Why are they so popular?
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Murray Greys have calves that are built right and are easily born. Most are born between 60 and 80 pounds. Cows have short labors and its common for the calves to be on their feet nursing within thirty minutes of birth. A study conducted by Dr. Robert Bellows on over 70,000 Murray Grey calvings discovered that 97% had no difficulties. “No other breed in America with the exception of the Texas Longhorn could match that level of trouble free calvings.” Said Dr. Bellows.
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They have a very mild, gentle disposition making them easy to handle for the cow/calf producer and feedlots alike. Their great temperament also assures optimal pH levels which lead to excellent meat color, taste, and tenderness.
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They are famous the world over for their excellent carcass and high yield. Murray Greys dominate carcass competitions around the world, and their success in such competitions has become legendary. They usually grade choice or prime, have a 12% larger rib eye and less back fat than most other breeds, and they are one of the two breeds most desired in Japan and Korea.
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They are highly efficient cattle with rapid growth and excellent feed conversion and are a favorite breed of Grass Fed Beef producers. Steers commonly finish in half the time and on half the food over most other breeds. Mature animals will eat up to 1/3 less food over many other breeds while still maintaining good condition. This means less cost and more profit.
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Murray Greys are hardy, adapt quickly, and thrive in even the harshest climates.
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They are naturally polled. Up to 90% of their calves are polled when crossed with a horned cow.
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Mature bulls weigh about 2000 pounds. Mature cows weigh from 1100 to 1400 pounds. A typical steer when ready for slaughter will weigh about 1150 to 1300 pounds and will commonly yield at about 70%.
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Their dark skin pigmentation eliminates problems such as cancer eye and sunburned, cracked udders. Their light colored hair is perfect for hot environments where heat stroke is a problem. Murray Greys of all colors have been scientifically proven to handle heat better than some other English breeds.
Murray Greys
Carcass Merit That Just Makes Sense
Murray Greys were developed by commercial cattlemen to produce the best quality beef by the most economical methods possible. They finish equally well on grass or in the feedlot. Murray Greys are preferred by consumers because of their consistent quality and tenderness.
Plus, they are efficient for the producer. Steers finish in less time and on less feed when compared to most other breeds. They have exceptional dressing percentages and high yields.
According to GeneStar DNA testing, Murray Greys carry far more of the genetics that lead to tender beef than any other breed tested so far. They handle stress, adapt to new environments, settle quickly, and quietly get on the job of converting feed into quality beef. Their gentle temperament assures optimal pH levels which lead to excellent meat color, taste, and tenderness.
Murray Greys
Cows With Mothering Sense
Murray Grey females are noted for their mothering instincts, excellent udders, and milking ability. They have good udder attachments - no bottle teats or broken down bags. They calve easily, breed back quickly, and repeatedly wean off calves that are at least 50% of their own body weight. They have desirable longevity and typically stay in a herd, producing good calves, until they are 15 years old or older. Murray Greys are bred to help prevent udder, prolapse, feet, disposition, or other structural problems.
