People who raise beef for a living are usually experts regarding what it takes to breed the highest quality stock to insure profitability. They look for animals that mature quickly and produce the highest ratio of salable beef per head off stock on hand. This ratio advantage is what convinces many to purchase Irish black cattle and integrate them into their current herds.
Improvements to the herd will be noticeable with the first calving because the off spring will carry the genetic markers of the bull. A single bull from this breed is able to service a herd of over a hundred cows in one season. These bulls are exceptionally fertile and can remain working for up to ten years.
The heifers generally weigh around seventy pounds at birth with the males weighing five to seven pounds more. Calves mature to slaughter tenderness within thirteen months and the carcasses contain less fat and excellent marbling for flavorful cuts of meat. The carcass will provide large butts and rib eye steaks up to fourteen inches across. Ranchers can expect dressing percentages between sixty four and sixty seven percent.
If you plan to increase the size and quality of your herd obtaining one bull and six or seven cows will prove to be effective for short term strategies. The bull and cows will provide very successful mating results and whatever breeding stock you have will produce calves from the new bull. Heifers mature quickly and will pass through estrous the first year and be ready for breeding the next season. The cows deliver without help and the calves are quick to gain their feet and begin nursing.
Their medium size allows ranchers to spend less money on feeding the herd and this in turn allows them to raise larger herds overall. The high quality of the carcass cuts provides a better return on the initial investment made and also provides the opportunity to enlarge the breeding stock herds without cutting profits on the market.
Additionally important to raising this breed of stock is that they are very adaptable to the environment they habituate. They have shown the ability to thrive in over twenty two of the fifty states in America. Breeders in the high altitudes up to twelve thousand feet above sea level have reported absolutely no cases of brisket disease among their herds.
This breed was formulated in the 1960's by Maurice Boney. He imported three Friesian bulls from Europe and began the process of developing what he perceived as a perfect beef producing stock. During the ten years he worked to create his vision he kept records of each calf and the linage of their blood lines. In 1971 he closed the book on the blood lines of his stock and in the early 1990's he obtained a Trademark to protect the breed's genetic future.
The popularity of this breed has spread throughout this country and is making fast inroads into European markets because of its superior quality, fast growth and ability to thrive in nearly any environment. It maintains a standard of quality that is difficult to surpass on any level.
Improvements to the herd will be noticeable with the first calving because the off spring will carry the genetic markers of the bull. A single bull from this breed is able to service a herd of over a hundred cows in one season. These bulls are exceptionally fertile and can remain working for up to ten years.
The heifers generally weigh around seventy pounds at birth with the males weighing five to seven pounds more. Calves mature to slaughter tenderness within thirteen months and the carcasses contain less fat and excellent marbling for flavorful cuts of meat. The carcass will provide large butts and rib eye steaks up to fourteen inches across. Ranchers can expect dressing percentages between sixty four and sixty seven percent.
If you plan to increase the size and quality of your herd obtaining one bull and six or seven cows will prove to be effective for short term strategies. The bull and cows will provide very successful mating results and whatever breeding stock you have will produce calves from the new bull. Heifers mature quickly and will pass through estrous the first year and be ready for breeding the next season. The cows deliver without help and the calves are quick to gain their feet and begin nursing.
Their medium size allows ranchers to spend less money on feeding the herd and this in turn allows them to raise larger herds overall. The high quality of the carcass cuts provides a better return on the initial investment made and also provides the opportunity to enlarge the breeding stock herds without cutting profits on the market.
Additionally important to raising this breed of stock is that they are very adaptable to the environment they habituate. They have shown the ability to thrive in over twenty two of the fifty states in America. Breeders in the high altitudes up to twelve thousand feet above sea level have reported absolutely no cases of brisket disease among their herds.
This breed was formulated in the 1960's by Maurice Boney. He imported three Friesian bulls from Europe and began the process of developing what he perceived as a perfect beef producing stock. During the ten years he worked to create his vision he kept records of each calf and the linage of their blood lines. In 1971 he closed the book on the blood lines of his stock and in the early 1990's he obtained a Trademark to protect the breed's genetic future.
The popularity of this breed has spread throughout this country and is making fast inroads into European markets because of its superior quality, fast growth and ability to thrive in nearly any environment. It maintains a standard of quality that is difficult to surpass on any level.
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