The efficiency of fattening bulls meat best count when assessing the quality and quantity of meat derived from them. Hereford breed of cattle is much higher than the most popular HF or other meat breeds its performance. 60- 65% This dislocation of the breed standard.
The worldwide success of culinary beef derived from Hereford decide, however, its specific characteristics that distinguish it from other breeds of meat and the more milk . Fragility, juiciness and a wonderful smell beef cooking Hereford supported by unique health qualities of the properties sought by good cooks. The market is looking for quality, and is willing to pay well for it.
Our cattle grows up in the ecological conditions NATURE 2000 which gives it a particular value flavoring / health – Grass fed Beef ( grass-fed )
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- American dissection
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- Hereford w chłodni
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- wołowina kulinarna
Not all slaughterhouses in Poland can still appreciate the quality of Hereford but pressure from the chefs, mostly restaurateurs and increasingly quality-conscious consumers quickly leads them to seek Hereford bulls for slaughter. Our partners receiving from us odsadki to their further fattening and we do on our farm, we observe today strongly growing demand, which quantitatively we can not always meet. The market is already visible segmentation of culinary quality beef. This leads to price differences in trade and procurement. Poor quality lower price.
High quality culinary beef from Hereford is the highest price sales. Other popular breed of meat do not reach such high sensory parameters and health.
American butchering beef
Hereford Bulls reaches its optimum slaughter weight, about 800 kg, at about age 30 month, which affects their higher price sales.
Due to its anatomical features, supported by good genetics is obtained about 500 kg in the halves. Care butcher at slaughter, ie. slaughter stress guarantees optimum pH of beef cooking.
Proper cooling, ripening time and especially professional demolition meat is already a task for top-class professionals.
American cutting patterns here are the most desirable. They allow optimum notch extremely valuable portion stekowych, so sought after by all the good cooks.
Other parts are material to produce top-class classic burgers or consumption in the form of well-known Polish delicacies like beef stew, roast beef and rolls.
So, if you're looking for top-class slaughter cattle use the order form. Immediately you will receive information about the time and the quantity available during the following months Hereford bulls for slaughter.
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