The beef industry in the USA is enormous. Supplying it with meat is beyond the ability of local farmers and some American beef is imported from elsewhere. However, the breed of cattle with the most impressive reputation is none other than the locally developed Irish black and Irish red variety. Irish red cattle are a homegrown example of superior breeding performance and meat quality.
The breed was established in the sixties when an expert in Iowa, Maurice Boney, attempted to isolate and preserve the genetic profile of Friesian cattle with a small presence of Aberdeen Angus ancestry. There were Irish Friesian bulls in the initial herd, and that is where the name has its origin. Nearly 50 years later, Irish blacks and reds are some of the most successful in the quality of their carcasses and their capacity to breed.
Boney's priority in his breeding program was to keep the genetics as pure as possible. He tried to maintain homozygous traits (where both parents have the same characteristic) rather than involve heterozygous possibilities. As he explained, his approach ensured that the breed's gene pool remained more consistent than that of others. This ensures predictable results in breeding.
Most of the individuals belonging to this breed have black coloring, while occasionally a red one appears. The standard of the hides is relatively high. About three centuries ago in Scotland, Scottish farmers crossbred English Longhorn cattle with their Aberdeen Angus herds to produce animals which were physically stronger and larger. This is a possible reason why some examples of Boney's breed have red hides.
The red coloring is linked to a recessive gene. This means that individuals may carry the gene but still have black hides. Any characteristic of the animal is associated with two genes. A recessive gene will only be noticeable if it is both genes for that specific phenotype trait. This is possibly how the gene for red hides was imported to the USA.
The meat of Irish black and red cattle has a pleasant taste and marbling. It is graded 80 to 90% Choice or higher. Carcasses receive similar ratings. The meat is thus saleable to any industry sector and can be used in any processing activity.
Farmers are also interested in the breeding performance of the animals. The females have broader hips, so there are seldom birthing complications. The gestation period is a relatively short 277 days, so the average female calves more times in her life than other breeds. Fertility among females is high, and so is the ability of their udders, enabling a high yield of milk. Males have a long lifespan and sire calves with a low birth weight.
This breed reaches a substantial size. The calves gain weight at a rate of 1lb for 5lb of feed, which is an important statistic in an industry that practices mass husbandry and production of meat. The calves grow to about 1300-1400lb.
The success of Irish black and red cattle illustrates what is possible using natural methods of deliberate breeding. At a time when genetic modification is establishing an increasing presence in agriculture, people may still learn from the example of Maurice Boney. The question is as to how genetic modification can improve an already superior piece of steak.
The breed was established in the sixties when an expert in Iowa, Maurice Boney, attempted to isolate and preserve the genetic profile of Friesian cattle with a small presence of Aberdeen Angus ancestry. There were Irish Friesian bulls in the initial herd, and that is where the name has its origin. Nearly 50 years later, Irish blacks and reds are some of the most successful in the quality of their carcasses and their capacity to breed.
Boney's priority in his breeding program was to keep the genetics as pure as possible. He tried to maintain homozygous traits (where both parents have the same characteristic) rather than involve heterozygous possibilities. As he explained, his approach ensured that the breed's gene pool remained more consistent than that of others. This ensures predictable results in breeding.
Most of the individuals belonging to this breed have black coloring, while occasionally a red one appears. The standard of the hides is relatively high. About three centuries ago in Scotland, Scottish farmers crossbred English Longhorn cattle with their Aberdeen Angus herds to produce animals which were physically stronger and larger. This is a possible reason why some examples of Boney's breed have red hides.
The red coloring is linked to a recessive gene. This means that individuals may carry the gene but still have black hides. Any characteristic of the animal is associated with two genes. A recessive gene will only be noticeable if it is both genes for that specific phenotype trait. This is possibly how the gene for red hides was imported to the USA.
The meat of Irish black and red cattle has a pleasant taste and marbling. It is graded 80 to 90% Choice or higher. Carcasses receive similar ratings. The meat is thus saleable to any industry sector and can be used in any processing activity.
Farmers are also interested in the breeding performance of the animals. The females have broader hips, so there are seldom birthing complications. The gestation period is a relatively short 277 days, so the average female calves more times in her life than other breeds. Fertility among females is high, and so is the ability of their udders, enabling a high yield of milk. Males have a long lifespan and sire calves with a low birth weight.
This breed reaches a substantial size. The calves gain weight at a rate of 1lb for 5lb of feed, which is an important statistic in an industry that practices mass husbandry and production of meat. The calves grow to about 1300-1400lb.
The success of Irish black and red cattle illustrates what is possible using natural methods of deliberate breeding. At a time when genetic modification is establishing an increasing presence in agriculture, people may still learn from the example of Maurice Boney. The question is as to how genetic modification can improve an already superior piece of steak.
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