ANGUS CATTLE
Black Angus cattle originated in Scotland and has existed for over 1000 years. They were first brought into Tasmania in the early 1820s followed by the Darling Downs in QLD in 1940.
They are predominately black but are commonly crossed with our breeds creating variations in their coats. They are a naturally polled animal and are used as a genetic dehorner when crossed with other breeds
The cows reach puberty earlier then most breeds and can maintain breeding regularly into a late age. The breed has high fertility rates even under difficult seasonal conditions. They are brilliant mothers with great ability to produce amble milk and are known for their ease of calving and as easy-care cattle.
Angus cattle are the most widely sought after temperate breed in the world and are well known for their market versatility and excellent carcass quality. This makes them the preferred breed for the Japanese high-quality beef market because of their propensity to marble, their white fat and bright-red lean meat.
They can consistently produce the finest high-quality beef as they have a natural ability to marble fat and create an excellent tenderness, texture and flavour to the meat. Although some of these characteristics can be more common in other breeds now due to cross-breeding of genetics, it has become highly developed with the Angus breed.
HEREFORD CATTLE
Hereford cattle originated in Herefordshire in southern-west England. In the early days, they were used to work as an oxen before being fattened for market. They were first brought into Hobart in 1826 before reaching the mainland in 1827.
They are one of the largest breeds currently within Australia and is found throughout all extremes of the countries environment. They are a very docile animal yet extremely efficient and productive. The breed's temperament allows ease of handling both in the paddock and in the yards.
Hereford cattle are well known for their coats characteristics. Their coat can vary from rust brown to a deep rich red with their face, crest, dewlap, underline, switch and legs below the hocks are characteristically white. Their distinctive white face tends to dominate when used in crossbreeding programs and has been a feature in the popularity of the Hereford breed.
The cows have the ability to wean a calf every year, rebreed quickly and do it all while adapting to a varying food supply. They have a great ability to produce quality milk for their calves and have a great calving success rate.
They are renowned for their growth rates when pasture-raised and their brilliant carcass quality. The beef produced by Hereford cattle contains plenty of marbled fat throughout the varying cuts of meat. This results in deliciously cooked beef every time. The meat is full of flavour and extremely succulent.