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The Hereford is a British breed of beef cattle originally from Herefordshire in the West Midlands of England. [3] It was the result of selective breeding from the mid-eighteenth century by a few families in Herefordshire, beginning some decades before the noted work of Robert Bakewell .
National Beef is the U.S.'s fourth largest beef processor, with sales exceeding $7 billion annually. [15] National Beef products are available to national and regional retailers, including supermarket chains, independent grocers, club stores, wholesalers and distributors, foodservice providers and distributors, further processors and the U.S. military. [16]
Based on Offa Street in Hereford, [4] the Society also originally housed the World Hereford Council, when it began as an offshoot organisation in 1951. [5] The Society today continues to hold cattle sales, shows and events promoting and cultivating the consumption, trade and development of Hereford cattle throughout the United Kingdom. [6] [7]
There are eight grades of beef: prime, choice, select, standard, commercial, utility, cutter and canner. Interestingly, only the first three are commonly sold at the butcher’s shop.
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In 1913, Beak purchased two "freak" hornless Herford bulls in an attempt to produce polled progeny. [1]In 1919, Henry Beak & Sons became the first Australian company to import Hereford cattle from the United States of America.
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