The most famous types of beef meat for fattening

Fattening calves for meat has recently become an increasingly popular form of income. Growing bulls for meat is hard work, because it requires not only material investment, but also physical effort. All cattle are divided into dairy, meat and dairy and meat. In this article, we’ll talk about What breeds of meat bull gobies are best grown for fattening.

Bull breeds, species

For many livestock breeders, fattening calves for meat is not only the most effective way to earn money on a household, but also good opportunity to get high-quality, lean meat, which is suitable even for children. The most common classification of meat breeds for fattening gobies is the following: British meat breeds, French-Italian and zebuvidnye. Each of these groups is distinguished by the rate of maturation, the level of productivity and the conditions of detention. About what meat breeds of bulls it is better to take for fattening, we will talk further.

British

British bull meat breeds are considered the most popular among farmers. In the world there are about 200 million representatives of this group. British cows are distinguished by precocity and high performance. They adapt well to pasture life and tolerate a temperate continental climate.

French-Italian

French-Italian breeds of meat bulls are becoming increasingly popular among livestock breeders. The most important and attractive characteristic is that The buoys of the French-Italian group are rapidly gaining weight, without accumulating fat and putting off fat. The meat of these bulls contains a minimum of dry matter and does not have marbling, so they are most often taken for fattening. As for the negative traits of French-Italian meat breeds, here difficulties can be attributed to calving and the birth of dead calves.

Zebuvidnye

Zebuvidnye - unique breeds suitable for cultivation even in especially arid regions of the country. The bulls of these breeds are adapted to the harsh conditions of heat and drought. Zebuvidnye bulls appeared by crossing European and British cattle breeds with zebu. These breeds are valued not only for unpretentious content, but also for resistance to diseases, especially to blood-sucking insects. Zebuvid bulls can eat reeds and sedge, which indicates a lower quality of meat and a low level of productivity.

The most popular breeds of calves for fattening

Before choosing a certain bull breed, it is necessary to familiarize yourself with the growing conditions that are suitable for various breeds, how calves develop, and what kind of food is needed to achieve the highest productivity factor. In more detail about the most popular meat breeds of bulls we will talk further.

Herefordian

Most often, cattle breeders choose the Herefordian breed for feeding calves for meat. Herefords are hardy bulls that adapt well to long life on pastures and are unpretentious to forage. They cope well with long hauls and quickly gain weight.The bulls look like this: animals with a large barrel-shaped body, with large muscles. The color is red-white (the body is red, the legs to the knees, the head and the tip of the tail are white). Herefords are divided into three groups: tall, medium strong and compact. The mass of a mature bull ranges from 850 to 1200 kg. During the day, weight gain averages 1.5 kg. The meat yield ranges from 58% to 72%. Gobies are born with a weight of 30-33 kg. Herefords come to the territory of the country from Canada, the USA and England. Hereford bulls often become the "base" for breeding new meat breeds.

Shorthorn

The Shorthorn Bull is the oldest breed of the British meat breed group. The ancestor of the Shortgon breed is the Tisvater breed, which is bred in York and Durgame (another name is the Durgam breed). The first mention of the Shorthorn breed dates back to 1822, based on a comparative analysis of the Durgam and Tiswater cattle, conducted by N. P. Kuleshov. Short horn bulls are large animals, which are about 130 cm in height (at the withers), and the length of the body can reach 155 cm.The size of the head is proportional to the size of the body, with a short face part. The neck is short. Every part of the body is well muscled. Color varied: red, red-motley, roan. Live weight is 900-1000 kg (in some cases - 1277 kg), and the meat yield can reach 62%. The mass of calves - 25 - 30 kg.

Aberdeen-Angus

Aberdeen Angus Cattle is a breed from Switzerland that has gained wide popularity throughout the world. The first documentary evidence of this breed has been known since 1862, when the first breeding book of this species was published, and in 1878 in the USA the first thoroughbred herd of cows of this breed was bred.

The height of the bulls reaches 150 cm, the body is rounded, not long, the neck is short, the head is proportional to the size of the body with a short face. Color black and red. The weight of a mature bull makes about 850 kg, and the mass of meat at the exit makes 65% -70%. A distinctive feature of the breed is rapid growth and a tendency to early obesity. Aberdeen Angus bulls they adapt well to the conditions of a temperate and cold climate and tolerate grazing conditions well.

Charolais

Charolais bulls were bred in France in the 18th century. These bulls are distinguished by a white color and a large mass. In France, this breed has been bred since the 18th century and has 1,834,513 heads. The breed has good ability to adapt to the conditions of life and is bred in 70 countries. Wide body (girth in the chest may be about two meters) with a poorly developed dewlap. A back with weak sagging. The height at the withers is 141-145 cm. The neck is short with a smooth transition to the head. The mass of an adult bull reaches 1200 kg.

The cattle of this breed is characterized by excellent acclimatization abilities and high productivity: animals can be used up to 15 years. Bull meat has marbling, and due to building muscle, not fat, lean meat and a pleasant taste.

Kazakh

The Kazakh breed is the result of crossing Hereford bulls with local Kazakh breeds. The experiment began in 1930, and the breed was finally bred in 1951. During the experiments, the breed was divided into two types: meat and combined. The Kazakh breed is very similar to the Herefords, but the head of the representatives of the Kazakh breed is larger. The height of the Kazakh breed bulls is 125 cm, and the depth of the chest part is 70 cm. The length of the body is 155 cm, and the girth of the backbone is 20 cm. The coat for the winter becomes long and tough. A newborn bull weighs 30 kg on average, an adult bull grows to 1,100 kg, and the meat yield is 65% by weight. The meat is not fat, but fat deposits are noted between the muscles.

Kazakh bulls feel well in the conditions of a sharply continental climate and are favorable to living on pastures.

Kalmyk

Kalmyk breed comes from Mongolia, where it was known 350 years ago. Bulls are large, the structure of the body is symmetrical. Bulls can reach up to 950 kg in weight, and the output of live meat is about 62%. Most often the color is red, sometimes there are white spots. Kalmyk bulls are often used for crossing in order to improve meat performance. Gobies adapt well to life in dry, cool places.During the pasture season, 60 kg of subcutaneous fat accumulates in the body, which allows the bulls not to lose weight even in winter.

Salers

Salerskaya breed of bulls was used not only as a source of meat and milk, but also as an additional labor force. Breed this breed began in the 19th century in France, near the village of the same name. The torso of the representatives of this breed is rectangular in shape, with a deep chest and a strongly developed basement. The color is brown, the hair is rather small, but in the neck area the hair is similar to the sheep's hair, the tone is darker than the color of the other parts of the body. The mass of adult bulls is 1000-1300 kg, and the output of meat during slaughter is 60% of the mass of a bull. Bulls of this breed have excellent adaptive qualities and are quite calm in growing.

Limousine

Limousin bulls come from France. The breed was bred in 1850. Limousin bulls are large, with thin bones and well developed muscles. The mass of bulls is 1000-1100 kg, and its height is 145 cm. The body is rounded, with a shallow chest and a broad back. The color is red, the belly is lighter. Horns and hooves in white. The neck is short, with a smooth transition to the head and a short facial part. The horns are directed downwards, small in size. The calf is born weighing 40 kg, and at weaning weighs about 300 kg. The meat yield is 60% by weight of the animal.

Limousine bulls are well adapted to the conditions of our climate and mainly divorced in households.

Each farmer must decide for himself whether it is beneficial to keep steers for meat, because how much meat will be in your steer will depend in part on you. That you will create the conditions of life of the animal. The main thing is to choose the breed that will feel good in the conditions of your region. Fortunately, in our time there are a sufficient number of breeds that will help you both in earning money and in providing yourself and your loved ones with quality nutrition.