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There
are hundreds of different cattle, hog, sheep,
goats and poultry breeds that are used for meat production. Here on
this page I
just listed the livestock breeds that are most commonly known for their
meat
yield across the world.
Beef
Cattle
| Pork
| Lamb
& Goats
| Poultry
BEEF
CATTLE
Angus
 |
Angus
are solid black cattle, although white may
appear on the udder. They are resistant to harsh weather,
undemanding,
adaptable, good natured, mature extremely early and have a
high carcass
yield with nicely marbled meat. Angus are renowned as a
carcass breed.
They are used widely in crossbreeding to improve carcass quality and
milking
ability.
|
Hereford |
Hereford
are medium framed cattle with distinctive
red body color with the head and front of the neck, the brisket,
underside, and
switch in white. They have well developed fore-quarters, a deep
brisket, broad
head. Most animals have short thick horns that typically curve
down at the sides of the head. Herefords are generally docile and fast
growing
cattle with good beef quality.
|
Simmental
 |
Simmental
can be traced to the Bernese Oberland, Switzerland.
Medium to large cattle
with strong bones, bulls typically weigh 2200 to 2800 pounds at
maturity and
cows 1200 to 1600 pounds. In the feed yard they have a weight gain of 2
to 3
pounds a day and excellent feed conversion with about a 63%
carcass yield.
They are suited to all-purpose crossing with smaller breeds.
|
Brangus (Angus/Brahman
cross)
 |
The
Brangus breed was developed to utilize the superior traits of Angus and
Brahman
cattle. Their genetics are stabilized at 3/8 Brahman and
5/8 Angus. The
breed has proven resistant to heat and high humidity. Under conditions
of cool
and cold climate they seem to produce enough hair for adequate
protection.
Brangus yield excellent meat quality.
|
| Beefmasters
|
Beefmasters
are a
cross-breed of Hereford, Shorthorn and Brahman cattle.
The cattle were heavily selected on what has become known as the Six
Essentials
- Weight, Conformation, Milking Ability, Fertility, Hardiness and
Disposition.
|
Limousin |
The
Limousin is a newer European cattle breed initially
introduced in Canada in 1968. Limousin cattle highlight three important
traits
within their breed: excellent feed efficiency, adaptability and high
carcass
yield. The red or golden colored cattle are good foragers and in
feedlots are
well able to convert feed into mass. The carcass of the Limousin yields
good cutability
and it is commonly said that they are genetically
“trimmed”. The meat is tender
and fine fibered because of their low fat levels. |
More information about beef (external
links)
Cattle
Today
Canadian
Cattle Identification Agency
(CCIA)
Canadian
Cattlemen's Association
Also check the links in the top right
and left
column of this website for more information.
PORK
Deutsches Edelschwein (German
Landrace)

|
The
German Landrace have been selectively breed for meatiness and are not
as extreme in size and length as some of the Landrace strains of other
nations.
The color is white and the ears are heavy with the characteristic
Landrace
droop. the German Landrace is known for top quality meat and carcass
yield with little fat.
|
Gloucestershire

|
A
large lop
eared pig with a
broad deep body. It is mainly white with a varying number of black
spots. It is
hardy animal and has good mothering qualities. Gloucestershire’s
produce excellent meat quality with great
carcass yield.
|
Middle
White

|
The
Middle White is a well-fleshed, early maturing
breed and the secret of success is to recognize maturity as a pork pig
at 60
kgs liveweight. Such early maturing means that Middle White pigs are
economical
to keep with a low food conversion ratio.
|
Duroc

|
The
Duroc, a solid red, meat type animal, is noted
for its carcass characteristics and feed efficiency. Strong feet and
legs make
the Duroc and excellent choice for rugged commercial feeding
conditions. This
breed is also noted for large litters, a characteristic retained even
when used
in a crossbreeding program.
|
More information about pork (external
links)
Canadian
Pork Council
Canadian
Swine Breeders Association
Also check the links in the top right and left column of this website
for more information.
LAMB
& GOATS
Romney

|
The
Romney is truly a versatile breed, as demonstrated by its ability to
produce
quality meat and wool under diverse climate conditions and management
systems.
It is so-named for the Romney Marsh region in Kent, England where it
was
developed as a dual purpose sheep.
|
Suffolk
 |
Suffolks
are found throughout the world's sheep producing countries. They are a
large
breed with a distinctive all-black head and legs that are free of wool.
Suffolk
lambs grow faster than any other breed and yield heavy, high cutability
carcasses of the type demanded by today's health conscience consumers.
|
Swiss White

|
The
Swiss White Alpine is a short-wooled breed kept primarily for meat.
|
Swiss Brown

|
The
Swiss Black-Brown Mountain originates from the ancient Swiss breeds
Jura, Simmentaler, Saanen, Frutiger, Roux de Bagnes and Freiburger. It
is a polled, medium-sized sheep, deep, and broad. The coat color is
either black, chestnut colored, or light brown. Their
bone is light, with a commendable meat to bone ratio.
|
| Boer Goat

|
The
Boer goat was developed in South Africa in the
early 1900s for meat production. They were selected for meat rather
than milk
production; due to selective breeding and improvement, the Boer goat
has a fast
growth rate and excellent carcass qualities, making it one of the most
popular
breeds of meat goat in the world. |
More information about sheep and goats
(external links)
The
Canadian Sheep Federation
(CSF-FCM)
Canadian
Sheep Breeders Association
Canadian
National Goat Federation
(CNGF)
Also check the links in the top right
and left
column of this website for more information.
POULTRY
Rode
Island Red

|
The Rhode Island
Reds are tough birds,
resistant to illness, good at foraging and free ranging, and are
typically
docile, quiet and friendly. Rode Island’s are terrific egg
layers and produce a
decent meat yield. The bird’s adaptability and resistance
makes this the
perfect chicken for a variety of climatic regions.
|
Buff Orpington

|
The
Orpington
was bred as a dual-purpose breed (meat production and eggs). Their
large size and
soft appearance together with their rich color and gentle contours make
them
very attractive. The Orpington chicken is thought of as a highly docile
bird
and is suitable for small farms and the backyard chicken
keeper.
|
Cornish Rock

|
The Cornish Rock are heavy meat producing bird and the first real meat
producing land
fowl in
the world. The meat if full of flavor, richness and firmness that can
not be
beat. Due to its meat producing quality the Cornish Rock has been
interbreed with many other chicken breeds.
|
More information about pork (external
links)
Canadian
Poultry Research Council
Chicken
Farmers of Canada
Agriculture Canada-Poultry
Also check the links in the top right
and left
column of this website for more information.
|
 |
|

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