Different breeds in USA and Australia

[Jbrazel]

Hi all. I'm from Australia and wondering what the popular breeds of cattle are over there and how they differ here. Thank you.

 

[alacowman1]

Hi all. I'm from Australia and wondering what the popular breeds of cattle are over there and how they differ here. Thank you.

Angus..and they have been bred up and down and sideways…

 

[Travlr]

Hi all. I'm from Australia and wondering what the popular breeds of cattle are over there and how they differ here. Thank you.

In the United States we are laboring under an edict that dictates the color of a cow.

Yup, that's right... our prices are dependent on color and not quality. We have something called "Certified Angus Beef", and it's only black animals that can qualify. Black calves get a "premium" price... which means any other animals get a discount price regardless of quality. Of course that's the cynical take on it, because there is some quality involved, but the color thing gets poor calves more money than they should get and most animals of the same quality are going to get similar prices except for the black premium. So that means every breed that wasn't originally black has polluted their genetics with black Angus genetics. We now have registered cattle that are mixes of breeds.
It's a mess with a lot of downside and no good way to fight it.

 

[Ky hills]

Black Angus are the most common breed here, then Hereford and Simmental are fairly popular too. American Simmentals are commonly black, some with some white on their faces, some are solid red or red with white on the face.
Charolais seem to be making a bit of a comeback too.
In the southern US, Brahman and Brahman cross cattle are commonly used due to superior heat tolerance.

 

[Jbrazel]

Angus..and they have been bred up and down and sideways…

Haha that's a bit similar to Aus

 

[Jbrazel]

In the United States we are laboring under an edict that dictates the color of a cow.

Yup, that's right... our prices are dependent on color and not quality. We have something called "Certified Angus Beef", and it's only black animals that can qualify. Black calves get a "premium" price... which means any other animals get a discount price regardless of quality. Of course that's the cynical take on it, because there is some quality involved, but the color thing gets poor calves more money than they should get and most animals of the same quality are going to get similar prices except for the black premium. So that means every breed that wasn't originally black has polluted their genetics with black Angus genetics. We now have registered cattle that are mixes of breeds.
It's a mess with a lot of downside and no good way to fight it.

That's interesting. Thanks for taking the time to answer. Here black is definitely the favourite seller but it's not quite like that. So are you saying with the "Certified Angus beef" any black cattle sell for that. For example a black Simmental.

 

[Jbrazel]

Black Angus are the most common breed here, then Hereford and Simmental are fairly popular too. American Simmentals are commonly black, some with some white on their faces, some are solid red or red with white on the face.
Charolais seem to be making a bit of a comeback too.
In the southern US, Brahman and Brahman cross cattle are commonly used due to superior heat tolerance.

that's pretty similar to here. Angus are most popular then Hereford, but they are on a decline. Then wagyu have recently shot up and there are a fair few of them about now. And then we have some shorthorn Charolais Droughtmaster Charbray Brangus ect. Here crossing Brahmans with British or Euro breeds is pretty popular. And as you head further north you get purebred brahmans. Simmentals are not that popular here though

 

[Jbrazel]

 

[Brute 23]

Brahman and Brahman crosses in the South.

 

[Warren Allison]

That's interesting. Thanks for taking the time to answer. Here black is definitely the favourite seller but it's not quite like that. So are you saying with the "Certified Angus beef" any black cattle sell for that. For example a black Simmental.

To be eligible for CAB status, cattle must first pass visual appraisal to qualify as "Angus type." Each steer or heifer must have a predominantly black hide ( 51%) with no other color behind the shoulder, above the flanks, or breaking the midline, excluding the tail.
Color is just the first hurdle, as an easy way to start the sort on those that will get railed off for further evaluation. As the hide is removed, these animals are marked with an "A" stamp on the hindquarter or a purple food-grade ink on the hock. They'll still have to pass 10 carcass specifications to be graded CAB.
Recent packing plant studies show 80.2%% of the A-stamped cattle that didn't make CAB had insufficient marbling. Marbling has always been the No. 1 barrier to cattle being accepted into the brand, and it's also the major contributor to flavor and juiciness.
The other most common reasons most black cattle don't qualify for CAB are too heavy hot carcass weights, too big of ribeyes, and backfat thickness exceeding 1 inch.
Here are the 10 requirements for CAB brand.

1. Modest or higher marbling
2. 10- to 16-square-inch ribeye area*
3. 1,100-pound hot carcass weight or less
4. 1 inch or less fat thickness
5. Medium or fine marbling texture
6. 30 months of age or younger
7. Superior muscling
8. No neck hump exceeding 2 inches
9. Practically free of capillary rupture
10. No dark cutters

 

[Travlr]

That's interesting. Thanks for taking the time to answer. Here black is definitely the favourite seller but it's not quite like that. So are you saying with the "Certified Angus beef" any black cattle sell for that. For example a black Simmental.

Simmental were once red with white. Now most of them are black. You can probably guess where the black comes from. No one knows what black cattle are Angus anymore, because there are black versions of just about every breed. Even Charolais and Hereford have succumbed to the black hide artificial market by developing black hided cattle.
And not a lot of people give much thought to what it's doing to cattle here. I've seen your cattle and I've seen European cattle... and there's no doubt we are lagging behind.

 

[Jbrazel]

To be eligible for CAB status, cattle must first pass visual appraisal to qualify as "Angus type." Each steer or heifer must have a predominantly black hide ( 51%) with no other color behind the shoulder, above the flanks, or breaking the midline, excluding the tail.
Color is just the first hurdle, as an easy way to start the sort on those that will get railed off for further evaluation. As the hide is removed, these animals are marked with an "A" stamp on the hindquarter or a purple food-grade ink on the hock. They'll still have to pass 10 carcass specifications to be graded CAB.
Recent packing plant studies show 80.2%% of the A-stamped cattle that didn't make CAB had insufficient marbling. Marbling has always been the No. 1 barrier to cattle being accepted into the brand, and it's also the major contributor to flavor and juiciness.
The other most common reasons most black cattle don't qualify for CAB are too heavy hot carcass weights, too big of ribeyes, and backfat thickness exceeding 1 inch.
Here are the 10 requirements for CAB brand.

1. Modest or higher marbling
2. 10- to 16-square-inch ribeye area*
3. 1,100-pound hot carcass weight or less
4. 1 inch or less fat thickness
5. Medium or fine marbling texture
6. 30 months of age or younger
7. Superior muscling
8. No neck hump exceeding 2 inches
9. Practically free of capillary rupture
10. No dark cutters

Yes ok that is quite interesting. Thanks for explaining. So would the ones that fail the carcass requirements still be sold by the farmer for the same amount? Because you obviously can't tell how good the marbling is when you buy a live beast. Also do yous like how the black is what sells for the CAB or do yous wish it was different and was more bought on the quality of cattle not colour.

 

[Ky hills]

Simmental were once red with white. Now most of them are black. You can probably guess where the black comes from. No one knows what black cattle are Angus anymore, because there are black versions of just about every breed. Even Charolais and Hereford have succumbed to the black hide artificial market by developing black hided cattle.
And not a lot of people give much thought to what it's doing to cattle here. I've seen your cattle and I've seen European cattle... and there's no doubt we are lagging behind.

Yes individuals are breeding "black" Hereford and "black" Charolais, but neither the American Hereford Association or the American International Charolais Association recognizes the black cattle. The "black" Hereford promoters started their own "breed" registry.
I agree wholeheartedly that US cattle have been negatively impacted by the black hided craze. So many good herds were sold out or bred out and lost because of it.
I'm not anti Angus I like Angus cattle, but I don't like the direction that the breed has taken, I believe that is why Simmental and Charolais are making somewhat of a resurgence.

 

[Travlr]

Yes individuals are breeding "black" Hereford and "black" Charolais, but neither the American Hereford Association or the American International Charolais Association recognizes the black cattle. The "black" Hereford promoters started their own "breed" registry.
I agree wholeheartedly that US cattle have been negatively impacted by the black hided craze. So many good herds were sold out or bred out and lost because of it.
I'm not anti Angus I like Angus cattle, but I don't like the direction that the breed has taken, I believe that is why Simmental and Charolais are making somewhat of a resurgence.

I don't have a problem with Angus as a breed. Some were superior cattle at one time, and I'm sure there are good ones today. But the CAB marketing program has hurt the industry. It's probably the most brilliant marketing strategy I've ever seen considering what it cost and the influence its had... and the money it made for those selling it. But it has also had some of the worst unintended consequences.

 

[Ky hills]

I don't have a problem with Angus as a breed. Some were superior cattle at one time, and I'm sure there are good ones today. But the CAB marketing program has hurt the industry. It's probably the most brilliant marketing strategy I've ever seen considering what it cost and the influence its had... and the money it made for those selling it. But it has also had some of the worst unintended consequences.

Yeah, the CAB marketing has been successful but too much so. It's hurt things in the long run. There are some real good Angus out there, but not every Angus is a superior one, and unfortunately a lot of times the black hide outweighs quality.
Then it looks like now the trend in Angus is to become Wagyu and that's not going to help much.
Angus should have a quality carcass without breeding for extremes in marbling, that is going to further degrade the maternal quality.

 

[Warren Allison]

Yes ok that is quite interesting. Thanks for explaining. So would the ones that fail the carcass requirements still be sold by the farmer for the same amount? Because you obviously can't tell how good the marbling is when you buy a live beast. Also do yous like how the black is what sells for the CAB or do yous wish it was different and was more bought on the quality of cattle not colour.

ALL non black cattle, and 80% of all black cattle. do not qualify for the CAB premium. CAB IS based on the quality of the animal...only the top make that grade. People will pay a little more for a black calf that COULD possibly make CAB at slaughter, than they will a red, or any other calf that has NO chance of fetching the CAB premium. The further down the chain they go, the more apparent it becomes as to which black calves have the potential to make CAB. You might trailer wean 40 six mos old black calves and they will all bring more than the off colored ones of the same quality. A backgrounder buys them, and conditions them for a while, before he sends them on to feed lots. Not all of the black stockers he bought will bring a premium when a feeder gets them.. Then, when they are sent to a processor, 80% of those won't make it.

 

[Jbrazel]

Simmental were once red with white. Now most of them are black. You can probably guess where the black comes from. No one knows what black cattle are Angus anymore, because there are black versions of just about every breed. Even Charolais and Hereford have succumbed to the black hide artificial market by developing black hided cattle.
And not a lot of people give much thought to what it's doing to cattle here. I've seen your cattle and I've seen European cattle... and there's no doubt we are lagging behind.

Yeah wow that's not good. Hopefully there will be a change in the market. Because it's a bit sad too see every thing have a black version now.

 

[Jbrazel]

Yes individuals are breeding "black" Hereford and "black" Charolais, but neither the American Hereford Association or the American International Charolais Association recognizes the black cattle. The "black" Hereford promoters started their own "breed" registry.
I agree wholeheartedly that US cattle have been negatively impacted by the black hided craze. So many good herds were sold out or bred out and lost because of it.
I'm not anti Angus I like Angus cattle, but I don't like the direction that the breed has taken, I believe that is why Simmental and Charolais are making somewhat of a resurgence.

Yeah wow that's not good too see. Their is no black versions of anything over here really except some Simmental which aren't that popular here. I suppose that they are just crossed with Angus to get blacks. Hopefully coloured cattle make a comeback over there.

 

[Jbrazel]

ALL non black cattle, and 80% of all black cattle. do not qualify for the CAB premium. CAB IS based on the quality of the animal...only the top make that grade. People will pay a little more for a black calf that COULD possibly make CAB at slaughter, than they will a red, or any other calf that has NO chance of fetching the CAB premium. The further down the chain they go, the more apparent it becomes as to which black calves have the potential to make CAB. You might trailer wean 40 six mos old black calves and they will all bring more than the off colored ones of the same quality. A backgrounder buys them, and conditions them for a while, before he sends them on to feed lots. Not all of the black stockers he bought will bring a premium when a feeder gets them.. Then, when they are sent to a processor, 80% of those won't make it.

Yeah ok. So they will pay a bit more for the chance to make more money out of it. The breeders will breed black cattle to be able to get a bit more money just due to the colour of their cattle.

 

[MurraysMutts]

@Jbrazel I'm a bit surprised at the lack of Murray Grey cattle in Australia.
The percentages u posted they are at the bottom of the list. Interesting considering Australia was the breeds origination wasn't it?