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A variety of cattle breeds are used for cutting horse competition but the preferred types are young steers and heifers ranging in size from 400 to 650 lb (180 to 290 kg). The most popular breeds among cutters include Angus , Hereford , or crossbreeds of those types, as well as other breeds of beef cattle , such as Charolais and Brahman , or ...
Teamwork is the key with both riders working in harmony to cut out the correct cattle and drive them to the pen while keeping the wrong numbered cattle back. There are several variations of ranch sorting with one, two or three riders on the team, but all require sorting the cattle from one pen to the other in the correct order. [2]
By late 19th century, cattle trading was an industry; thereby making cutting horses an indispensable tool of the trade. [3] Large herds of cattle grazed freely on the open ranges, and any strays that wandered off would typically join the herds of other cattle ranchers. As a result, cattle roundups became an annual or semi-annual routine.
For instance, the cut described as brisket in the United States comes from a different part of the carcass than the "brisket" referred to in the United Kingdom. Cuts typically refer narrowly to skeletal muscle (sometimes attached to bone), but they can also include other edible parts such as offal (organ meats) or bones that are not attached to ...
The sport of cutting involves the working of cattle in a manner similar to that seen on ranches. However, some changes have been made from true ranch-style cutting to increase the entertainment value of the sport on a competitive level. [3] During the event, each horse and rider pair takes one steer at a time from a herd in the arena.
The livestock auction is selling from 800 to 1,000 head of cattle weekly, more than double the number it sold twice a month before the drought. "We ... Ranchers cut cattle herds as drought reduces ...
Other than the few bulls needed for breeding, the vast majority of male cattle are castrated as calves and are used as oxen or slaughtered for meat before the age of three years. Thus, in a pastured herd, any calves or herd bulls usually are clearly distinguishable from the cows due to distinctively different sizes and clear anatomical differences.
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