Hereford

The Hereford is a beef breed that originated in Herefordshire, a county in western England on the border with Wales. It is one of the most widely kept beef breeds in the world, easily recognised by its deep red body and white face, with white also running along the underline, the lower legs and the tail switch.

Herefords convert grass and forage into beef efficiently, and the breed copes with a wide range of climates, from cold hill country to hot rangeland. They tend to stay in good condition on pasture that would leave more demanding breeds struggling. Mature cows typically weigh 540 to 730 kg, and bulls often top 800 kg.

The breed has a steady, easily managed temperament. Calm handling and reliable fertility make the Hereford a popular choice for commercial herds and crossbreeding programmes, where the white face is passed on consistently to the calves.

Who the breed suits

The Hereford suits farmers and smallholders after a low-maintenance beef animal that does well on grass. Its calm temperament makes it manageable for less experienced handlers, and its hardiness suits holdings in marginal or changeable conditions where heavy supplementary feeding isn't practical.

The Hereford takes its name from Herefordshire, a county in the west of England close to the Welsh border. Farmers in the area developed the breed during the 1700s, looking for cattle that could turn local grass and forage into beef efficiently.

Benjamin Tomkins is usually credited with the breed's early development, having begun selective breeding in the mid-1700s from a small number of foundation cattle. Breeders focused on size, growth on pasture and a consistent look.

The Hereford Herd Book was set up in England in the 1840s, putting pedigree recording on a formal footing. By the nineteenth century the Hereford had become a leading beef breed in Britain.

Exports carried the breed around the world. Herefords arrived in North America in the early 1800s and later became established in Australia, South America and southern Africa, where their ability to thrive on extensive grazing systems suited large-scale beef production.

The Hereford has a broad, deep, muscular body carried on short, sturdy legs. Its defining mark is the white face, seen together with white on the crest of the neck, the dewlap, the underline, the lower legs and the tail switch. The body coat ranges from light to deep red.

The breed comes in both horned and polled (naturally hornless) forms. Polled Herefords were developed to do away with the need for dehorning and are now common in many herds.

Coat and colouring

The depth of red varies between individual animals and herds, but it is always paired with the white markings that mark out the breed. Pigment around the eyes is prized in hot, sunny regions, as it lowers the risk of eye problems linked to sun exposure on unpigmented skin.

The Hereford has a reputation for a quiet, good-natured disposition. It ranks among the more docile beef breeds, and animals generally move and load with little fuss when handled consistently.

Cows are attentive mothers and protective of young calves, so handlers should give cow-calf pairs plenty of space in the first few days after calving. Around other stock, Herefords mix well in mixed herds and crossbreeding groups. Their steady nature lowers the risk of injury to both animals and handlers during routine work such as weighing, vaccinating and moving cattle between paddocks.

Grooming

• Routine grooming is minimal; the short coat sheds naturally with the seasons
• Check and trim hooves as needed to prevent lameness
• Inspect skin and eyes regularly, particularly in sunny areas
• Keep on top of external parasites such as flies, lice and ticks

Exercise

• Provide plenty of pasture for daily grazing and movement
• Rotate paddocks to keep forage quality up and limit parasite build-up
• Make sure the herd has room to graze and rest without crowding

Environment

Herefords cope well with both cold and heat, but still need shelter from extreme weather, wind and strong sun. Provide shade in hot conditions and windbreaks or housing in severe cold. In Britain's mild, damp and changeable maritime climate, with rain falling in every season, good drainage and dry standing ground matter as much as shelter from wind. Constant access to clean water is essential, and intake rises sharply in hot weather.

The Hereford is a forage-based animal that does well on good pasture. The bulk of the diet is grass and other forage, topped up with hay or silage when grazing is limited. The breed is noted for holding condition on lower-quality forage than many beef breeds need.

Mineral supplements help make up for what pasture lacks, particularly salt, calcium, phosphorus and trace elements. Adjust feeding to the stage of production, with higher demands during late pregnancy, lactation and finishing.

Treats and supplements

Offer free-choice mineral and salt licks suited to local soil conditions. Bring in any change of feed gradually over several days to protect rumen health, and make sure water is always on hand alongside dry feed.

Herefords are generally robust and settle well into varied climates. With good management, cattle can live 15 to 20 years, though commercial animals are usually kept on a shorter production cycle. Most health needs are met through preventive care, sound nutrition and parasite control.

The breed's unpigmented face and the skin around the eyes can raise the risk of certain eye and skin conditions in high-sun environments.

Preventive care

• Keep to a vaccination programme suited to local disease risks
• Follow a regular parasite control schedule
• Check and trim hooves to prevent lameness
• Provide balanced minerals and clean water all year round
• Monitor body condition through the production cycle

Hereford heifers generally reach breeding readiness at around 12 to 15 months old, with first calving at close to two years under good management. Gestation runs to about 285 days, roughly nine and a half months, and cows almost always produce a single calf.

The breed is prized for calving ease, fertility and milk sufficient to rear a healthy calf. Cows are attentive mothers, and calves are usually weaned at six to eight months. The white face passes strongly to crossbred offspring, which is one reason Herefords are so widely used as a maternal and terminal cross.

Bulls are used both for natural service and as a source of semen for artificial insemination. Sound feet, fertility and temperament are the key selection traits in breeding stock.