Beefmaster is a breed of beef cattle that was developed in the early 1930s by Tom Lasater (the breed founder), from a systematic crossing of Hereford cows and Shorthorn cows with Brahman bulls. The exact mixture of the foundation cattle is unknown, but is thought to be about 25% Hereford, 25% Milking Shorthorn and 50% Brahman. It was first recognized by the USDA as a new breed in 1954. The original intention was to produce cattle that could produce economically in the difficult environment of South Texas. The cattle were selected by using the Six Essentials – weight, conformation, milking ability, fertility, hardiness and disposition. While brownish-red is the most common color, the breed has no color standards. Over the past decade, the Beefmaster breed has become very popular among herd
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| - Beefmaster (en)
- Beefmaster (fr)
- Бифмастер (ru)
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| - La race Beefmaster est une race bovine américaine (fr)
- Beefmaster is a breed of beef cattle that was developed in the early 1930s by Tom Lasater (the breed founder), from a systematic crossing of Hereford cows and Shorthorn cows with Brahman bulls. The exact mixture of the foundation cattle is unknown, but is thought to be about 25% Hereford, 25% Milking Shorthorn and 50% Brahman. It was first recognized by the USDA as a new breed in 1954. The original intention was to produce cattle that could produce economically in the difficult environment of South Texas. The cattle were selected by using the Six Essentials – weight, conformation, milking ability, fertility, hardiness and disposition. While brownish-red is the most common color, the breed has no color standards. Over the past decade, the Beefmaster breed has become very popular among herd (en)
- Бифмастер (Beefmaster) — мясная порода крупного рогатого скота. Выведена в 1908—1937 гг. на фермах Эда и Тома Ласатеров (Lasater) на ранчо в штатах Техас и Колорадо, путём скрещивания коров герефордской и шортгорнской пород с быками зебу породы брахман. С 1937 г. порода разводилась «в себе».Зарегистрирована Министерством сельского хозяйства США в 1954 году. Одна из особенностей породы — высокая конверсия корма. Другие полезные качества — устойчивость к инфекционным и паразитарным заболеваниям, к холоду, жаре, к влажному или засушливому климату, к укусам кровососущих насекомых. (ru)
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| - Beefmaster is a breed of beef cattle that was developed in the early 1930s by Tom Lasater (the breed founder), from a systematic crossing of Hereford cows and Shorthorn cows with Brahman bulls. The exact mixture of the foundation cattle is unknown, but is thought to be about 25% Hereford, 25% Milking Shorthorn and 50% Brahman. It was first recognized by the USDA as a new breed in 1954. The original intention was to produce cattle that could produce economically in the difficult environment of South Texas. The cattle were selected by using the Six Essentials – weight, conformation, milking ability, fertility, hardiness and disposition. While brownish-red is the most common color, the breed has no color standards. Over the past decade, the Beefmaster breed has become very popular among herd managers using the breed in their heterosis programs for hybrid vigor. These cattle are a versatile breed and adapt to many climates. (en)
- La race Beefmaster est une race bovine américaine (fr)
- Бифмастер (Beefmaster) — мясная порода крупного рогатого скота. Выведена в 1908—1937 гг. на фермах Эда и Тома Ласатеров (Lasater) на ранчо в штатах Техас и Колорадо, путём скрещивания коров герефордской и шортгорнской пород с быками зебу породы брахман. С 1937 г. порода разводилась «в себе».Зарегистрирована Министерством сельского хозяйства США в 1954 году. Единственными принципами отбора были 6 показателей: нрав, плодовитость, вес, экстерьер, выносливость, молочная продуктивность. Отбраковывались все коровы с абортами, мертворождениями и трудными родами, и тёлки, не достигшие половой зрелости в 14-месячном возрасте. Средний вес быков 650 (до 1200) кг, коров — 530 (до 800) кг, средний вес телят при рождении 35 кг, при отъёме в 8-месячном возрасте тёлочки 250, бычки 300 кг. Убойный выход — 60 и более процентов. Вкусовые качества мяса — отличные. Костей — 15 % от массы туши. Одна из особенностей породы — высокая конверсия корма. Другие полезные качества — устойчивость к инфекционным и паразитарным заболеваниям, к холоду, жаре, к влажному или засушливому климату, к укусам кровососущих насекомых. (ru)
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