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The Hereford is a British breed of beef cattle originally from Herefordshire in the West Midlands of England. [3] It was the result of selective breeding from the mid-eighteenth century by a few families in Herefordshire, beginning some decades before the noted work of Robert Bakewell .
Cattle raised on a primarily foraged diet are termed grass-fed or pasture-raised; for example meat or milk may be called grass-fed beef or pasture-raised dairy. The term "pasture-raised" can lead to confusion with the term "free range", which does not describe exactly what the animals eat.
Water usage for cattle feed crops represent 70% of the entire Colorado river usage, of which the California dairy industry is a major contributor. [8] Pastures for cattle are often irrigated, ranking third in California's water when placed against water usage for the various crops grown in the state.
Thomas Lewis founded his Hereford herd at The Woodhouse, Shobdon, Herefordshire in 1822, [2] 24 years before the publication of the first Hereford Cattle Herd Book. Many animals were exported from The Woodhouse Herd especially to the United States of America in the boom years of the 1880s, [3] although Hereford cattle had first been introduced to the country in either 1816 or 1817. [4]
The North Australian Pastoral Company Pty Limited (NAPCO) is now one of Australia's largest beef cattle producers, with a herd of over 180,000 cattle and fourteen cattle stations in Queensland and the Northern Territory. [15] The Australian Agricultural Company (AA Co) manages a cattle herd of more than 585,000 head. [16]
Hereford Cattle Society; H. Haven Herefords; P. Polled Hereford Breed Origin Site; W. Hereford World This page was last edited on 1 November 2022, at 21:56 (UTC ...
Beefmaster is a breed of beef cattle that was developed in the early 1930s by Tom Lasater (the breed founder), [1] from a systematic crossing of Hereford cows and Shorthorn cows with Brahman bulls. The exact mixture of the foundation cattle is unknown, but is thought to be about 25% Hereford, 25% Milking Shorthorn and 50% Brahman.
The cuisine of California reflects the diverse culture of California and is influenced largely by European American, Hispanic American (Mexican, Latin American, Spanish), East Asian and Oceanian influences (Japanese, Chinese, Korean, Filipino, Vietnamese, Thai, Hawaiian), and Western European influences (Italian, French, Portuguese), as well as the food trends and traditions of larger American ...