Today there are many types of cattle cattle. Meat breeds of bulls occupy an important place in this list. After all, high-quality and lean meat is becoming increasingly popular. Therefore, breeders responsibly approach the choice of breed for breeding. Consider several well-known breeds of meat direction.
The breed was bred in the eighteenth century in the territory of Hereford County. In Russia, these bulls in the meat industry became known since 1928. Among the cattle meat breeds, the Herefords are the most popular and often met.
They are distinguished by a high level of productivity, as well as a powerful body and easy adaptation to various climatic habitats. The suit has a reddish color with a white head and loin.
Weight ranges from 850-1000 kilograms. The calf mass at birth is 30-35 kg, increasing over the year to four hundred kilos of live weight. Slaughter weight - 60-65%. It is noteworthy that the resulting meat in cooking is proudly called "marble" and is considered one of the most delicious in the world.
Stateless form and meat quality without loss are transmitted at the genetic level between generations. Bulls are resistant to heat and cold, thus avoiding stagnation in the winter.
This bull meat direction also comes from England. The breed originated in the sixteenth century by crossing Dutch and local cattle. On the territory of Russia were imported from the first half of the twentieth century.
The Shorthorn bulls have a loose body constitution. Wool is found in various shades: from white to red-motley. Adult males weigh about 850-1200 kilograms, being born with a mass of 27-35 kg. They are characterized by a large daily increase, which sometimes amounts to about one and a half kilos.
Slaughter output at a high level, often reaches 70 percent. In the care is quite whimsical and fastidious, but valued for its fleshy and high cost.
Began its history in France and divorced from the eighteenth century. It was derived from the work of breeders on the improvement of the cream color. Sementhal and Shorthorn breeds took part in the creation of the breed.
Grown male has impressive forms and weighs 1000-1500 kg. Such figures should not be surprising, because at birth the mass of calves is 60 kilos. Daily growth starts from a kilogram, so by the year such a goby weighs about 500 kg.
Slaughter weight is 60-67 percent. Farmers love to breed this breed, as it does not require special attention and specific conditions of detention. A distinctive feature is the late age of accumulation of internal and subcutaneous fat. Therefore, the meat of the males is amazingly tender and healthy.
It was launched in Scotland and is very common throughout the world. These bulls are most often found in Argentina, New Zealand, Canada and the USA. Also in demand in Russia and the CIS countries.
Despite its large weight, this breed of meat direction has a rather compact body with a deep, wide body on low limbs. The muscles of the animal are developed extremely well, which is perfectly visible in the photo.
The weight of an adult individual is 850-1050 kilograms, being born with a relatively small mass of up to 25 kilos. By the time of weaning, the mother is gaining up to two hundred kg of live weight, where the daily increase is about 800 grams. Slaughter carcass yield reaches seventy percent.
The meat of this bull is very juicy, precocious and has high meat quality indicators. To obtain marble meat, the owner of such a bull will have to pay due attention to the sleeping area and provide the animal with abundant food.
This breed is bred in the mountains of Central France. Originally divorced as a traction force for work in agriculture. In the modern world, divorced exclusively for meat and valued for its unpretentious and appeasable. Bulls are bred on five continents, in 25 countries.
At birth, weigh up to 40 kg. During weaning from the mother reach a mass of three hundred kilograms, without requiring additional bait. Daily gain is a kilogram. The animal has a compact body, resembling a rectangle. Wool around the perimeter has a red tint. Slaughter yield 60%.
The Kazakh breed was bred in the thirties of the 20th century on the collective farms of the country of Kazakhstan by crossing the Kazakh, Kalmyk cattle with the Hereford breed. Officially, its history began in 1950.
The animal has a typical body. The main color of the suit is red, but with a lot of white areas. The peculiarity is that in the summer period the wool is short and smooth, and in the winter - long and curled in places.
Early ripeness is peculiar to these bulls: by one and a half years their weight reaches 500 kg. Adult males weigh 850-1000 kg, of which slaughter output is at least 55 percent.
Kalmyk meat breed originates 350 years ago from remote areas of Mongolia. It was bred as a result of numerous experiments to increase the quality of cattle.
The bull has a strong, powerful, but symmetrical constitution. Coat color varies from red to red with white impurities. Animals are well assimilated by various food crops, without losing their muscle mass either in heat or in cold.
Up to two years, gaining half of its maximum mass, which is 750-900 kilograms. Slaughter yield reaches 60 percent of the total weight. Meat is considered very tasty and nutritious. This fact explains the frequent use of these bulls when crossed with other breeds to improve their meat performance.