Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Beginners Board
Cattle breeds as it relates to the Food Industries
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Sir Loin" data-source="post: 377958" data-attributes="member: 5601"><p>VanC,</p><p></p><p>Re:</p><p></p><p>From my grandfather and father and logic dictates it, as the Hereford has still retained their high milk quality. (butter fat)</p><p>And it is that butter fat in the milk that allows Hereford to make claim to the excellent weight gains in their calves.</p><p></p><p>In my grandfather's time, if you owned a cow, you owned a Hereford because she gave a fair amount of milk with plenty of butter fat to make butter, she was hardy yet dossal so grandma could milk her and she would provide you with a good calf a year for meat. And most people bred them mainly for their milk while at the same time ranchers were breeding them mainly for the beef industry because of their high quality milk.</p><p></p><p>My father was a dairy farmer all his life and he had several Herefords in his herd and said they milked out just as good as his Guernseys and Jerseys, although they were mainly kept for their calves to be eaten or to be sold as beef.</p><p></p><p>If you want more of a scientific answer, I will have to look for it. But I don't know of anyone who has done a genealogical study on Herefords.</p><p>SL</p></blockquote><p></p>
[QUOTE="Sir Loin, post: 377958, member: 5601"] VanC, Re: From my grandfather and father and logic dictates it, as the Hereford has still retained their high milk quality. (butter fat) And it is that butter fat in the milk that allows Hereford to make claim to the excellent weight gains in their calves. In my grandfather’s time, if you owned a cow, you owned a Hereford because she gave a fair amount of milk with plenty of butter fat to make butter, she was hardy yet dossal so grandma could milk her and she would provide you with a good calf a year for meat. And most people bred them mainly for their milk while at the same time ranchers were breeding them mainly for the beef industry because of their high quality milk. My father was a dairy farmer all his life and he had several Herefords in his herd and said they milked out just as good as his Guernseys and Jerseys, although they were mainly kept for their calves to be eaten or to be sold as beef. If you want more of a scientific answer, I will have to look for it. But I don’t know of anyone who has done a genealogical study on Herefords. SL [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Beginners Board
Cattle breeds as it relates to the Food Industries
Top