Last Modified: 2012-11-26
crossbreeding to improve carcass quality and milking ability
docile and fast growing cattle with good beef quality.
distinctive red body color with white head/accents
truly rectangular shape with a short, broad head and wide set eyes
early maturity, adaptability, mothering ability, reproductive performance, hardiness, good disposition, feed conversion, and longevity.
producing carcasses that grade Choice
Developed from a recessive gene found in black angus cattle
color is white to cream
high carcass yield
one of the oldest breeds of cattle in the world.
white to steel gray in color
extensive and well-defined muscling.
body not well proportioned
color varies from pale gold to dark reddish brown(head is usually white)
all-purpose crossing with smaller breeds
good weight growth and carcass yeild
hardiness and adaptability.
excellent feed efficiency, adaptability and high carcass yield
very LEAN(meat is tender)
red or golden colored
duel purpose-large bull /cows milk
oldest and most genetically pure of all European breeds
Hair is thick and often curly
Very high maternal traits
dual purpose breed producing both good quality milk and beef
offspring are highly predictable and uniform
fertility, mothering ability, gentle disposition, and lower fat content
hump on their back and long floppy ears
colors are solid gray or solid red
remarkable adaptations for SURVIVE
ability to sweat freely
five-eighths Shorthorn and three-eighths Brahman
ease of calving, good mothering ability and abundant milk supply.
5/8 Angus(superior carcass qualities.)
resistant to heat and high humidity
Simmintol X Brahman
very docile disposition
heat and insect tolerance, hardiness and excellent foraging
Hereford, Shorthorn and Brahman cattle
Six Essentials - Weight, Conformation, Milking Ability, Fertility, Hardiness and Disposition.
Bison X any breed cattle
hardiness, foraging ability, calving ease, and meat quality
fertility, milking ability, and ease of handling from the bovine
massive double muscle structure
not used often bc of muscle-difficult to calf
color-blue and white
White or grey
Low fat / cholesterol
meat tender and flavorful.
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