Creating a prosperous beef ranch is a demanding profession for ranchers. To be successful the stock must be healthy and robust. An owner needs to constantly be on the alert for stock that will improve the profit margin when the cows go to market by increasing the quality and salable weight of the carcass when butchered. The overall profit ratio increase has convinced many ranchers to purchase Irish Black cattle for their herds.
The advantage gained by using this breed of stock to improve the herd is amazing. One bull is capable of breeding with and impregnating up to one hundred fifty cows a season. They are very fertile and the rate of success is well over eighty five percent. Calves from these bulls will retain the very best attributes of the sire and because of genetics they will all look alike.
Calves are moderate in size when born with the male calves weighing slightly more than the heifers. They mature quickly and are ready for slaughter in less than fourteen months. The carcasses contain less back fat than other breeds and an overall leaner makeup. They have enough marbling to make the taste of their meat superior to other breeds. The rancher can expect them to exhibit large butts and produce exceptionally large rib eye steaks.
Increasing the size or quality of a herd becomes an easier task when these cattle are introduced into it. The bull will mate with any breed of cow available and adding a few head of Irish Black heifers can help with blood lines when older cows are removed from the herd. The new heifers will mature in less than a year and be available for breeding during the next season. The cows can deliver in the field without assistance and the resulting calves will be vigorous and healthy.
Their short, sturdy stature is an advantage to ranchers because the additional feeding in stock pens is far less than with larger animals. This allows the rancher to afford a larger herd for sale. It also provides the ability to increase the size of a breeding stock herd without effecting the profits available.
Additionally important to raising this breed of stock is that they are very adaptable to the environment they habituate. They have shown the ability to thrive in over twenty two of the fifty states in America. Breeders in the high altitudes up to twelve thousand feet above sea level have reported absolutely no cases of brisket disease among their herds.
The creator of these cattle worked for decades to perfect the breed. He spent years breeding cows that met his standards and when they were ready he imported three Friesian bulls and additional sperm from Europe. All of the cattle in this breed can be traced back to the original five cows and three bulls he used. During the initial years he documented each calf as it was born and tracked their linage until 1971 when he closed the book on the genetic lines. The breed was trademarked twenty years later to protect the genetic pool and future.
This breed of stock sets a standard of excellence for quality beef production in America and their reputation has grown over the years throughout the world.
The advantage gained by using this breed of stock to improve the herd is amazing. One bull is capable of breeding with and impregnating up to one hundred fifty cows a season. They are very fertile and the rate of success is well over eighty five percent. Calves from these bulls will retain the very best attributes of the sire and because of genetics they will all look alike.
Calves are moderate in size when born with the male calves weighing slightly more than the heifers. They mature quickly and are ready for slaughter in less than fourteen months. The carcasses contain less back fat than other breeds and an overall leaner makeup. They have enough marbling to make the taste of their meat superior to other breeds. The rancher can expect them to exhibit large butts and produce exceptionally large rib eye steaks.
Increasing the size or quality of a herd becomes an easier task when these cattle are introduced into it. The bull will mate with any breed of cow available and adding a few head of Irish Black heifers can help with blood lines when older cows are removed from the herd. The new heifers will mature in less than a year and be available for breeding during the next season. The cows can deliver in the field without assistance and the resulting calves will be vigorous and healthy.
Their short, sturdy stature is an advantage to ranchers because the additional feeding in stock pens is far less than with larger animals. This allows the rancher to afford a larger herd for sale. It also provides the ability to increase the size of a breeding stock herd without effecting the profits available.
Additionally important to raising this breed of stock is that they are very adaptable to the environment they habituate. They have shown the ability to thrive in over twenty two of the fifty states in America. Breeders in the high altitudes up to twelve thousand feet above sea level have reported absolutely no cases of brisket disease among their herds.
The creator of these cattle worked for decades to perfect the breed. He spent years breeding cows that met his standards and when they were ready he imported three Friesian bulls and additional sperm from Europe. All of the cattle in this breed can be traced back to the original five cows and three bulls he used. During the initial years he documented each calf as it was born and tracked their linage until 1971 when he closed the book on the genetic lines. The breed was trademarked twenty years later to protect the genetic pool and future.
This breed of stock sets a standard of excellence for quality beef production in America and their reputation has grown over the years throughout the world.
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