The History of Herefords
There is a lot to be learned from history. What about a food source? To be exact, what about a particular breed of cattle? Overtime, we have learned to make progress with an ever changing society. Breeding cattle to create food for generations to come do not change, we still have to eat, but the ideas of how we sustain that production does. Herefords came about in a time when society looked for better solutions to an expanding food market. Herefords became the source for a meatier breed that changed ranching and farming innovations.
​Herefords have only been a breed for almost 300 years and yet still seem to exhibit as the prominent breed among other cattle. Their history begins in Herefordshire by the credit of a man named Benjamin Tomkins, whose family line seemed to come from a distinguished line in the arts of music, painting, and who by society was portrayed as great politicians (Miller, 1902, p.23). Among other things, it seems as though the Tomkins family line was also successful in farming and the breeding of cattle.
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"In the year 1627, John Speed published a work on England, Wales, and Scotland, in which he says of Herefordshire, 'the climate is most healthful and the soil is fertile for corn and cattle that no place in England yieldeth more or better conditioned.'" Starting from this data, it is fair to presume that the cattle of Herefordshire should improve, and that Mr. Benjamin Tomkins, who commenced the breeding of Herefords in the year 1742, should have found a class of cattle of great merit." (Miller, 1902, p.23)
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Mr. Benjamin Tomkins had a reputable position as a cattleman among other breeders. "At one time he took twenty cows to Herefordshire Argicultural Show and gave a challenge of $100 to anyone who would show an equal number against him (p.23). After some time the results showed that none came in comparision to his breed. This only ignited as the beginning of a new and prominent breed to be shared not only in England, Wales and Scottland, but soon made its way into American culture in 1817.
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Characteristics
"The Hereford ox is supposed to be descended from the same stock with the Devon, but is larger, heavier in the bone, usually of a darker red or borwn color, with a white face, throat and belly. They are shorter-legged than the Devon, hardier and kindlier feeders, but less docile in temper, and even worse milkers. Indeed, a Hereford cow is rarely seen in an England dairy. Their hardihood and great muscular power give them the first rand among working cattle. This, together with thier superior grazing qualities, has led to thier introduction in the United States, by the Hon. H. Clay of Kentucky and several other individuals. (Miller, 1902, p.124)
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​Associations​
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Since the introduction of Herefords into the United States in 1817, today the American Hereford Association if the second largest beef breed association in the United Stated with over 7,000 active members. Below you can check out the following resources from the AHA:
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Citation:
Miller, T. L. & Sotham, W. H. (1902) History of Hereford cattle, proven conclusively the oldest of improved breeds. Chillicothe, Mo., T. F. B. Sotham. [Pdf] Retrieved from the Library of Congress, https://www.loc.gov/item/02020955/.