Hal Hereford

The Hereford breed was developed in England in the 1700s to fulfill the expanding food market created by the industrial revolution. The original Herefords were bred for a high yield of beef and efficient production, and those characteristics are still important in the breed today. They were brought to the U.S. in 1817, and were useful for improving herds in the Southwest. Because of their early maturity and fattening ability, Herefords became very popular in the U.S. As tastes changed in the 1950s, Herefords were bred to be leaner, with less fat and more red meat. Both horned and polled Herefords remain common in the U.S. They are known for their longevity, and for being docile, easy calvers, good milkers, and good mothers.