Welsh Black Cattle are one of the oldest British Breeds. They are a native 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. Successful intermingling of these two types over the last 100 years has resulted in an optimum-sized animal, easy to manage and capable of rearing strong pure or cross-bred calves that will suit both traditional and intensive beef farming practices.
Welsh Black beef satisfies today’s demand for flavour, texture and marbling. Eating quality is excellent and the added rib depth contributes to a higher carcass yield.
The hardy Welsh Black features outstanding characteristics. A thick coat that can remain long or sleek depending on the climate, tough, hard black hooves less prone to injury and a rumen capable of breaking down relatively course fibre. It is this proven ability to convert rough grazing into milk for calves and into top quality beef that has secured its place in modern farming systems. The Welsh Black is able to adapt easily and thrives in varying climates and conditions.
Welsh Black Cattle were first imported from New Zealand into Australia in 1984 with 16 females and one bull. Other countries where Welsh Black Cattle exist are Germany, Canada, Demark, Luxemburg and of course the UK.