It all started in Herefordshire, England where white-faced, red bodied cattle were being raised. America started to import the cattle in the 19th century. In 1881, the American Hereford Association (AHA) was started to protect the "genetic purity" of this breed.
|An ideal candidate for Hereford Beef|
In 1995, studies were conducted at the Colorado State University to see if it really does measure above the rest of the competition. What they found was its superiority in taste and tenderness in many categories. The Certified Hereford Beef program was created and has since been set as the standard for great tasting and quality beef that is sold to customers.
For a cattle to be considered by Hereford, it has to have a number of unique traits. Some of them are the following:
- Must have predominately (51%) white face
- Hereford and Hereford-English crossbred cattle
- Herefords, Black Baldies, and Red Baldies
- Beeftype breeding only
To learn more about Hereford Beef, their mission, their story, or even some recipes, click this link and it will take you to their official website.
If you have any questions for us, give us a call at 610-384-5037 and ask for the meat department!