British Whites are a rare, old English breed maintained with and
selected for those beef cattle traits so needed in today’s cattle industry.
They are a naturally polled breed that boasts a superior maternal instinct.
From a “beef” perspective, the meat has an excellent flavor and
tenderness.
DOCILE: British Whites are possibly the most gentle cattle of any beef
breed. This trait alone makes them your ideal choice whether you raise cattle as
a hobby or an a commercial basis. Research has proven that gentle cattle do
better on feed and hang a better carcass.
FERTILITY, EASY CALVING & EXCELLENT MILKING ABILITY: The
single most economically important trait in the beef cattle industry is the ability of
a cow to give birth to her first calf at two years of age and then give enough milk
to raise it on her own. Her second and each subsequent calf should arrive within
12 month intervals.
EFFICIENT & TROUBLE FREE: Known as “easy keepers,” it is not at all
unusual for a 15-year-old cow to have an udder that resembles that of a young
cow. Their black ears, eyes, muzzle, teats and hooves reduces or eliminates the
problems associated with pinkeye, cancer eye, sunburned udder or feet.
GROWTH & HARDINESS: British Whites have developed an ability than
enables them to forage and graze in all kinds of adverse weather conditions.
They thrive in either extreme heat or cold.
TENDER, HIGH GRADING & HIGH DRESSING PERCENTAGE: British
White beef is right for the times. The meat is very tender and tasty. A thin rind of
back fat with a light flecking of marbling sets off the obvious quality of a good
steak or roast. It is not uncommon for 90% of an entire pen to grace “choice” or
better.