BAR P RANCH



OUR BEEF: WELSH BLACK

OUR BEEF: WAGYU BEEF

OUR BEEF: BENEFITS OF GRASSFED BEEF

OUR BEEF: BEEF AVAILABLE

OUR BEEF: COOKING TIPS


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Welsh Black

We bought our first Welsh Black heifers in 2009 and are very impressed with our first crop of purebred Welsh Black calves. Over the past 2 years we have also purchased forage-raised Welsh Black bulls that have been DNA tested for tenderness, marbling, backfat, etc. We will continue on with this program breeding grass-raised animals that have the genetics to produce tender, well marbled, tasty cuts of meat.

Welsh Black cattle are a native British breed from the mountain and hill country of Wales and are descended from the cattle of pre-Roman Britain. Roman literature refers to them as the "Celtic Ox". There were originally two distinct strains of Welsh Black regarded as dual-purpose animals, the compact and sturdy North Wales type and the larger, rangier South Wales type. Intermingling of these two types over the last 100 years has resulted in an optimum sized animal with the emphasis on beef production.

The Welsh Black is a very hardy animal with a long, thick hair coat that can withstand the cold, windy winters on the Prairies and they shed their long coat in the summer to withstand the heat. They have tough, hard, black hooves less prone to injury, no pinkeye or sunburned udders. They are good foragers with a rumen capable of breaking down very coarse fibre. Welsh Black cattle tend to be very docile, which lends to low stress when being handled.

Welsh Blacks have been selected for milk production throughout history and the cows give an even flow of milk with 4% butterfat over long lactations.

With a thick hide and dense hair coat, these cattle will feed and finish without the need to lay down a thick outer fat layer. They will slaughter with a lean carcass with excellent marbling and above average cutability.

(created with help from canadian welsh black society, australian welsh black society)