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Hereford cattle are a widely used breed in temperate areas, mainly for beef production.

Originally from Herefordshire, England, they are found in the temperate parts of Australia while the breed also enjoys great popularity among ranchers in the desert American Southwest of the United States and also in the centre and east of Argentina and in Uruguay. There are more Hereford Breeders in New Zealand than any other beef cattle breeder. It is a testament to the hardiness of the breed that, while originating in cool, moist Britain, they have found great success, and indeed have thrived, in much harsher climates. The breed has adapted to a wide range of climates on nearly every continent.

Hornless variants with the polled gene are known as the Polled Herefords. Breeding horned and hornless together functions as a genetic dehorner. This is often used as an alternative to a dehorning process, which causes stress and often weight loss.

Closely related to the Miniature Hereford, the breed is known for its high-quality meat and its excellent maternal qualities. The Hereford’s temperament is more docile thus allowing easier handling than other cattle breeds. Its meat quality is very good, rivaling that of Angus, another “British Breed”, known for ‘marbling’ (intramuscular fat).

The World Hereford Council is based in the UK, the Secretary General, Mrs. Jan Wills, is from New Zealand. There are currently 19 member countries comprised of 20 Hereford societies and 7 non-member countries with a total of eight societies. Hereford history
The Hereford breed originated in Britain perhaps as early as the seventeenth century. (information from Wikipedia)

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