The Perfect Beef Breed for Every Scenario
by Kendra Young
The “perfect cow breed” is an ever-changing target. In the 1960’s, the Hereford breed was very popular. In the 2010’s, everyone was raising “Certified Black Angus beef.” More recently, the Japanese breed of Wagyu is becoming more popular in America, as higher-end markets look at the superb marbling qualities of the meat. Picking the “right” breed to raise can be a daunting task as there seem to be an infinite number of breeds, crossbreeds, and types of cows, but by studying the different traits of each breed and selecting animals based on preferred qualities and local conditions, every producer can confidently select the breed of cows that best fits their operation.
The first question a producer should ask themselves is what purpose the animal will serve? Will the animal be used for meat, milk production, draft power, or as a pet. Historically, cattle were more commonly used as a power source. An example is the oxen that pulled covered wagons across the United States during the Westward Expansion and homesteading of the Western states. Animals used for power or pulling were larger framed, heavier muscled, and could tolerate working long hours day after day. After the Industrial Revolution and easier access to things such as the combustible engine (eventually introducing tractors, automobiles, and trains) for the general public, fewer animals are raised or trained as draft animals. However, a small offset of operations (tourist attractions/ historic areas) still utilizes cattle as draft animals.
The second sub-set of breeds are the numerous types of dairy cows. These animals are bred and kept for production of milk. As in any business setting, minimizing inputs while maximizing outputs should increase overall profit. While all cows (all mammals) are able to make milk, dairy cows produce a higher quantity and quality of milk over breeds bred for other uses. There are several factors that influence what breed a dairy will own. These include things like the breed’s tolerance to the local climate, total milk production, and milk fat content.
In the Western United States, the majority of cattle are raised for meat production. Regionally, Angus, Hereford, and Charolais cows are very recognizable. Cattle raised for beef are generally bigger framed animals to physically have more meat on the carcasses and have a higher conversion rate of forage intake to muscling ability. Like the other types of cattle breeds, there are several factors that influence the beef breed that would be most practical for a producer.
The temperament of the animal can play a big role in farm safety and the decision on which animals to keep around. Some breeds are generally more docile, while others are more prone to “fight” in the fight-or-flight mindset. Hereford cattle are known for their docility among the breed as a whole. However, remember each animal is an individual, and while the breed is known to be calm and low-maintenance, individual animals are different and have unique characteristics.
The mothering ability of a cow is something to be considered when you are selecting a beef breed. Cows with a stronger sense of natural mothering are important in any livestock operation, but especially in operations that calve out on the open range or in other less-controlled settings. Breeds of European decent (Bos tarus), are normally more calm and collected, raising their calf with love, affection, and docility. While Indian breeds of cattle (Bos indicus), like Brahman, can be more stand-offish and try to eat any and everything that gets too close to their baby.
The actual meat characteristics are important qualities to consider when raising animals for beef. Marbling in the meat refers to the amount of intramuscular fat within the meat, and this directly contributes to the tenderness, juiciness, and flavorful-ness of the meat when cooked. In reference, some people say that fat equals flavor. The Wagyu is internationally renowned as a marbling leader for the high amount of marbling the meat of the breed contains as a whole. Domestically, Angus (Black and Red) are recognized for their consistent leveling of high marbling across the breed.
The amount of feed necessary to create a sellable carcass is a noteworthy statistic in any beef business model. Different types of cattle require different amounts of inputs to reach a certain threshold of outputs. As a rule of thumb, beef breeds will finish quicker and with overall better quality than dairy breeds. Different breeds of beef cattle finish at different rates as well, depending on things such as size and individual ability to metabolize available feed.
Even the climate of an operation should play a part in the ideal stocking of the ranch. Bos indicus breeds (such as the Brahman, Nelore, and Guzerat) are visually recognizable by their front-shoulder hump, large dewlap, and large, floppy ears that also help the animal stay cool in hot and humid locations. Whereas, Bos tarus (Old English breeds) are more adjusted to life in colder climates. An extreme example of this, is the fuzzy Scottish Highland cattle that have a long, shaggy, outer coat that work as a natural rain repellent, with a soft, thick undercoat that works to insulate and warm the body.
As illustrated above, the perfect cow for every operation, can be as unique as every individual operation. There are numerous factors that influence what breed might be better suited for an operation, but in the end, every producer must make their own decision on the breed they want to own. Traits like marbling, muscling, temperament, and climate tolerance, among others, are questions that every producer should consider as they work towards stocking their ranch with their ideal cow.
