Nations all over the world boast of the various breeds, species and varieties of cattle they have. These types range from beef specialties, dairy cattle, farm oxen as well as those put into a myriad of other effective uses. Ireland is well known for some of the most desired beef cattle species around the world most notably the Irish red cattle, which has put Northern Europe on the spotlight for more than 8000 years.
Made in America for the Americans, but significantly applied by the people of Ireland, the breed bears the best beef cattle genetics known in the world. This genetic modification was designed to have the performance standards recommended by the cow meat processing sector in the United States. The successful development of these ungulates took almost half a century. The progressive thinking plan for these gene types was combined with instructions demanding that animals attain an impressive performance criteria so as to remain in the Irish Reds foundation blood. This resulted in superlative feed proficiency, improved fertility and above all, spectacular performance.
Maurice Boney, in 1960, began and dedicated himself to the process of coming up with this breed becoming one of the great agricultural icons of Ireland. He goes down in history as the pioneer and champion of unmatched and most genetically powerful cattle today. His main aim was to provide a solution to the increasing demand for better and efficient beef producers not only in Ireland but Worldwide.
The genetic makeup of the animals is bred to pass on genetic qualities for viability, production and notably an outstanding quality in beef produce. Their superior genetics originate from a cautiously verified, tightly controlled and a timely linear breeding program.
The red animals originate from beef Friesian genetic types with sections of their blood taken from the ancient Aberdeen Angus and combined with those of a well functioning female. In the course of this work, the excellent trading females were designed, followed by the importation of Friesian sires into Ireland which upon combination formed the outstanding qualities of the carcass vital in coming up with the best beef sources.
The process of selecting and developing the breed involved a lot of time and resources in an effort to upgrade the performance of the cattle. In fact, the preferences of the market in the United States were the main considerations in developing the new breed.Tenderness and the tastiness of the product were among the major preferences considered.
The Reds of Ireland are serviceable, thorough in structure, and to a great extent, cut on the reliance on labor.
The produce of these animals can be trusted and the genetic composition of the beef can be easily predicted. This makes it different from those produced in the United States, which are almost of similar genetic makeup. The purity of the animals was secured by the trademarks which were safeguarded by the founder.
Reasons why the cattle are preferred are, among others, their genetics are pure, they have high concentration of genes, super fertility, high carcass quality, marketability and are flexible in various environments.
Made in America for the Americans, but significantly applied by the people of Ireland, the breed bears the best beef cattle genetics known in the world. This genetic modification was designed to have the performance standards recommended by the cow meat processing sector in the United States. The successful development of these ungulates took almost half a century. The progressive thinking plan for these gene types was combined with instructions demanding that animals attain an impressive performance criteria so as to remain in the Irish Reds foundation blood. This resulted in superlative feed proficiency, improved fertility and above all, spectacular performance.
Maurice Boney, in 1960, began and dedicated himself to the process of coming up with this breed becoming one of the great agricultural icons of Ireland. He goes down in history as the pioneer and champion of unmatched and most genetically powerful cattle today. His main aim was to provide a solution to the increasing demand for better and efficient beef producers not only in Ireland but Worldwide.
The genetic makeup of the animals is bred to pass on genetic qualities for viability, production and notably an outstanding quality in beef produce. Their superior genetics originate from a cautiously verified, tightly controlled and a timely linear breeding program.
The red animals originate from beef Friesian genetic types with sections of their blood taken from the ancient Aberdeen Angus and combined with those of a well functioning female. In the course of this work, the excellent trading females were designed, followed by the importation of Friesian sires into Ireland which upon combination formed the outstanding qualities of the carcass vital in coming up with the best beef sources.
The process of selecting and developing the breed involved a lot of time and resources in an effort to upgrade the performance of the cattle. In fact, the preferences of the market in the United States were the main considerations in developing the new breed.Tenderness and the tastiness of the product were among the major preferences considered.
The Reds of Ireland are serviceable, thorough in structure, and to a great extent, cut on the reliance on labor.
The produce of these animals can be trusted and the genetic composition of the beef can be easily predicted. This makes it different from those produced in the United States, which are almost of similar genetic makeup. The purity of the animals was secured by the trademarks which were safeguarded by the founder.
Reasons why the cattle are preferred are, among others, their genetics are pure, they have high concentration of genes, super fertility, high carcass quality, marketability and are flexible in various environments.
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