VALUE OF BRITISH WHITE CATTLE

10171145_790537130965965_294436487837904751_nThe value of British White Bulls as sires of beef cattle, are worthy of note by livestock farmers. This provides the strongest Commercial reason for use of British White Bulls on commercial cows; cows will calve easier, calves have higher feed conversion and efficiency and leaner carcasses as now demanded by the American marketplace.

British White Traits

  •   Gentle Disposition
  •   Naturally Polled
  •   Fertility & Ease in Calving
  •   Efficient & Trouble Free
  •   Superior Maternal Instinct
  •   Excellent Milking Ability
  •   Growth & Hardiness
  •   Excellent flavor and tenderness

Docile. British Whites are possibly the most gentle cattle of any beef breed. This trait alone makes them your ideal choice whether you raise cattle as a hobby or on a commercial basis. Research has proven that gentle cattle do better on feed and hang a better carcass.

Naturally Polled. Our bulls are happy to do your dehorning for you, in fact they will do it with a smile.

Fertility, Easy Calving & Excellent Milking Ability.
The single most economic trait in the Beef Cattle Industry is the ability of a cow to give birth to her first calf at two years of age and then give enough milk to raise it on her own. Her second and each subsequent calf should arrive within 12 month intervals.

Efficient & Trouble Free. British White Cattle are known for their “Easy Keeping” and it is not at all unusual for a fifteen year old cow to have an udder that resembles that of a young four year old. Their black ears, eyes, muzzle, teats and hooves reduces or eliminates the problems associated with pinkeye, cancer eye, sun burned udder or feet.

Growth & Hardiness. British White Cattle have developed an ability that enables them to forage and graze in all kinds of adverse weather conditions. They thrive in either extreme heat or cold.

Tender, High Grading and High Dressing Percentage. British White Beef is right for the times. The meat is very tender and tasty. A thin rind of back fat with a light flecking of marbling sets off the obvious quality of a good steak or roast.