Raising beef cattle can be a rewarding endeavor, both financially and personally However, choosing the right beef cattle breed is crucial to maximize productivity and profitability on your farm With over 800 beef cattle breeds worldwide, selecting the best cow for your specific needs can feel overwhelming. This guide breaks down the key factors to consider when picking beef cattle to raise, and highlights some of the most popular and productive beef cow breeds.
Key Factors When Selecting Beef Cattle Breeds
Several critical considerations go into choosing the optimal beef cow breed for your operation:
Climate and Environment
Select cattle suited to your region’s climate, geography, and environment. For instance, breeds adapted to hotter environments, like Brahman, perform well in the humid South. Cold hardy breeds, such as Highland and Galloway cattle, thrive in northern areas.
Production System
Will you finish cattle on pasture or in a feedlot? Leaner British breeds like Angus and Hereford work well for grass-finishing. Larger Continental breeds like Charolais and Simmental excel in feedlot settings
Market Preferences
Understand market demand in your area. Black Angus cattle dominate markets demanding well-marbled beef. Heritage breed beef commands premium prices in niche markets. Consider crossbreeding to hit carcass targets.
Costs and Labor
Larger breeds eat more and require greater inputs. Docile breeds are easier to handle. Factor in costs and available labor before selecting a breed.
Personal Preference
Your management style and preferences also matter. Choose a breed you connect with and enjoy working with.
Top Beef Cattle Breeds
Here are 10 of the most common and productive beef cattle breeds:
1. Angus
Black Angus dominates the beef industry, making up over 60% of American cattle. Prized for its rich marbling, consistent quality beef, and high yields, Angus performs well in varied environments. The breed’s docile temperament also suits new cattle producers.
2. Hereford
Originally from England, hardy Hereford cattle excel on grass and possess great maternal instincts. Their beef is flavorful, though they lack the marbling of Angus. Herefords’ iconic red bodies and white faces make them easily identifiable.
3. Simmental
Large, hardy dual-purpose Simmental cattle thrive in pasture or feedlot settings. They are muscular with rapid growth rates, making them popular for crossbreeding to increase yield and growth.
4. Charolais
This large white breed originating in France offers excellent feed conversion for efficient beef production. Lean Charolais cattle do lack marbling but provide sizable cuts.
5. Limousin
Another large French breed, Limousin cattle produce finely marbled, tender, low fat beef. Though higher in price, their excellent yields provide favorable return on investment.
6. Brahman
Heat and insect resistant Brahman cattle originated in the southern U.S. Their large size and high fertility under challenging conditions make them a foundational breed in southern operations.
7. Shorthorn
Calm, durable Shorthorn cattle thrive on grass and possess great genetic diversity. Shorthorns produce flavorful, moderately marbled beef. Heritage breed associations work to preserve and promote this breed.
8. Gelbvieh
Originally from Germany, efficient, fast growing Gelbvieh cattle lack calving problems common in large breeds. When crossed with British breeds, Gelbvieh excels in feedlots and yields well.
9. Brangus
This hybrid of Angus and Brahman combines the best traits of each breed. Brangus cattle possess heat tolerance, fertility, docility, and marbling ideal for southern regions.
10. Beefmaster
A blend of Brahman, Hereford and Shorthorn, Beefmaster cattle offer hybrid vigor and excel in challenging environments. The breed is heat and drought resistant with good mothering abilities.
Consider Crossbreeding Strategies
While purebred cattle have advantages, crossbreeding offers hybrid vigor and complementarity between breeds. Here are some popular crosses:
- Angus x Hereford: Moderate sized, hardy, well-marbled calves
- Angus x Charolais: Fast growing, high yielding market calves
- Brahman x Angus: Heat tolerant, high quality calves
- Gelbvieh x Angus: Efficient, fast growing calves with good marbling
Selecting the right beef cattle breed requires careful consideration of your environment, management, target markets and personal preferences. But a well-chosen breed can help maximize productivity and profitability of your beef operation. Leading breeds like Angus, Hereford and Charolais offer good options, but don’t overlook value in crossbreeding multiple breeds. Whichever you choose, raising quality cattle sustains farms and fulfills consumers’ beef demands.
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A meal is only as good as its ingredients – isn’t that what culinary experts say? This refrain is even true when the meal has only one ingredient – such as a steak. In fact, it’s especially true in the case of beef.
There are eight main cuts of beef:
- Brisket
- Round
- Rib
- Loin
- Chuck
- Shank
- Flank
- Short Plate
How beef is delivered to the diner can take many forms. Ground beef, of course, shows up in the form of hamburgers, meatloaf, meatballs, tacos, sloppy joes, or Salisbury steak and in pasta sauces, chilis, soups, and casseroles. Ribs and roasts, are always popular when properly prepared. And, who can forget America’s favorite meat snack: beef jerky?
Steaks, though, are often viewed as the pinnacle of the beef mountain. According to Seven Sons Farms in Roanoke, IN, there are 10 cuts of steak that stand out above all others. The 10 best steaks are:
- Flank
- New York Strip
- Skirt
- Ribeye
- Prime Rib
- Tenderloin
- Sirloin
- Porterhouse
- T-Bone
- Filet Mignon
Where the meat comes from and the skill of the butcher doing the cutting will help determine the overall quality of a steak. But, there is only so much that the butcher has control over. One of the biggest factors in terms of the quality of a steak is what breed of cattle the meat is sourced from.
According to Countryside Magazine, the most common breeds of cattle farmed for consumption are:
- Angus
- Herefords
- Shorthorns
- Simmentals
- Charolais
- Limousin
- Gelbvich
- Salers
- Tarentaise
- Chianina
- American Brahman
- Beefmaster
- Santa Gertrudis
- Murray Grey
- Scotch Highland
- Galloways
- Devon Cattle
- Red Poll
- Welsh Black
- Dexters
- Wagyu
Of these breeds, there is a small handful that most U.S. consumers will run into at restaurants or in grocery stores.
According to Farm Flavor, there are several breeds of cattle that are the most popular among U.S. ranchers.
In the case of feeder cattle, the quality of the beef factors in the tenderness of the meat and the amount of intramuscular fat content – what is also known as marbling.
Marbling can range from 0.99% to 2.72% among the different breeds of cattle typically farmed for their meat. That wide range of marbling is a sign of how significant the fat content can be in the overall flavor of the meat.
- ANGUS is the most popular breed of cattle raised for the dining pleasure of Americans. This breed is well known for its excellent marbling. It is typically the highest quality beef that you can buy at the grocery store. Angus beef typically garners a Prime or Choice rating from the USDA. Originally hailing from Scotland, Angus cattle have been raised in the U.S. since the 1800s. Brazil is also a prime source of Angus beef these days. They come in both black and red varieties. Outside of the color of their hide, there is no genetic difference to the animals, their delectable meat tastes identical. Since 1978, the American Angus Association has stamped meat as “Certified Angus Beef” provided it meets 10 quality standards. Angus cattle are often crossbred to increase the quality of meat in other breeds.
- CHAROLAIS is a popular breed of cattle with origins in France. In fact, the breed can be traced as far back as 878 AD. The breed is recognized for its cream color and pink muzzle and have been raised for both their milk and their meat. Now, though, most Charolais cattle are raised for consumption thanks to the quality of their meat. The breed made its way to the U.S. via Mexico in 1934. The U.S. is one of 68 countries to raise Charolais cattle. Like the Angus, they are often used in crossbreeding to increase the marbling in other breeds of cattle.
- HEREFORD is a sturdy breed of animal. These cattle are a popular breed among ranchers in Montana, Wyoming, and North Dakota. The breed originates in Herefordshire, England and was first imported to the U.S. in 1817 by way of Kentucky. Red and white in color, this recognizable breed is valued for its ability to survive in harsh environments. Their relatively docile demeanor also makes them an appealing breed to raise. The meat of Herefords has long been celebrated for its luscious flavor.
- SIMMENTAL have an excellent growth rate resulting in high beef yields. The red and white marked breed can be traced back in history to the Middle Ages in the region now recognized as Switzerland. Raised for both milk and meat, Simmental cattle have one of the best growth rates when proper feed guidelines are followed. Although they offer a good flavor, Simmental cattle are more often used as dairy cows. During the reign of the former Soviet Union, Simmental made up 25% of all cattle in the USSR. In Africa, this breed of cattle is crossbred with oxen to increase growth rate and meat yield.
- TEXAS LONGHORN, as the name suggests, are recognizable by their widespread horns. In fact, their horns can easily reach a span of up to 10 feet. They are descendants of cattle brought to the Americas by Spanish conquistadores. They were included in cattle brought from the Iberian Peninsula on Christopher Columbus’ second voyage. Although they can be found in many colors, 40% of the breed sport some shade of red in their coloration. They are popular among ranchers because they can survive on the open range without much pasture or vegetation. They neared extinction by 1927, but now beasts with an elite Texas Longhorn bloodline can sell for $40,000 at auction. They produce a characteristically lean meat.
The Best Cows for Meat on the Homestead [Top 7 Beef Breeds!]
FAQ
What is the best cow meat to eat?
- Rib Eye.
- New York Strip. …
- Top Sirloin. The top sirloin is cut from the loin and offers great flavors! …
- Tenderloin. The tenderloin is a cut from the loin of beef and is the most tender cut of beef. …
- Top Sirloin Cap. The top sirloin cap is a very versatile cut of meat. …
What breed of cow has the best steak?
Breed. Angus is currently the most popular among North American ranchers. This is partly due to economics–Angus cattle mature quickly and put on weight well–but also because Angus beef is reliably marbled and tender. Not all well-marbled steaks come from Angus cows, however.
Is highland beef better than Angus?
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YouTube · Thor Haven Farmhttps://www.youtube.com5 Reasons You Shouldn’t Get Highland CowsJan 21, 2025 — but if you’re considering raising them for beef. you might want to think twice. today I’m going to dive into five reasons why Highland cows may not …
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YouTube · 100 Acre Wood Highlandshttps://www.youtube.com3 Reasons to eat Highland Beef!Aug 28, 2022 — and the University of Missouri have done studies that show showed that Highland beef is lower in fat and cholesterol. when compared to commercial be…
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Successful Farminghttps://www.agriculture.comWhat Are the Benefits of Raising Highland Cattle?Better Beef A study by the Scottish Agricultural College determined that Highland beef is significantly lower in fat and cholesterol and higher in protein and i…
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The Beef Sitehttps://www.thebeefsite.comHighland | The Beef SiteThe Highland has a modern beef carcass with lean, well-marbled, flesh that ensures tenderness and succulence with a very distinctive flavour. Highland beef is h…
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Highland Cattle Societyhttps://www.highlandcattlesociety.comHighland Beef — Highland Cattle SocietyPure Highland Beef is slow maturing, lean, firm and very low in fat, but also rich in protein and iron. It is unsurpassed for flavour, tenderness and juiciness.
What is the best quality of cow?
Sahiwal Cow
Lola, Lambi Bar, Teli, Montgomery, and Multani are some other names for this cattle breed. The best indigenous dairy breed in the country is Sahiwal. Sahiwal milk yields between 1400 and 2500 kilograms per lactation on average.
Which cattle breed is best for beef?
The breed of cattle plays a significant role in the quality, flavor, marbling, and overall eating experience of beef. Here are some of the most popular cattle breeds raised for beef: Angus beef comes from Black Angus or Red Angus cattle. It has become extremely popular and makes up a large portion of beef sold in grocery stores.
What is the best breed of beef to raise for profit?
Ultimately, the best breed of beef cattle to raise for profit will depend on your specific needs, geographic location, and available resources. However, based on our research we have identified some of the top breeds that are capable of providing high-quality meat in a cost-effective manner; Angus, Hereford, Charolais, Red Angus or Shorthorn.
What breed of cattle is a good price?
Some breeds have a higher marbling score, which makes them pricier than other breeds. Many cattle are raised specifically for the leanness of their meat. Consumers are moving towards lean meat that is low in cholesterol. My favorite for the expense is the Texas Longhorn. The best taste is Black Angus.
How do I choose a beef breed?
When you are looking for a beef breed, you should choose a breed based on its performance in three areas: The term “beef cattle” refers to the breeds of cattle raised for their meat. The beef industry is one of the largest industries in the world, with millions of beef cattle getting slaughtered each year.
What are the different types of cattle?
When selecting breeds for profit, there are two main types: beef cattle and dairy cattle. Beef cattle are ideal if you want to focus on meat production while dairy cows provide more opportunities for milk production. Some popular examples of each breed are Charolais beef Holstein jersey brown swiss dairy cattle Angus limousin.
What are some examples of cattle breeds?
Some popular examples of each breed are Charolais beef Holstein jersey brown swiss dairy cattle Angus limousin. A breed’s selection should depend on several factors such as meat quality and quantity or feed efficiency and cost.