Interspersed throughout the book are the photographic essays and stories of some of NZ's leading Angus studs. From Waitangi in the far north, to NZ's oldest operating Angus Stud, Turihaua on the East Coast, down to Fossil Creek in Otago, each one has a different story to tell. What impressed the authors most was the dedication that each family put into their farm and cattle. They are all extremely hard working and busy people who truly believe in producing a high quality beef that tastes great. They all have an inbuilt love, not only for their animals; cattle, sheep, farm dog’s chooks and pigs but also for the land. It is in their DNA perhaps. We would very much like to thank the 6 Angus studs for taking part and welcoming us into their homes and onto their properties.
Although each stud takes a slightly different road to reach their destination, the destination for everyone is the same—to improve the New Zealand Angus Breed in order for dry-stock farming to be commercially viable and to create an animal that calves easily, grows quickly and is able to be killed early at a good weight, with good marbling and great taste. The work that each stud puts in is intensive, calves are weighed at birth and then at regular intervals thereafter, terminology rolls off the farmers’ tongues as they speak eloquently and knowledgably about their stock and what they wish to achieve: terms like EBV’s (estimated breeding values), performance recording and marbling.
You may visit the participating studs own websites to find out more about their operations;
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