THE BREEDS

Dexter - OUR RARE OLD ENGLISH BREED
The Dexter originated in the South Western region of Ireland. Like the Kerry, they are descended from the predominately black cattle of the early Celts.

 Dexter cattle were first introduced into England in 1882, when ten Dexters were purchased by Mr. Martin. J. Sutton of Kidmore Grange, Oxfordshire from Mr. James. Robertson of La Mancha, Nr Malahide, Dublin.

The Dexter are now considered one of many rare old English breeds. By supporting us, in turn you are supporting the old English rare breeds.

The Dexter breed is the smallest British breed of cattle. It is a dual-purpose breed, with the average weight of a cow being some 300 - 350 Kg's and standing 92cm - 107cm at the shoulder. There are two recognized types, short legged and non-short, both of which have their equal merits. We breed short and long-legged black Dexters. The meat tastes very strong and beefy, obviously the joints are smaller than other breeds but the taste is much more intense. Having had Dexters for a while now we can honestly say they are the noisiest cattle we have ever had!

The breed comes in three colours, predominately black, but also red and dun. We have long and short legged black dexters.

Longhorn

Whilst their horns may, to some, give an opposite impression Longhorns are noted for their exceptional docility. This quality, combined with their attractive appearance will engender greater stockmanship in cattleman and farmer alike.

Depth over the pins allows greater length from hooks to pins without incurring calving difficulties. Indeed the great overall length generally associated with the Longhorn is correlated with a rapid growth rate and lean carcase. It is a well established fact that intramuscular fat or “marbling” within meat is largely responsible for succulence, tenderness and flavour – the hallmark of beef with superior eating quality. Unlike many rival breeds, which require the laying down of excessive amounts of external fat before the formation of intramuscular fat can take place,  a properly finished Longhorn carcase will benefit from “marbling” without such excess external fat cover. Today’s Longhorns are clean, modern cattle, well capable of producing lean beef with superior eating qualities to suit today’s discerning market. One of our favourite breeds for many reasons, our Longhorns are beautiful creatures with great personalities.  

White Park - The rarest of our breeds

The White Park is not closely related to the British White or American White Park. Although all three of these breeds share a common colour scheme the White Park is very genetically distinct from the other two breeds.

White cattle with coloured points are first mentioned in old Irish sagas dating back almost 2,000 years. They are later found again in Welsh law which was formulated at Dynevwr Castle in Deheubarth by a series of rulers from 856 to 1197 AD. The Dynevor herd dates to this time. The Chartley and Chillingham herds of England and the Cadzow herd in Scotland date to the mid-thirteenth century when herds in England and Scotland were enclosed in hunting chases. Writers of the time differed as to the origin of the herds. Some contended they were brought to Britain while others, including the famed authority Rev. John Storer, believed they were the direct descendants of the Wild White Bull that roamed the forests which once covered the British Isles.

The White Park is a medium-size animal with mature bulls in working condition weighing approximately 2100 pounds and cows 1400 pounds. Their value in the beef industry lies in the high quality of their meat and in their great genetic distance from other breeds which will increase the heterosis effects in crossbreeding systems.

Limousin

The history of Limousin cattle may very well be as old as the European continent itself. Cattle found in cave drawings estimated to be 20 000 years old in the Lascaux Caves near Montignac, France have a striking resemblance to today's Limousin.

These golden-red cattle originated in the West of the Massif Central between Central and South West France, a rather rainy region with harsh climatic conditions and poor granite soil. It was in these unfavourable conditions that the breed developed. As a result of their environment Limousin cattle evolved into a breed of unusual sturdiness, health and adaptability. This lack of natural resources also enabled the region to remain relatively isolated and the farmers free to develop their cattle with little outside genetic interference.

Since those early days the breed has developed from a working meat animal into a highly specialised beef producing animal with a well muscled carcase without excessive fat cover. Today, Limousin cattle are still referred to as the "butcher's animal" in France. Increasing demand for quality beef production has witnessed the breed becoming established all around the world including Spain, Portugal, Italy, Germany, Belgium, Holland, Denmark, Sweden, Ireland, Hungary, Russia, South Africa, USA, Canada, Brazil, Argentina, Venezuela, Uruguay and Zimbabwe.

Charolais

Charolais is the leading terminal beef sire noted for its fast growth and excellent conformation. Charolais cattle are creamy white through to wheaten in colour. Bulls are noted for muscling, with excellent loins, good hindquarters and deep second thigh, while females are less heavily muscled and have well developed udders.

History

Charolais was the first Continental breed of cattle to be introduced to Great Britain and it revolutionized our beef industry. The initial importation of bulls, which was led by dairy producers seeking a superior sire to improve their calves’ conformation, arrived in the late 1950s. These bulls were licensed solely for use through AI companies. The importations met with fierce resistance in certain sectors, particularly since Britain was reputed to be the stockyard of the world.

 The breed’s main function is within the national suckler beef herd where Charolais remains unrivalled as a terminal sire due to its combined superior growth rate, muscle development, high killing out percentage and meat eating quality.
Charolais also demonstrates tremendous flexibility within Britain’s varying beef management systems – Charolais crossbred cattle can be taken through to finishing from 12 months of age, and grade in the preferred specification. This combination of factors ensures that Charolais crossbreds consistently command a premium over any other Continental crossbred on a weight for age basis.

Charolais crossbred cattle are favoured by both sectors of the meat trade. Discerning butchers appreciate the Charolais’ intramuscular fat lending to its superior meat eating quality, while processors supplying multiples prefer Charolais crossbreds with their ability to provide the highest percentage of saleable cuts, in particular from their combination of loin and hind muscling.

Aberdeen Angus

The Aberdeen-Angus breed was developed in the early part of the 19th century from the polled and predominantly black cattle of North east Scotland known locally as "doddies" and "hummlies". As with other breeds of cattle and sheep in Britain, establishment followed improvements in husbandary and transport.
During the first half of the 20th century, Britain was regarded as the fount of Aberdeen-Angus genetics and leading breeders came here, and to the Perth February sales in particular, for seed stock. The export market was most rewarding. However, over this period, the size of the cattle was reduced to the disadvantage of commercial producers here and overseas. The 1960's saw the introduction to the UK of large muscled draught-bred Continental cattle and the marketing of beef through supermarkets where quality was neglected in the interest of economy.

At the same time, the need for growthier cattle was recognised world-wide and our export markets rapidly disappeared. The breed in the 1960's found itself facing difficult times. Some progress was made by selecting larger types among British, and particularly Irish, lines and a few good New Zealand and Australian imports also made their mark.

Today, the breed is a blend of these North American bloodlines of Scottish pedegree and the British lines. We have the calving ease and the temperament, the fleshing and the marbling that makes us the most popular temperate beef breed in the world.

For British breeders, the only market is the commercial beef producer, and through them the consumers of the best beef. These breeders have at their disposal the old tools of breeding and selection which were used at Keillor, Tillyfour and Ballindalloch plus the techniques of AI and embryo transplant, and the aid of sophisticated performance records.