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A breed of cattle that was developed by farmers around the Welsh borders who expected a beast to work the fields for 5 or 6 years before selling it to graziers to be fattened. The Hereford is one of the best breeds for converting pasture into excellent beef, and one of the most important breeds in British livestock history. Many have been exported, when they have often been crossed to meet local demands.
The traditional Hereford is a compact, beefy, short-legged animal, with a deep or light red colour and white belly, brisket, legs, shoulder stripe and tail switch. It's instantly recognisable by its white face.
Almost unbelievably, the pure Hereford breed is now classified as 'vulnerable' by the Rare Breeds Survival Trust' - only about 400 breeding females remaining in a recent survey. Modern farming methods having largely supplanted quantity for quality. For more information contact: The Traditional Hereford Breeders' Club, Starnhall, Apperley, Gloucstershire, GL19 4DB. Tel: 01452-780373. See 'Rare Breeds Survival Trust'
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