Relative Performance of Beef Breeds and Their Dairy Crosses in Ireland

Summary

The origin and use of the traditional Hereford and Angus breeds and of the newer Continental (Charolais, Simmental, Limousin, Blonde d’Aquitaine and Belgian Blue) breeds is outlined. Comparisons of pure breed performance based on on-farm records and performance test station data are presented. Comparisons between the different beef and dairy crossbreds based on beef progeny test data are also presented.

Breed differences measured in purebreed comparisons were very consistent with those measured on beef and dairy crossbreds. The Continental breeds and their dairy crosses gave rise to higher incidences of calving difficulty and calf mortality. They grew faster, converted their feed more efficiently and had carcasses with better conformation and less fat than the traditional beef breeds, their crosses, and the Friesian breed. The traditional Irish Hereford and Angus crosses were slower growing than the Friesian; they had better conformed carcasses but the Hereford crosses had fatter carcasses. Canadian Hereford and Angus bulls sired cattle which grew substantially faster than those sired by Irish bulls, but the Canadian Hereford carcasses had more fat.