ABOUT THE HEREFORD BREED
Throughout its history the Hereford has maintained its distinctive white face and red coat.
All cross-bred Hereford cattle feature a white face, a distinct advantage for easier traceability and future predictability.
Herefords are well suited to forage based diets and as grass continues to be the cheapest form of feed, this improves financial returns. Research at Bristol University has shown beef produced off grass has a longer shelf life & better colour, is high in the essential fatty acid omega-3 and has a distinctive taste.
Ease of Calving
Herefords have traditionally been used in the dairy sector because of their easy calving; resulting in an increased calf crop, viable cross-bred calves and reduced veterinary costs. During the past ten years finishing weights of Hereford sired progeny have increased significantly, averaging in excess of 300kg deadweight. However calf birth weights and ease of calving have remained constant, providing a welfare friendly environment for breeding females.
Herefords are prolific breeders, an important characteristic for any breed as it affects profitability more than any other factor. Herefords weaning percentages are consistently in excess of 90%. Hereford stock bulls and breeding females also have a great longevity producing thrifty calves for many years.
Ease of management
The number of Hereford herds in the UK continues to expand at a phenomenal rate for many reasons, not least because of their ease of management from ease of calving to ease of handling.
Herefords finished off grassland produce an excellent 'marbled' beef that is in great demand both within the UK and for export due to its distinctive flavour and renowned eating quality. It commands a premium at retail level when sold through the branded beef schemes and delivers increased returns to producers. Waitrose commenced with a Hereford Beef Scheme in the late 1990's and sales have increased significantly year on year.