Monday, July 20, 2009

Why You Should Choose British White Cattle



Click on the title link above to visit this blog found at edublogs.org.

EXCERPTS:

"A breed of beef cattle know as British White Cattle has made a remarkable transition from being status symbol in medieval Britain to a mainstream purebred beef breed.. ."

"A British White Bull is very hard to beat in a crossbreeding program. If you are wanting to follow the experts recommendation and keep your herd half British and have a preference to white he is the bull for you. He will instill easy calving into your herd and the calves will have lots of grow in them. British Whites are know to have strong genetic traits and the ability to pass them on to their calves. . ."

Sunday, April 12, 2009

Randall Cattle Breed


I stumbled across an interesting breed of cattle this past week - Randall Cattle. The following is an excerpt from the breed association's web site:

The Randall Cattle Breed

"Randall cattle are a rare breed of purebred cattle developed in Sunderland, Vermont, on the farm of the late Everett Randall. They are considered to be a landrace breed, descended from the indigenous landrace cattle common in New England in the nineteenth century. Randalls have historically been used as a dairy breed, although they also possess meat and draft qualities.
Randall cattle are variable in size and conformation and have a constitution that is uniquely adapted to extensive or low input farming systems. Historically, the most suitable and natural environment for these cattle has been on small scale forage-based farms, subsistence farms, and homesteads. It is on such farms and homesteads that the unique genetic attributes of the Randalls can be fully expressed."


"Randall cattle are classified as "Critical" by the American Livestock Breeds Conservancy (ALBC), although their numbers, once fewer than 20 total animals, have increased since they were first rescued from extinction in 1985. Randall cattle originated on the farm of Everett Randall of Sunderland, Vermont, starting with his father, Samuel J. Randall, around the turn of the 20th Century. Much of the breed's history is surmised, based on anecdotal and other evidence, but the common thread seems to be that the Randall family kept, bred, and selected their cattle in virtual isolation for over eighty years. This selection and isolation resulted in the Randall breed of today, a distinct animal uniquely adapted to its environment."

The Randall Breed web site has a very large collection of photos, in particular a quite lengthy slide show that seems a thorough representation of the population of these cattle. Reviewing the slideshow you see from time to time white cattle in the mix. It's like a mirror image of a British White herd of cattle where they are predominantly white with black points and you find as well limited numbers of the black-sided example of the British White breed, what we consider 'line-backed' markings.

Also of particular interest to me is the beautifully lyre-shaped horns of this breed that are tipped with black. A review of the photos reflects black-tipped horns not being occasional, but rather most predominant, as is the lyre shape of the horns. The ancient Park Cattle of the British Isles originally had lyre shaped horns, based on the surviving literary references to the breed, and they were tipped in black.

". . . when the milk-white bull with gilded horns. . ." The Georgics of Virgil (c.29 BCE)

Today, you often times see more of a spreading type horn in the remaining horned Park Cattle herds in the USA as well as in Britain, which would be the result of the introduction of English Longhorn into herds of horned Park Cattle most likely in the 18th and early 19th centuries. An example of this would be the photos of horned Park Cattle presented at the Seedsavers Exchange web site. While the verbiage indicates the cattle have the traditional lyre shaped horn, the photos are clearly of the wide spreading variety of horn, not a distinctive upward rising lyre shape.

The Randall cattle were kept and bred in isolation and this perpetuated a distinct type, not unlike the Chillingham herd of England. The critical difference being that this herd was not kept in human isolation, and it is apparent that they are intelligent and gentle animals. The Randall family likely had an original fondness for the line-backed markings and thus they are the predominant physical appearance of this breed today. But, it is very informative to the genetics of this breed to find the occasional Randall that is white with black points. Kevyn Miller of Conner Prairie in Fishers, Indiana with his Randall working steers



One day I hope that someone with both the interest in the antiquity of these genetics and the wealth to take on such a project, will decide to pursue a thorough genetic analysis of the polled British White, the horned White Park of England and the USA, and this very interesting Randall breed of cattle. Perhaps we could try to get some of that federal stimulus money for such a project!

The photo above shows both a red and a black point Randall steer. Apparently, when the breed was originally taken on for rescue there were no red-pointed animals, but over time the recessive red gene presented itself. This is also consistent with the ancient Park Cattle we know today as British White and White Park.

Do you know anyone with deep pockets and an interest in exploring and preserving the ancient genetics of these special breeds? I'll give you a beautiful heifer if you can find someone who will commit to seeing this done and done right!

Thursday, April 2, 2009

British White Heifer Shown at South Texas State Fair



A British White heifer is included in the first Spring South Texas State Fair in Beaumont, Texas. Previously a fall show for many years, this transition to spring seems to be going well. The fair grounds are clean and fresh and the rides and the food are all tasty and fun; in particular the food has lots of variety, I really wanted to try one of those pork chops on a stick, or a cajun egg roll, but alas I looked on in envy, and decided to wait until another day. This video is a short clip of my niece with her heifer, Mazey. Mazey is a small framed heifer, should mature to at most a Frame Score 2 and weight of about 1000 lbs at full maturity. She stands out in the show barn as much for her small frame as for her distinctive beauty and good nature. Follow this link for a short video, and look for more videos to follow on youtube!

Friday, March 13, 2009

Beef Recipe from the Late 60's - What does it tell us about beef 40 years ago?


I've had some time on my hands lately, and one thing I've done is browse through some of my late mother-in-law's many cookbooks. I just love cookbooks, they tell as much about a period in our history as, well, probably as much as a history book in our schools today. We know our school history texts today are skewed and stretched and squashed together bits of information on life in our great country since our English, French, Irish, Scottish, and Welsh and more cousins first settled this great country some 300 plus years ago (I count way before 1776, just so you know :).

But, those old cook books are NOT telling any lies, changing any facts to suit a social agenda. The cookbook is the agenda, and the women who pulled together the recipes, unknowingly pulled together and left for us a glimpse into their lives, and life in general in the good old USA.

Here's a recipe from a 1968 "Favorite Recipes from Country Kitchens - Casseroles Edition". It particularly struck my eye as it calls for the use of "beef suet" rendered in a skillet for the fat, and the fat is then used to brown the ground beef. Makes me think that just maybe the ground beef back in those days was NOT full of water and fat like supermarket ground beef is today. What do you think?

RAILROAD PIE

Chopped Beef Suet
1 lb. ground beef
1 large onion, chopped
1 10 1/2 oz. can tomato soup
1 soup can water
1 tsp. salt
Dash of black pepper
1 tbsp. chili powder
1 12-oz. can whole kernel corn
1/2 c. chopped green pepper

Render beef suet in thick skillet over moderate heat until there is grease enough to brown meat. Remove rendered suet; stir in ground beaf and onion. Mix and brown lightly. Pour off excess fat and add remaining ingredients. Bring to boil and simmer 15 minutes. Turn into 1 1/2 quart greased casserole. Pour Corn Bread Topping on top of meat mixture. Bake in 350 degree oven 30 to 40 minutes or until Corn Bread topping is done and brown-crusted.

CORN BREAD TOPPING:

3/4 cup cornmeal
3/4 tsp. sugar (I'd need more sugar than this, probably 3 Tbsp.)
1 tsp.salt
1 tbsp. flour
1 tsp. baking powder
1/4 tsp. soda
1 beaten egg
1/2 cup buttermilk
1 tbsp. bacon drippings

Measure the 6 dry ingredients and sift together into bowl. Make a well in center; add egg mixed with buttermilk and bacon drippings. Mix well.
Yield: 6 - 8 servings

Found the following desert recipe at Cooks.com, may be the perfect complement to old-fashioned Railroad Pie!

RAILROAD PUDDING
1 1/2 c. flour
1/2 c. butter
1/2 c. sugar
1 c. molasses
1 c. raisins
1 c. cherries or other fruit, drained well
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. cream of tartar or baking powder
1 tsp. soda
Cream butter and sugar. Sift flour with the soda and cream of tartar and put together in usual manner. Put in baking dish and cook at 325 degrees until it looks done, about 50 minutes.
SAUCE:
1/2 c. butter
2 well beaten eggs
2 tbsp. vinegar
1 c. sugar
1 c. boiling water
Beat all ingredients together, cook over low heat. Then add another cup of water, stir well then serve on pudding. May only want to use 1/2 cup of extra water.

RED ANGUS BULL IN COLORADO IS PRACTICALLY FREE TO A GOOD HOME!



Yes, I know, this is a blog for British White Cattle! But, exceptions have to be made sometimes, and I think this is one of them. This photo is of a very nice-looking registered Red Angus bull that needs a good home, a good job, and a good life for several more years. Here is the text of the ad found at agads.net:

"Five year old registered ease of calving bull. Guaranteed breeder. I am 73 and sold my small herd of mother cows. I don't want to sell him for slaughter as he is a gentle old friend and I want him to have several more years. He could easily bring my price at livestock sales. Great Bull for heifers."


Price $1150

Contact Information


Contact Name Bob Fritzler City Keenesburg
State Colorado
ZIP 80643
Country United States
View Map Click Here to view map of area
Telephone 303 732 4880
Website
Email

Follow this link for more photos of this good-looking Red Angus bull.