 or more. Many breeders keep their elderly cattle until they die of natural causes.

Herefords will stand out in the arctic snows of Finland, endure the heat of Africa, withstand the tough climate and rough grazing of northern Uruguay or the sub-tropical zones of Brazil and continue to thrive.

Herefords are generally docile and fast-growing cattle with good beef quality

Statistics

Greater weight for age and rate of gain either at pasture or on yard feeding

The ability to command top prices in the markets as finished beef or as store cattle

A higher selling price for breeding stock

Greater economy of gain in feeding

A high percentage of calf crops

Lower wintering costs

Docility and ease of management

Lower labor costs

Early maturity and longevity