IRISH BLACKS® & IRISH REDS™

TOP SET OF COMING
2-YEAR-OLD BULLS
FOR SALE!

A good number of these bulls are ET calves out of our top donor cows.

Overall, this is the most genetically dominant performance bulls in all phases of the beef industry. All the sale bulls carry Ultra sound scores for marbling, back fat and Ribeye Area.

This is the most uniform set of sale bulls that we have produced to date. They are sired by seven of our proven herd sires.

They are identical in their conformation -- it is difficult to distinguish one bull from another. Calves by these long, deep, thick-bodied bulls will also look alike, perform the same and cut out at premium values. We also have a choice set of bred females & Select embryos and semen for sale.

The Beef Industry Needs A Genetic Overhaul!

For a cow-calf operator to survive in a trouble beef market, he MUST produce calves that will perform exceptionally well in the feedlot, and the carcass MUST have high cut out value with high consistency and uniformity.

The genetic make up of a large portion of today's beef herds have become highly HETEROZYGOUS. They have lost their ability to transmit carcass cut out value with consistency and uniformity. This lack of carcass consistency and uniformity is costing the beef industry thousands upon thousands of dollars per day! The public consumer, the meat purveyor, and the large restaurant trade are finding it extremely difficult in purchasing quality beef that is consistent and uniform. This lack of consistency is easily corrected by using bulls that are highly HOMOZYGOUS. Bulls with a highly concentrated small genetic gene pool are proving to be the solution to this problem.

Course 101 In Basic Genetics

The Problem: The bulk of the calf crops in the U.S. do not look alike, perform the same or cut out the same. Today's beef slaughter is at the lowest level for QUALITY since record keeping began. It is doubtful that the prime grade would reach 2 percent of the present total daily slaughter. The quantity (volume) of the choice grade has also been drastically reduced. The public consumer, the meat purveyor, and the upscale restaurant trade are finding it extremely difficult in purchasing quality beef that is consistent and uniform in marbling and tenderness. The extremely broad, ever expanding, gene pools of today's cow herds can be held responsible for this decline in quality. It is most important to understand that a percentage bull can not, and will not, reproduce himself. Simple arithmetic clearly points out this fact. An example: calves sired by a 1/2 blood bull only possess 1/4th of the blood that one is trying to make improvements with. Then consider one's chances when using a percentage bull whose gene pool is made up of several different breeds. The result of such matings will produce a broader more diverse gene pool with hundreds of different gene trait combinations. It is an excepted fact that these ever expanding gene pools are responsible for the loss of some of the most essential gene traits. This is especially noticeable in their inability in transmitting the consistency and uniformity gene traits. Keep in mind that in the "dog world" animals of such breeding are referred to as "mongrels". Can we then refer to such breeding programs as being the equivalent of playing "Russian Roulette"? Thus one would assume that beef producers should over look today's promotional "hype" of continuous heterozygous breeding programs which has resulted in ever expanding, unpredictable gene pools, that continue to multiply the quality of meat problem.

Breeding Carcass Quality Back into Beef

It is no secret that the quality of our daily beef slaughter is at it's lowest level in the history of the beef industry. We are now hearing that barely 2% of the daily beef slaughter makes the Prime grade. It is also noted that the percentage of the daily slaughter that makes the Choice grade has decreased by 50%, or more, of what it was thirty years ago. This drastic decrease in carcass quality is the direct result of continuous cross breeding, the infusion of the blood of numerous other breeds, and the persistent programs have become extremely broad and ever-expanding. This has produced the predictability and variation in each new calf crop multiplied rapidly.

Dr. Jay Lush (world-renowned geneticist, Iowa State) stated that the hybrid vigor in crossing two lines of pure blood was of a very short period. The gene traits for consistency would noticeably decrease in the third generation. If this cross breeding program continued the loss of other essential gene traits would also continue to occur in each of the following new generations.

Those that followed this high heterozygous breeding program are now faced with a huge problem in trying to breed carcass quality back into their broad gene pools. If they try to proceed by using their present broad ever-expanding gene pools as their sole genetic base, they are looking at many generations, probably fifteen or more, before they get back to the carcass quality that was prevalent thirty years ago.

Irish Blacks and Irish Reds have consistently concentrated, year after year, the carcass quality gene trait for the past 37 years. Therefore, it definitely appears that Irish Blacks and Irish Reds hold the "Trump Card" in solving the carcass quality problem that the beef industry is now facing. The commercial cow-calf producer can take advantage of this high carcass quality genetic concentration and return to producing calves that will grade 80% to 90% Choice with some Prime in just two generations. The third generation will put one at the head of the line and it will be smooth sailing and an easy downhill pull in the future.

CONTACT US FOR MORE INFO ON BLACKS & REDS:
Maurice W. Boney • 25377 WCR 17 • Johnstown, CO 80534 • Phone: 970-412-3568 • infoirishblacks@gmail.com