Hereford breed: description and characteristics of cattle, keeping and breeding

Hereford cows were first bred in Britain, in the county of Herefordshire, after which, in 1817, cattle began to spread in the USA, Canada, and Mexico. Today, animals of this breed are bred in many countries in Europe, Asia and even on the Australian mainland. Hereford cows are hardy, unpretentious to the climate and conditions of detention, are famous for their excellent meat quality, large size and the ability to graze on pastures of various types.

Origin story

The origin of the Hereford breed was given from red cattle, which were bred in the west and south of England in the 18th-19th centuries, Hereford cows had a red color with light patches.A mixture of breeds, mainly with the type of shorthorn cattle, was bred specifically to increase the muscle mass of the animal and its traction power. Also, breeders sought to obtain high-quality meat. The main creator of the Herefords is Benjamin Tomkins.

Bulls and cows initially had a large body weight and reached 1500 kilograms in weight. Further, they tried to make the Hereford breed harmonious in order to obtain a good skin, high-quality and tasty marbled meat. Initially, the cattle had a light brown or gray color with small white blotches. Already at the end of the 19th century, Herefords became famous for their white head, characteristic of the breed.

Description and characteristics of the Hereford cow

Hereford bulls and cows are hardy. They are grazed on a variety of pastures, they are unpretentious in food and easily endure hauls over long distances. The breed has gained worldwide recognition, and the Hereford's personal characteristic, a white head, is preserved after crossing with other types of cattle.Cows adapt well to climatic conditions, despite being bred in cool Britain.

The life expectancy of Herefords is 15 to 18 years. Calves are born large, weighing from 25 to 33 kilograms, the average daily weight gain is 850-1250 grams. Maximum adult weight:

• cows - 650-850 kilograms;
• bulls - 850-1300 kilograms.

The body type of Hereford cows is typically beefy. The body is strong, barrel-shaped, with an intensely protruding dewlap. The skin of Herefords is dark red, white spots are located on the head, neck, belly and tips of the tails. A wide, powerful torso is supported by strong, wide-set legs.

Herefords are bred for high-quality marbled meat - it is high in calories, but the fat layer is evenly distributed. Slaughter weight reaches 58-70%. A cow gives only about 4 liters of milk per day, its fat content is 4%.

Intrabreed types

Different types of Hereford cows are born by crossing with other varieties of cattle, bred specifically for subsequent living conditions. These include a hot or cold climate, the need for traction work, obtaining exclusively meat or meat and dairy products.

Classic

The classic type of Hereford cattle is distinguished by a powerful body, a short neck with a large head, a thick skin, which is covered with thick wool in winter. The legs are powerful and short, the udder is poorly developed. On a dark red body, white marks on the belly, neck, head. The horns are light, may darken closer to the tips. Height at the withers - 125 centimeters, chest girth - 170 centimeters, oblique body length - 150-153 centimeters.

Homoliy

The hornless type of Hereford was bred as a separate breed in 1889. Polled bulls convey this characteristic sign, which indicates the absence of an aggressive attitude towards service personnel. Polled Hereford cows have excellent maternal qualities and reproductive ability.

Black

Black Herefords are derived from a Welsh breed raised in Britain exclusively for meat. They possessed a large body weight, complaisant nature, high maternal instinct. The descendants of the Hereford breed were given black coloration, a large fluffy tail, and high-quality marbled meat.

Good and bad sides

The main advantage of Hereford cattle is unpretentiousness. Cows can graze on any pasture where there is fresh, juicy grass, clean water.

Bulls can gain weight even at -30 ^oC, while special combined feeds are not required in the diet.

Even in the absence of quality pastures, farmers produce good offspring from Hereford females, who rarely have birth complications. Cattle are resistant to various diseases and give weight gain even in poor grazing areas. Hereford disadvantages:

• periodic breeding of the dwarfism gene;
• Vaginal prolapse in cows at birth of massive calves;
• lack of hair on the udder and occasional burns;
• eye diseases that develop with long exposure to bright sun;
• small milk yields.

In general, the animals are strong and hardy, do not require the construction of warm barns. The only condition for keeping is good, dry bedding.

Nuances of maintenance and care

Herefords are hardy in all weather conditions, but can give a poor weight gain with a poor-quality diet. Cattle reach their maximum weight by autumn, by October they begin to become covered with a thick coat of wool. Even in winter, Herefords are allowed to walk on the street, the percentage of fat in meat, however, becomes increased. In severe frosts, it is important to keep cattle in a dry stall, with dried, warm bedding.

Cows need cleanliness - every day you need to clean the wool from dirt, remove dry hairballs, otherwise the animal will lose the natural process of thermoregulation.

Feeding

In the pasture, Hereford cows eat soft and coarse grass types, but when there is a shortage of juicy greens, it is important to introduce hay with s alted barley into the diet. The menu must contain:

• corn silage;
• roughage;
• haylage;
• legumes;
• cereals;
• molasses;
• bone meal;
• phosphates.

Pregnant cows can keep hay in their diet even in summer and spring. Fattening bulls need calcined concentrates. A cow should feed the calves for up to two months, but from the age of two weeks they can eat hay. In the spring, calves need more green mass, and in the fall - roughage of plant origin.

Breeding

Puberty in cows occurs at 18 months, the first calving is allowed at 30 months. The optimal time for calving is in the spring. Be sure to include a veterinarian to determine the ability of individual individuals to reproduce and check for pregnancy.Hereford cows rarely miscarry, except in cases of too early pregnancy testing (when less than two months have elapsed after mating) and improper diet of the heifer.

It is recommended to keep calves not in a separate stall, but together with their mothers. The bedding needs to be replaced daily with a clean and dry one. Cows with suckling calves are shy - they shy away from loud noises and unexpected jerks. During the fattening period of calves, it is not recommended to let strangers into the barn, who can scare the cows.

Diseases and their treatment

Hereford cattle are known for their good he alth and longevity. In calves, there are often cases of umbilical hernia, which is why young animals gain weight worse. In case of poor weight gain, such calves are culled.

With a sharp change in conditions of detention, poor-quality care, in severe frosts, Herefords develop bronchopulmonary diseases and digestive disorders. If the calves are bought and brought from another place, it is important to provide the usual diet, a warm, dry room, without drafts and high humidity. Pathologies are treated exclusively by a veterinarian.

Distribution in the world

Today, Hereford cattle is common on all continents. They are bred not only in America, Brazil, South Africa, but also in Asia, Russia, Canada, Israel and Japan. On the territory of Russia, the Hereford breed is common in Bashkiria, Krasnoyarsk, Stavropol and Altai regions, in Siberia, on Sakhalin. The World Hereford Union is based in the UK, followed by the American Hereford Association.

Hereford cattle are prized for their meat quality, endurance and body weight. Marbled meat is expensive, which justifies the cost to farmers to feed and maintain the animals. Therefore, cows of this breed are bred worldwide.

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