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© Hereford Traditional Cattle Breeders Club Maintained by Local PC Care

Preservation of the Native or Traditional Hereford Breed The Traditional Hereford Breeders Club

Traditional Hereford Beef

The Hereford was originally used for working in the fields and providing an all round solution for milk and beef. Improvement in conformation for beef came during the mid 1800's and was near perfection in around 1880. Such was the success of that generation of breeders the Hereford was in demand all over the World.


Today the Traditional Hereford is bred for the very top of the market. You will not find pure Hereford meat in a supermarket although some do sell the Hereford cross. Traditional Butchers shops and the farm gate are the only outlets where this Hereford product can be found - and at a premium price.


Good results are produced from traditional carcasses. When finished to perfection the Hereford carcass will generally fall into the "U" and "R" grades with 3/4L fat cover at 500 to 550 kilos live weight. The meat-to-bone ratio is extremely high and the presence of marbling fat ensures succulence, tenderness and flavour. Most butchers require a carcass of between 500 and 550 Kilograms. All of these results can be achieved within 15 to 24 months of age and without having to feed extra protein.


The Traditional Hereford is the universal beef breed; they can be found thriving in the artic cold and desert heat. It is the breed on which the sun never sets.


Traditional Hereford Cattle