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Traditional Hereford

The Hereford is one of the most important cattle breeds in British livestock history and has been exported widely throughout the world. The first Herd Book was published in 1846 and the Breed Society established in 1878. Populations in other parts of the world changed in type, and consequently the RBST found it necessary to recognise the original population of Hereford cattle developed in their native county (Traditional Hereford) by farmers who expected a beast to work the fields for 5 or 6 years before being sold to graziers for fattening. The Traditional Hereford traces its ancestry through British bred animals to the first volume of the Herd Book, and now is listed in its own Register.

It is well suited to store cattle production, being early maturing and efficient in converting pasture to prime beef. Its main use is as a crossing sire, to produce good quality beef calves out of dairy cows. Cows are docile and easily managed.

The Traditional Hereford is a compact, beefy, short-legged animal. The coat is red in colour (preferably deep red) with white on the belly, brisket, legs, shoulder stripe and tail switch. The Hereford is instantly recognisable by white face, which has become its trademark for its quality.

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