What’s a Good One, Anyway?

by Kathryn Ingram

What’s a good one? A question that has been asked many times in the past and will continue to be asked in the future. The definition of a “good one” has changed over the years. For example, from the 1950s to the 1980’s the size of cattle went from small to tall. Industry trends will continue to change the definition of an ideal beef animal. The consumer is the driving force behind many of these changes.

The shift in frame size in the 1970s and 80s was due, in part, to consumers demanding leaner beef. When determining what a good one is, you should first look at what the consumer wants. The customer at the meat cooler determines our profitability as an industry. If we cannot meet their needs, they will look to other protein sources.

The customers’ top demands are for a steak that is tender and flavorful, according to a survey on the Beef Its What’s For Dinner website. Producers can help meet this basic demand by using carcass EPDs and data when choosing their next bull or female. This tool is a game-changer for promoting Hereford bulls to commercial cattlemen. We can produce bulls that will provide hybrid vigor without sacrificing carcass quality.

However, we must remember not to go down the road of single-trait selection. The cattle of the 1970s-80s were tall, but in the race to increase frame, other production traits were ignored. The American Hereford Association provides seventeen EPDs and three indexes to help determine the genetic potential of an animal. While one trait may be more of an emphasis for you than others, remember that all these numbers contrib- ute to making productive stock. A good one will have balanced EPDs across the board and be free of genetic defects.

Phenotype is still important in picking a good one. Even if the EPDs are great, it is still not a good one if their feet and legs are not going to hold up. Sound structure is essential for purebred cattle. We need to produce stock that will work long-term for our customers. With that in mind, we are raising beef cattle, and muscle is required.

Historically, Hereford cattle are known for their foraging ability and docility. These traits are the foundation for the popularity of the Hereford breed. They also contribute to being a good one. No one goes to the sale and picks out the poor-conditioned animal as their favorite. Animals with depth of body and spring of rib are easier to feed. This is especially important with current feed prices. Docility sells bulls. No one wants to work with animals that are high-strung or dangerous. Maintaining docility needs to be an emphasis on selection.

A good one will have to combine phenotype and genotype that will consistently produce quality breeding stock and a product that will please the beef consumer. I will leave you with the first lesson I was taught on the UT livestock judging team a long time ago. Gregg Upchurch said that if in doubt, remember that “Pretty beats Ugly.” I know that being stylish and clean-fronted may not improve carcass quality, but it is hard to say it is truly a good one if it’s ugly!