The most popular meat breeds cows

As before, today cow meat breeds are very popular and in demand in the meat industry. What breeds exist, what meat characteristics they differ in - read about it in our article!

Hereford

A characteristic feature of Hereford - a large amount of muscle mass, which creates a feeling of squat animal. The maximum meat yield is 70%, the minimum - 58%. Fatness in these cows persists even to old age, therefore, it is possible to slaughter this breed for meat even at a more adult age, for example, even at 5-6 years old.

Daily weight gain of such a cow is from 800 to 1500 grams per day. Such a record weight gain is typical mainly for bulls, heifers gaining a maximum of 1200 grams per day. Adult bulls of Hereforda weigh about 1350 kg, heifers - up to 850 kg.

The flavor characteristics of meat are high, the muscle fiber structure is dense, in calves it is not watery, with moderate fat content. The ideal age of an adult cow for slaughter is from 1.5 to 3 years. Older animals are gradually gaining muscle stiffness. When fattening for meat, make sure that the diet of the animal does not contain strongly smelling food waste (after all, Herefords are omnivorous). Otherwise, the meat will be "stuffed."

Aberdeen-Angus

Very popular for slaughtering breed. Aberdeen-Angus adult goby weighs about 950 kg, and heifer - up to 550 kg. Small, but very productive cows, meat output from the carcass of which is 60%. The precocity of individuals explains the saturation and density of muscle mass. The fat layer is thin, and the bone content in the carcass is only 17%.

The average daily gain of the Aberdeen-Angus cow sometimes reaches 1300 grams, a moderate figure of 800-900 grams. Bychkov is usually slaughtered at the age of 16 months, and cows - after 2 years, but still it is better to stick to the slaughter rate at one and a half years.

Charolais

Charolais goby is a favorite breed of animal for bacon production. Their meat is traditionally considered one of the most delicious in the world. The main plus is a uniform combination of muscles and fat. However, when an individual is culled, a decrease in the taste of meat can be observed. This applies to individuals with sagging shoulders and a soft back.

The bull is fed up to the weight of 1200 kg, the cow - up to 700 kg, then the weight gain stops. Calves weigh up to 45 kg at birth. The daily weight gain of Charolais bulls is 1500 grams, which is a very high figure. Meat yield from carcass - 70%.

Ukrainian meat

Ukrainian meat gives an excellent muscular yield - 64%, of this amount, the first grade is about 40%, the highest - 16%, the rest falls to the second grade. Excellent daily gains in Ukrainian meat bulls - up to 1000 grams per day. At one and a half years, an adult male will weigh about 550 kg and even more. Not only Ukrainian meat is used, but also leather. The economic advantage of this breed is very high.

Thanks to omnivorous, such cows are convenient to fatten. But it is necessary to control the amount of strongly smelling feed, since muscle tissue tends to absorb feed odors. The weight of Ukrainian meat is gained quite intensively, the meat in taste is very high, soft and not very fat.

Znamenskaya

Znamenskaya breed is rather miniature, but that doesn’t stop appreciating it for tasty meat. Heifers gain weight up to 550 kg, and bulls - up to 700 kg. However, the daily weight gain is at the level of 700-900 grams, that is, quite high. Both meat and leather of the Znamenskaya breed of cows go to industrial production. Shoes are made of leather, bags. Even the skins are used to make souvenirs and clothing.

The meat of Znamensky is tender, tasty, completely nonfat (due to the steppe climate prevailing in the places where the majority of these cows live in Ukraine). Like other meat breeds, Znamenskie are slaughtered at the age from 1.5 years to 2-3 years. Calves are slaughtered upon reaching a weight of 100 kg.

In our review, we looked only at the most popular and readily available breeds of cows for meat, but these cows are much more! You can get additional information by reading other articles in the "Cows and bulls" section of our website.