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Meat is the most valuable livestock product with a constantly growing global demand. This provides significant opportunities but also challenges for the beef cattle farmers. Factors, such as feeding, age, genetics, and health status have a significant impact on the standard and quality of meat produced

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Harvest offers a range of different beef cattle breeds for profitable fattening and slaughtering, taking into account geographic location, diverse climatic conditions, and natural environment. Three categories can be distinguished among most popular breeds

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Beef cattle that tend to intensive weight gain, from calving to slaughter the bulls quickly reach the required condition, i.e. Aberdeen-Angus, Hereford, etc. have more juicy and fatty meat

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Beef cattle that tend to gain weight slower and are suitable for grazing hence with minimal feeding costs. The bulls reach the required weight condition at about 1.5 - 2.0 years of age. This meat is leaner, with different stages of marbling, i.e. Charolais

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Crossbreed beef cattle resulting from crossing domestic and wild breeds, which have a good tendency to early maturation and are generally better adapted to a hot climate

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