| There may be something about the soil,
water and climate of Herefordshire that has helped to create the unique
qualities of this international breed. More important in the development
of the world's main beef cattle has been constructive breeding, based
on accurate records, maintained for over two centuries. They are renowned
throughout the world for their ability as foraging cattle, their diet
consisting mainly of grass and grass products. |
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The characteristics of the modern Hereford were implanted by a group of breeders more than 200 years ago. The origin of the Hereford is lost in the mists of time but it is generally agreed that it was founded on the draught ox descended from the small red cattle of Roman Briton and from a large Welsh breed once numerous along the border of England and Wales. Records of the breed were first kept by the local breeders, one of whom was a Mr Price of Ryall. The first Herd Book was produced in 1846 by Mr Thomas Duckham of Holmer and was published by T C Eyton of Donnerville, Wellington, Salop. |
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A number of strains are discernable; Horned, polled (hornless) and British Polled. Originally all Herefords were of the horned variety. British polled Herefords were developed by a group of breeders through crossing a Galloway bull with a horned Hereford cow. The resulting progeny bred true polled Herefords. By 1955 this new British Polled strain was established and was admitted into the Herd Book. Herefords are raised under natural conditions and,
excepting bulls and show animals, are only rarely housed. Cows and heifers
are at pasture all year, receiving only hay and straw in winter and
many breeders allow females to calve outside, resulting in healthy,
hardy cattle. |
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