Hereford ?

tncattle

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Joined
Jan 25, 2007
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Tennessee
how do Herefords do at the sale barn? Also, y'all that have Hereford beef butchered and processed how do you rate for taste?
 
Herefords take a knock at the sale barn, a red hide thing. I'm sure there is more to the knock than the red hide, marbling factor, or the lack of, is one I'm sure. Horns take a knock also. But you can't beat their temperment.

Just butchered a steer, grained him up for 90 or so days, hung for 14 days..... I couldn't be happier with the tenderness, taste and quality.

Alan
 
Around here it depends on the salebarn. The closest one they really take a beating, the one closer to KS they aren;t docked so that you would notice. For taste and marbling they're every bit as good as the Angus we've butchered. We only gtrain them for 45 days or so when we pull them off of pasture.
 
Ultimately you gotta like what your looking at. If Hereford floats your boat, raise them and then find a market for what you raise.

I know the salebarn pays a premium for black cattle, but I don't let the salebarn dictate what I do.
 
When I work for my grandpa in kansas the herefords do just fine as any other typical cow going threw and like Dun said its not really a noticable dock.
 
We have herefords and angus, don't see a difference in price here. As far as the beef goes, between angus and hereford anyway, it has more to do with the animal quality than the breed. Once you get the hide off you won't be able to tell the difference in the meat of two comarible animals.
 
Here red cows take a hit as blacks rule the market. White faced cattle both red and white do quite well. I've never really been able to tell any difference between between a grain fed cow once the hide is off. Best meat I ever had came from a red pseudo-horned "cull" multi-bred heifer that was crazy.
 

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