British breeds owe their popularity to their exceptional adaptability to extremely difficult and unfavorable climatic conditions, which made them adapt well to both the dry, hot subtropical zone and the unbearable heat and humidity of the tropics, as well as to the windy and snowy climate of Alaska and Scandinavia. Being on the pasture 24 hours a day, they do not require permanent livestock buildings, and in cold periods of the year, makeshift shelters, huts or roofs protecting them from the wind are usually sufficient. Their carcasses are rich in fat, which makes the meat very tasty, juicy and aromatic.
Another unusual feature of British meat breeds is excellent feed utilization, which gives measurable production results in conditions of extensive feeding on poor and low-quality permanent grasslands.
Features of the Hereford (HH) breed
The breed was previously classified as small, now medium. As a result of intensive breeding work, carried out mainly in the United States, not only the caliber was increased, but also the share of covering (subcutaneous) fat was reduced.
It is considered the most common breed of beef cattle in the world. It comes from the county of Hereford in western England, where before 1700 it was known as Hereford-shire. It was created by crossing local heavy red working cattle with white-headed cattle imported from Flanders.
