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FORMS:
[click each link below to
download ]
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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 sale bulls are DNA gene
tested for marbling, tenderness, backfat, yield
grade, ribeye area,
and carcass weight.
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 heifers, open heifers
& Select Embryos! |
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"Too good to be true"
The fertility of Irish Blacks is
unsurpassed
By Doc Harris
Among the many factors that influence
the success or failure of any beef
cattle venture is the maintenance of
animal health. The often unsung and
under-influenced work of veterinarians
is necessary and critical for the
continuance of productive herds and
businesses.
Read more...
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"The Blindfold Test"
The eating quality of Irish Blacks
stands out like no other
By Doc Harris
Tenderness or flavor? Flavor or
tenderness?
Recent research from Texas Tech
University shows that 1,140 consumers
actually placed more value on beef
flavor than tenderness.
Read more...
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“Cookie-Cutter” Cattle
Uniformity of type and end product is a
primary strength of Irish Blacks
By Dr. Rod Harris
“Cookie cutter cattle? I asked.
"Exactly!" exclaimed Linda Schoonhoven,
when asked to describe her Irish Black
Beef Cattle herd. "Every bull,
every cow, and every calf looks just
alike -- just as though they had been
stamped out with a cookie cutter!” she
says.
Read more...
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"Gourmet Cattle"
The built-in superior eating quality of
Irish Blacks goes a long way in ensuring
consumer eating
satisfaction
By Dr. Rod Harris
The goal of a producer of “Gourmet
Delights” for consumers of fine beef
cuisine is obliged to provide the
finest, most tender, juiciest and most
flavorful beef available in order to
maintain and retain the business of the
restaurants serving these “gourmet”
meals.
Read
more... |
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"The Best-Kept Secret"
It’s a mystery why
so few people know about Irish Blacks
By Dr. Rod Harris
When Maurice Boney and Guy Gould decided
to combine forces and raise and market
their remarkable Irish Blacks beef
cattle, they asked Steven E. Meyers,
PhD, the beef consulting nutritionist
from Purina Mills for the Mountain
States area, to lend support in
optimizing the bred-in, grass-fed
genetics possessed by the Irish Blacks.
Read
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"The best you can get"
For this father-son duo, Irish Blacks
represent the future
By Dr. Rod Harris
Since the beginning of time, mankind has
depended upon the “elders” of a tribe
for the instruction and education of
successive generations regarding living,
learning, and the perpetuation of their
existence. This particular mode of life
is especially prevalent in the
transference of responsibilities from
father to son at the Ziegler Farm and
Ranch in Alamosa, Colo., located in the
San Luis Valley.
Read
more... |
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