Beef Cattle
There were only two types of wild cattle in prehistoric times.  There were the Aurochs of Europe and the Zebu of Asia, India and Africa.

Early stockmen learned they could improve on certain traits if they mated animals with desired characteristics.  Some wanted better milk producers while others wanted bigger, stronger animals to pull carts.  When cattle were no longer needed to pull carts, they were improved to create beef animals.

Soon stockmen raising certain types of cattle created registries and formed organizations to develop standards and rules that breeders must follow when selecting their animals.  Thus, the characteristics of each breed were established and standardized.

Today there are many beef breeds with different characteristics in size, muscling, milking ability, calf size, carcass traits (lean or fat), weather tolerance, hair color, markings, etc.  Some have horns and others are polled (hornless).  Many modern breeds are mixes of early imported breeds.

At our farm, we produce Hereford/Black Angus Crosses from the British cattle breeds Hereford and Aberdeen Angus.  Herefords have a red body; white face, feet, belly, flanks, crest, and tail switch; large frame and good "bone."  Their bones are heavier than many breeds.  Angus are black cattle (occasionally a spot of white at rear of belly) and genetically polled.  Angus calve easily, are popular for meat quality, fast finishing, lack of horns and maternal qualities.