Some of Mahoenui Ruapuhu Stud's cattle involved in the cross breeding study
A trial to further clarify the advantages of using Shorthorn cattle in a hill country cross-breeding operation is underway at Raupuha Stud, Mahoenui.
Property owner Russell Proffit believes that cross-breeding represents a worthy investment for New Zealand beef farmers, and he expects further evidence will hammer the point home.
The trial began in January 23 with 350 Angus, Hereford and Shorthorn Cross cows on a steep hill country property in the Whanganui Region. It aims to measure the weight and meat quality of hybrid bred calves, as opposed to a control group of straight-bred Angus or Hereford cattle.
A large number of male cross-calves will arrive at Russell’s property next month (April). The trail, which will be benchmarked against other New Zealand trails, is being supported by Beef + Lamb NZ.
“Advantages of cross breeding have long been recognised in the sheep industry, but till now some New Zealand commercial farmers have been hesitant to use it in their beef breeding operation,” Russell said.
And with meat companies now looking at paying premiums for top quality beef no matter the colour of the skins Russell is keen to collect data to prove that cross breeding with a Shorthorn will increase bottom line for New Zealand beef farmers
He has solid credentials in both industries, being president of both the Perendale Sheep Society of New Zealand and New Zealand Shorthorn Beef. And having observed genetic research on cattle during a genetics tour of North America last year, he is keen to use the North American company International Genetic Solutions (IGS). This is the largest facility cross breed data of its type in the world, to analyse data from the cattle trial.
Calves in the trail, most of which will arrive at Raupuha Stud next month and most are expected to be killed and processed 14 to 18 months from then.
Muscle scanning will determine attributes such as fat depth , IMF and general meat quality in the yards and also by the meat company when the steers are killed, to try to determine whether the hybrid breeds can assist in obtaining the kind of premium cuts of beef that ultimately improve returns to farmers.
“We believe that Angus, Hereford and Shorthorn cross-breeding works better than straight-bred Angus or Hereford cattle. And we want to see if we can hit the key targets and weights within 18 months rather than two and a half years. The aim is to show that cross-breeding to create hybrid vigour represents a worthy investment.
“It has long been recognised that cross breeding producing a 15% increase in growth and productivity in the sheep and beef industry.
“With a lot of challenges in the marketplace, we want to see more New Zealand beef farmers take advantage of cross breeding. If beef farmers can hit key meat quality targets their bottom line profit will increase. Sheep farmers putting their ewes to terminal rams are getting slightly faster growth and a few more lambs away when compared to the likes of traditional Romenys, Perendales or Coopworths.”
Russell points out cross breeding of cattle has been big in the United States for years, though not as widely used in the Kiwi beef industry.
He believes that the data will confirm that cross breeding can not only boost meat quality, but help to decrease farmers’ footprint on the land, with less heavy animals on the farm over winter.
“That’s where we want to head – faster maturing animals will mean they eat less tucker, release less methane and less everything. Animals in this study have been picked on their figures and we will check that these match-up after they’re killed, providing farmers confidence that figures do what we say they’ll do.”
