There is no "best" breed of beef cattle, no matter where you live. All breeds have their faults, and have characteristics that may be better or worse than another. "Best" breeds go according to (and pretty much only) to one's entitled opinion. Best breeds go according to what one prefers over another, whether its colour, mothering ability, forage convertibility, carcass qualities, size, uniqueness, or what works best for them in their area. "Best" breeds also depends on what requirements are for a particular ranch or farm based on vegetation quantity and quality, soil type, terrain (rugged and mountainous or smooth and slightly hilly), climate type (hot and humid versus cold and dry), market demands, and how cattle are going to be managed on that farm or ranch. For instance, some people think that Angus and Hereford are better than all other breeds. Other folks will think that Beefmasters or Brangus cattle are the better breeds in comparison to Angus or Charolais. Also, Angus could be the best breed for one area of the country or world, but in another part, Angus is either unheard of or a really poor choice. The possibilities go on, and so do the opinions.
That is a matter of individual taste and what the cattle are fed prior to slaughter. Some people like Angus; others like Simmental. Still others like cross-bred cattle. But in reality, when the hide comes off, they all look (and taste) pretty much the same.
The best cattle for beef are those that are between the ages 6 months and 2 years of age, however cattle can still be slaughtered for beef when they are around 4 years of age. But typically the younger the animal, the more the meat is supposed to be. Most beef cattle (steers and heifers) are slaughtered between 15 and 26 months of age.
Grass-fed beef typically needs to be hung for a week or so longer than carcasses that are from grain-fed cattle, simply because cattle finished on grass are leaner and have a different type of fat than those that are grain-fed. The type of grain used to finish cattle can also affect taste. Barley-fed beef may be a little stronger-tasting than corn-fed beef, for instance.
As for breed, that is a matter of individual taste and what these certain breeds are fed prior to slaughter. It also depends on how well a certain breed is able to finish in a certain amount of time and what the carcass quality is. Angus beef is quite popular (but only due to highly successful marketing techniques), but beef from other cattle like Jersey, Brown Swiss and Holstein are just as good and desirable if finished properly as any other beef breed. Generally though, once the hide comes off they all look and taste the same.
The best beef cows are cows that are literally low-maintenance and wean off a good-sized calf that's around 60 to 65% of their weight. These cows should be conformationaly and structurally correct, able to thrive off of grass and hay alone with little to no supplementation, easy calving, good mothers, relatively good milking (they don't have to be like dairy cows, but give milk enough for a good-sized calf at weaning), and able to come back into heat and get settled again quite easily after two to three months after calving.
Choosing the top beef breeds is based on opinion, since there really is no best breed, however, here are the current most popular beef breeds in North America (not in order):
- Angus
- Hereford
- Charolais
- Red Angus
- Simmental
- Limousin
- Brahman
- Gelbvieh
- Shorthorn
- Salers
No cow is best. No breed is best. That's the bottom line. It's all up to a person's personal preferences and choices and opinions based on experience or what their other peers have told them or had them try. Besides, when you take off the hide they (the cows) look all the same.
Though there really are no best beef cattle, the best ones are those that have efficient forage-convertibility, great average daily gains, excellent carcass merits (cutability, marbling, meat-to-fat ratio, rib eye area), and are healthy.
As for a beef cow-calf breeding herd, the best breeding herd you can have are those animals that are highly fertile (able to breed back quickly and catch quickly; bulls have high libido), have good milking ability, great mothering ability, excellent forage convertibility (are able to get fat on grass alone), great calving ease, ability to thrive on minimal management (no supplementation, pampering, etc) good health and freedom from genital defects, and consistently raise good to above-average calves.
That all depends on where you live.
I believe it is the following: Angus Brahman Hereford Red Angus Charolais Limousin Simmental Maine Anjou Gelbvieh Salers Shorthorn
The natural habitat of Scottish Highland cattle is in rough hillside and natural wetland. The HIGHLAND COW preferes the habitat of woods and forests and represents the last of the true ecolological bovines. It has been demnonstrated that grazing Highland cattle can increase flora and faun by ten fold! They browse everything uniformally, where other breeds must eat only high quality forages to allow for their fast growth and increased mass. The result is fields of weeds, due to over grazing of single species.See also Aurochs, Heck Cattle, Diarmid Cattle, Galloway cattle, and Bazadaise Cattle.
No. They get paid less than the average office worker for all that food that they produce. The markets have everything to do with how a farmer gets paid at the end of every season, and usually what they get paid for the grain they produce isn't enough to cover the costs for fuel and fertilizer for their crops. In the production of beef cattle, beef producers don't get even close the pay they deserve when selling their cattle. The prices have been so low the past ten years that most, without an outside job, are always in debt. The funny thing is is that the retail price for a slab of beef never changes, it always remains the same no matter how low or how high cattle prices are for that week. The meat packers are actually the ones that are getting the most money from cattle, but not the cattle producers who the meat packers rely on to give them a constant supply of cattle to slaughter.
In the US ten Kerry cattle would be almost impossible to buy at any price. There are only about sixty head of Kerry cattle in the nation owned by about ten different families and none are offered for sale, and nobody would be lucky enough to get ten.
Because taste is so difficult to justify, these are MY favorites (in no particular order); others may disagree. Beef stew, roast beef, roast pork loin, roast pork shoulder, pork chops, whole chicken, BBQ chicken, BBQ beef, BBQ beef ribs, Mexican-style chicken, corned beef and cabbage, and corned beef hash.
Most dog breeds in the coon hound's size range live ten to twelve years..Generally speaking, the smaller breeds live slightly longer than large breeds.
Smaller is better for dogs, with larger breeds rarely averaging beyond ten years. The small breeds have an average of 15 years.
New Zealand
Beef bones as they are more developed and give better flavour for the stock. For a strong stock par roast bones in a hot oven for about ten minutes. The caramelisation process gives a more richer fuller flavour.
There are more than 10 cattle producing counties east of the Mississippi. Tennessee and Kentucky have the most counties.
There are ten breeds of buffaloes in india. The most important breeds of buffaloes with high yield of milk are as follows: 1) Murrah 2) Mehsana 3) Surti
Depending on how many cattle are being inseminated at one time......from one to ten around $35.00 each.......From ten to under fifty the cost drops considerably to $27.00 each and over a hundred @ $14.50 each