Hereford76 said:I bought a bull sight unseen last spring to clean up on the yearlings and canned him cause he didn't have fully hooded eyes or good enough hair. Its funny, two years ago a guy from New Zealand and a guy from Australia came to view the cattle and all they could talk about was how good the eye sets and tail sets were on the cattle - they really must pay attention to that. I say it is funny cause how often do you hear guys from the US talk about eye set, they talk about pigment but not so much eye set. That pretty interesting.
My customers want to know the breed in many cases when buying my beef.....Angus is the answer they tend to be looking for,
THe angus breed has done an excellent job of developing avenues for their end product. That is exactly what I think is keeping the Herefords from coming back stronger - just not as many avenues for Hereford influenced beef. For a retailer the safe choice is choice beef and/or angus beef.
Hereford,
I have some theories on that......We don't get the calves as fat as Tyson would want and yet are still getting people raving about our steaks..What? Good beef (Tender and Flavorfull) that is not Fat Laden? How can that be? LOL....
It goes to dry aging and it gets harder and harder to find anyone that will let you do it....I understand why, it is the expense...Especially on a large scale, cooler space is expensive..... So, the industry uses fat to get the flavor and tenderness that is associated with the dry aging we do....THe difference is my focus is on trying to make a consistent quality Beef product, not the least expensive.....
In our part of the country, Yokes Grocery store has done as good of a job as anyone promoting Hereford Beef. They are very reputable as having quality food, so that is a good start. The Angus Associations success started with a single step and took time. Yes, they have by far done the Best of any breed in regards to marketing,
PPRM