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| Beefmaster | a breed of beef cattle that was developed in the early 1930s by Tom Lasater from a crossing of Hereford and Shorthorn cattle with Brahman stock. The cattle were selected by using the Six Essentials – weight, conformation, milking ability, fertility, hardiness and disposition. 25% Hereford, 25% Shorthorn and 50% Brahman |
| Simmental | are a versatile breed of cattle originating in the valley of the Simme river, in the Bernese Oberland of western Switzerland. Today, about 80% of this cattle breed in the United States are black, with the remaining 20% being red |
| Black Angus | They are naturally polled (do not have horns) and solid black or red, although the udder may be white. There have always been both red and black individuals in the population.They were developed from cattle native to the counties of Aberdeenshire and Angus in Scotland. is the most common beef breed of cattle in the United States |
| Brahman | Cows and Bulls were first found only in Bharat/ Jambudweep or India. has a distinct large boils over the top of the shoulder and neck, and a loose flap of skin (dewlap) hanging from the neck. It is also known for its distinctive long, floppy ears |
| Charlois | a beef breed of cattle (Bos taurus) which originated in France. The coat is almost pure white. The breed was introduced in the southern US as early as the 1940s |
| Hereford | Originally from Herefordshire, England. Breed typically has red to dark red body with a white face, neck and underneath area. |
| Limousin | a breed of highly muscled beef cattle originating from France. They are naturally horned and have a distinctive lighter wheat to darker golden-red colouring, although international breeders have now bred polled. breed is between 16000 & 18000 years old |
| Texas Longhorn | a breed of cattle known for its characteristic horns, which can extend to 7 feet (2.1 m) tip to tip for steers and exceptional cows. Brought here by the Spainards through mexico to the desert southwest. principally a beef animal and is known for its lean beef, which is lower in fat, cholesterol and calories than most beef. |
