Nations all over the world boast of the various breeds, species and varieties of cattle they have. These types range from beef specialties, dairy cattle, farm oxen as well as those put into a myriad of other effective uses. Ireland is well known for some of the most desired beef cattle species around the world most notably the Irish red cattle, which has put Northern Europe on the spotlight for more than 8000 years.
Made in America for the Americans, but significantly applied by the people of Ireland, the breed bears the best beef cattle genetics known in the world. This genetic modification was designed to have the performance standards recommended by the cow meat processing sector in the United States. The successful development of these ungulates took almost half a century. The progressive thinking plan for these gene types was combined with instructions demanding that animals attain an impressive performance criteria so as to remain in the Irish Reds foundation blood. This resulted in superlative feed proficiency, improved fertility and above all, spectacular performance.
Maurice Boney, in 1960, began and dedicated himself to the process of coming up with this breed becoming one of the great agricultural icons of Ireland. He goes down in history as the pioneer and champion of unmatched and most genetically powerful cattle today. His main aim was to provide a solution to the increasing demand for better and efficient beef producers not only in Ireland but Worldwide.
The genetic makeup of the animals is bred to pass on genetic qualities for viability, production and notably an outstanding quality in beef produce. Their superior genetics originate from a cautiously verified, tightly controlled and a timely linear breeding program.
The heifers originate from beef Friesian genotypes with parts of their blood content coming from the ancient Aberdeen Angus traits which are then added to plain parts of the hardworking females. In this process, the excellent commercial females were designed.This was before the Friesian sires found in Ireland were imported to make up the outstanding carcass qualities essential in developing the best beef producers.
By 1971, Maurice locked the herd books containing essential information about the breeding process. For instance how to specialize Friesian blood in the Irish cows and give them protection. The process that produced the Irish cattle was successful due to the great amount of time spent and the many tests that were involved in the development process. This process mainly considered the satisfaction of US beef sellers and buyers. Several elements such as softness, marbling, and tastiness of the product were some of primary qualities considered in coming up with the final product.
The Reds of Ireland are serviceable, thorough in structure, and to a great extent, cut on the reliance on labor.
These animals offer dependable and predictable beef gene combinations which are used to produce similar qualities of cattle in America.In an effort to protect the purity of the breeds, its founder Maurice used secure trademarks.
The founder gives many reasons as to why the cattle are preferable such as, purity of their genetics, formidable concentration of genes, their fertile nature, great carcass quality, marketability and their adaptability to various environments.
Made in America for the Americans, but significantly applied by the people of Ireland, the breed bears the best beef cattle genetics known in the world. This genetic modification was designed to have the performance standards recommended by the cow meat processing sector in the United States. The successful development of these ungulates took almost half a century. The progressive thinking plan for these gene types was combined with instructions demanding that animals attain an impressive performance criteria so as to remain in the Irish Reds foundation blood. This resulted in superlative feed proficiency, improved fertility and above all, spectacular performance.
Maurice Boney, in 1960, began and dedicated himself to the process of coming up with this breed becoming one of the great agricultural icons of Ireland. He goes down in history as the pioneer and champion of unmatched and most genetically powerful cattle today. His main aim was to provide a solution to the increasing demand for better and efficient beef producers not only in Ireland but Worldwide.
The genetic makeup of the animals is bred to pass on genetic qualities for viability, production and notably an outstanding quality in beef produce. Their superior genetics originate from a cautiously verified, tightly controlled and a timely linear breeding program.
The heifers originate from beef Friesian genotypes with parts of their blood content coming from the ancient Aberdeen Angus traits which are then added to plain parts of the hardworking females. In this process, the excellent commercial females were designed.This was before the Friesian sires found in Ireland were imported to make up the outstanding carcass qualities essential in developing the best beef producers.
By 1971, Maurice locked the herd books containing essential information about the breeding process. For instance how to specialize Friesian blood in the Irish cows and give them protection. The process that produced the Irish cattle was successful due to the great amount of time spent and the many tests that were involved in the development process. This process mainly considered the satisfaction of US beef sellers and buyers. Several elements such as softness, marbling, and tastiness of the product were some of primary qualities considered in coming up with the final product.
The Reds of Ireland are serviceable, thorough in structure, and to a great extent, cut on the reliance on labor.
These animals offer dependable and predictable beef gene combinations which are used to produce similar qualities of cattle in America.In an effort to protect the purity of the breeds, its founder Maurice used secure trademarks.
The founder gives many reasons as to why the cattle are preferable such as, purity of their genetics, formidable concentration of genes, their fertile nature, great carcass quality, marketability and their adaptability to various environments.
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