The Longhorn is beyond equal as a suckler cow. Its combination of qualities in terms of milk, calving ease, longevity, docility, length and leanness of body is unrivalled by any other breed.
It has stood the test of time but does not rest on its laurels. Responding to market trends the breed continues to adapt and improve, so much so that the Longhorn is now superbly placed to meet the challenges of Quality Beef Production in the 21st Century.
Whilst their horns may, to some, give an opposite impression Longhorns are noted for their exceptional docility, an extremely important consideration when establishing a herd. This quality, combined with their attractive appearance will engender greater stockmanship in cattleman and farmer alike.
Depth over the pins allows greater length from hooks to pins without incurring calving difficulties. Indeed the great overall length generally associated with the Longhorn is correlated with a rapid growth rate and lean carcase.
It is a well-established fact that intramuscular fat or “marbling” within meat is largely responsible for succulence, tenderness and flavour – the hallmark of beef with superior eating quality.
Unlike many rival breeds, which require the laying down of excessive amounts of external fat before the formation of intramuscular fat can take place, a properly finished Longhorn carcase will benefit from “marbling” without such excess external fat cover.
Today’s Longhorns are clean, modern cattle, well capable of producing lean beef with superior eating qualities to suit today’s discerning market.
Such beef can command a premium price, which when coupled with the economic costs associated with its production; place the Longhorn in pole position for Quality Beef Production in the 21st Century!