At home, it is very beneficial to breed meat breeds of bulls to obtain high-quality and tasty meat. It is considered dietary, is not cheap, and is recommended even during diets. Bulls are not picky in feeding; they eat any food and grass, therefore there will be no problems with feeding. The best breeds of meat bulls are described below.
Feature of beef bulls
Meat breeds can be distinguished in appearance, because they have a different body structure from simple bulls:
- long body;
- round, large hips;
- the muscles are well developed.
As for height and weight, their performance is much higher than that of rocks of another direction. There are three types of meat bulls:
- A large breed of meat bulls, which were obtained by crossing a pet with a zebu. They do not tolerate cold, so their cultivation occurs in a hot climate. The body is massive, the muscles are well developed.
- Bulls with good meat productivity. Fat deposits accumulate from the very first days, they quickly gain weight, the same applies to muscle mass, which strengthens quickly. The meat contains a large amount of protein, it is juicy and fatty.
- Bulls slowly developing and slowly gaining weight. Moreover, they gain normal weight only at the age of two. There is little fat, and muscle mass, on the contrary, is well developed. Such bulls quickly acclimatize, are unpretentious in feeding and keeping, resistant to various diseases and, like no other, are suitable for crossing other types of cattle.
The quality of meat products directly depends on the quality and quantity of feedings, purity and of course on the gene. If daily walking is present, the owner can save on feeds well, since the bull will be on the walking almost all the time. In addition to juicy and fresh grass, livestock should receive feed, and vegetables serve as goodies. As for vitamins and minerals - so they are necessary for the bulls to maintain and strengthen muscles, strength and overall health.
The best meat breeds of bulls for the Russian climate
In the world there are meat bulls of various origin and nationality, they all differ from each other in meat quality, different care and content, and most importantly they can be distinguished by their appearance and how they acclimatize in different countries, and especially in Russia.
British meat bulls
British bulls are notable for their significant body weight, the meat of these animals has high palatability, a pleasant aroma and a thin fat layer, which makes it even more tender and at the same time juicy. Due to the peculiarity of the local climate, representatives of this breed have some kind of fur. British bulls are bred around the world, but they can be found especially often in Russia, since they are able to tolerate any climatic conditions, even the most severe.
Bred this breed in Scotland in the 21st century. In 1878, the herd was transported to the United States of America, and then to other parts of the world. Since then, the breed has become famous. The backbone of these bulls is strong and at the same time thin, and the body has a rounded shape. Their legs are not long, but since the body is extensive, the height at the withers is one and a half meters. The weight of one bull can reach one ton.
The head is small, the neck is practically absent, the head immediately merges with the shoulders. Males of this breed do not have horns. The colors can be either red or black. The meat is marble, the yield from one carcass is 60%, where there is very little fat. Beef of this breed is famous for its great popularity in Russia. Calves quickly gain weight, which adds to the profit for farmers.
Hereford breed was bred in the 18th century. She is one of the most popular around the world. The body is barrel-shaped and wide, the muscles are well developed. The weight of one male can reach from 900 to 1300 kilograms. Their legs are strong and their neck is short. The bull itself has a red color, and the tip of the tail and legs is white. Height reaches no more than 130 centimeters.
Cattle of this breed quickly get used to any climate, can travel long distances, and are not whimsical in the maintenance and care. They are kept both in Russia and in other countries, and even in the North they feel great and delight with good, juicy meat. Slaughter yield from one carcass is 70% of marble delicious meat. The mortality rate of newborn calves is very low, one baby adds about one kilogram of weight in one day.
Such animals can even be kept on pasture during the winter, they adapt to any climatic conditions in a few days. Therefore, Hereford bulls are often bred by Russian farmers, because in addition to the fact that they are not fastidious in keeping and caring, the bulls also gain weight quickly.
The only minus of these bulls is that they eat a lot, in one winter 15 heads eat about 200 tons of one hay. Therefore, before deciding to get Hereford bulls, it is necessary to purchase haying equipment. They are also afraid of drafts, if they are present, then the bulls lose their appetite, respectively, and weight, so all the cracks must be closed.
Bred this breed in the UK in the 18th century. Bulls are covered with thick, short hair, so they are not kept in the southern regions. Animals quickly get used to climate change, they are used for breeding. It is good to keep these bulls in a humid temperate climate; they cannot be kept in the North. If it is decided to get the bulls in the cold lands, then they are kept exclusively in cowsheds, where the temperature does not drop below 15 degrees.
The constitution itself is loose, but the skeleton is strong, the body is wide, the legs are short, but at the same time strong. Their belly is white, their legs are covered with white spots, and the bull is red. The head is proportional to the neck and back, the sides are like a round barrel, the chest is wide, and the chest is bulging.
The weight of one bull can reach 950 kilograms. The color of these animals can be different: red-white, white, red or red. Marble meat is juicy, fibrous. Slaughter yield from one bull 70%. Young growth is early, which can not be said about fertility - it is, unfortunately, low.
This breed is not so popular, because the bulls are whimsical in feeding, preferring the best feeds. They are also susceptible to infectious diseases, so you need to do all the necessary vaccinations.
This breed can be kept in the pasture year round. They have no climate and any weather. This breed is not popular in all countries, especially a large number of them can be found in Siberia. As for the native country of Scotland, so there you can find units of these bulls, since they are considered an obsolete meat breed.
The body is long, the skeleton is strong. On the body there is a hard thick coat of about 20 centimeters. The weight of such bulls can reach 800 kilograms of live weight. Gobies differ in their precocity, their daily gain is 1100 kilograms. The slaughter yield from one bull is 67%, while the meat is lean, tasty and juicy.
The color of the bulls is mainly black, with a wide strip of white from the shoulder blades to the lower back, dark brown, light yellow and white bulls are less common. Their growth is not high, the body is elongated, and the muscles are well developed.
The following bull breeds were bred in France and are in great demand, today they are popular in Russia. From the milk of French cows the most delicious and most expensive cheeses are made.
This breed of bulls was bred in the 19th century. Famous Salersky cheese, which belongs to the noble category, is made from milk from burenki. Salers bulls are bred in 25 countries around the world. The body is dense, the bulls do not have high growth - up to 150 centimeters. The backbone is strong, the horns are strong, the legs are strong and even. The color is dark red, the weight of an adult bull can reach 130 kilograms. Marble meat is fatty.
Gobies have high productivity, so this breed is often bred in Russia and not only. Tasty and juicy meat with a minimum of fat can be obtained with proper and rational feeding.
Bred this breed in France in 1962. The color is wheat, light brown. Appearance: the body is muscular and wide, as well as elongated. The weight of an adult boar can reach 1300 kilograms. Newborn calves weigh 45 kilograms, and a daily gain of 2 kilograms, provided that they are on the right rational feeding. The slaughter yield of meat from one carcass is 70%, the meat has a high taste.
Bulls perfectly tolerate both harsh winters and hot summers, quickly adapt to any climatic conditions. To get the maximum amount of meat, the animals should be kept in the fresh air as long as possible. Aquitaine bulls are popular in all territories of Russia, because they are not fastidious in content, they are not prone to diseases and quickly pass acclimatization.
Central Asian bulls
Central Asian bulls are famous for their simplicity in keeping and feeding. They can eat any food, even cheap, while health is at its best and a good gain remains. The peculiarity of these bulls is that they normally tolerate even severe frosts.
This breed was bred in the 17th century in Kalmykia from bulls and cows of the Mongolian herd. The skeleton of this breed is strong, dense body, and the body is wide. The height of one bull can reach 130 centimeters. As for body weight, it’s about 1100 kilograms. The colors can be red, red-motley, red with white spots, brown-motley.
The daily weight gain of the calf is 1 kilogram. Slaughter yield is 60%. The meat is juicy, has high taste with a small amount of fat. About 400 years ago, the breed gained confidence in Russia, and they breed them everywhere, from Siberia to the Volga and the Don shores.
This breed of cows was invented in the 20th century due to the crossing of a Kazakh bull and a Kalmyk cow. The body is wide in the shape of a barrel. The backbone is strong, massive, muscle mass is well developed. The colors of the bulls are red, and the tip of the tail, head, legs and stomach are white. The height of one bull can reach 130 centimeters.
As for weight, with good content and feeding, it exceeds 950 kilograms. The daily gain of young animals is 1,500 kilograms. Kazakh bulls are precocious, the slaughter yield of one carcass is 60%. The meat is tasty and juicy, and between the muscles there is a thin fat plate.
Kazakh bulls can often be found in the middle and lower Volga region, Saratov and Orenburg regions. You can buy the best gobies in the Urals at the Chapaevsky and Ankantinsky plants.
Other meat breeds of bulls
There are many more bulls of meat direction, they are all typical, but still it is worth noting several species that deserve attention. The meat carcasses listed below have a high meat yield.
This breed was bred in Belgium, the bull has a muscular and embossed body. The skin is so thin that veins appear through it. The color of the bull is light blue, from where the name came from, white, black and even red bulls are less common. The body is long, legs are strong and short.
The weight of an adult bull can reach 1250 kilograms. The minimum weight when you can lead a bull to slaughter is 450 kilograms. The slaughter yield of one carcass is 80%. Belgian bulls have high quality meat, bulls are early ripening with a calm character. Animals do not tolerate severe frosts, and they also have a weakened immune system.
As for the Russian latitudes, so you can find a few bulls in warm regions, since they will not survive in a cold climate. Mostly such bulls are kept in Germany, France, the USA and Belgium.
This breed is bred in 50 countries around the world. It was first registered in France in the 18th century. At the moment, in Russia there are not many bulls of this breed, since it is considered exotic, although it was first brought to Russia 15 years ago. The body is muscular with an elongated straight back, the head is wide. Color can be cream with a white tint.
The weight of one Charolais bull can reach 1300 kilograms, a record weight was 1,500 kilograms of live weight. Slaughter yield of meat from 60 to 70% from one carcass. Calves are growing rapidly, the daily gain is 1100 kilograms. The meat has a fairly high protein content, has a pleasant taste. This breed is characterized by early maturity, unpretentious in the content and feeding.
This breed was first bred in the United States in the 20th century. Bulls are often used for crossbreeding with other breeds to produce even better breeds. Bulls have high endurance, early maturity, they quickly acclimatize, are unpretentious in feeding and keeping. The color is red, sometimes there are spots on the bottom of the body.
Bulls are not famous for their great weight; an adult bull reaches 800 kilograms. Slaughter yield from one carcass comes out 65%. The calves have good immunity, the daily gain is 1200 grams. This breed was brought to Russia in 1956 for cultivation in the steppe zones. Santa gertrude is widespread in Russia, namely in the Urals, the Volga region and the Southern region. Also, gobies can be found in the USA, Brazil, Kazakhstan and Argentina.
This breed was bred in India based on the Indian Zebu. In India, bulls are considered holy animals and their meat is not eaten there, and those who transported them to other countries are bred for meat and lard. Bulls quickly adapt to various climatic conditions, they tolerate both cold and heat, so they breed such bulls in all regions of Russia.
The color can be very diverse, starting with white and ending with black, can be with spots, or maybe without. There is a hump on the neck, ears are large and hanging, the skin sags in many places. The weight that adult brahmanas can reach is 1 ton.
In the world there are a very large number of meat bulls. These are Central Asian, French and British, and many others. Before buying a bull-calf of a certain breed, each person should study the information about keeping and feeding, and only after that make his choice by acquiring a favorite breed of beef bull.